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Open-Faced Jicama Steak Sandwich with Arugula, Red Onion, and Tomato

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Open-Faced Jicama Steak Sandwich with Arugula, Red Onion, and Tomato

The kitchen in my home is a place for delighting in food, not fearing it. Cooking has become a pleasure, not a chore. Making a meal shouldn't be intimidating. It should be easy. Food shouldn't be a source of fear. It should be a source of love and a way to care for and nurture yourself and the people you care about.

Phase 3 | Serves 4
Prep time: | Total time:

INGREDIENTS

1 cup thinly sliced red onion
2 teaspoons red wine vinegar
1 pound sirloin steak, about 1 1/4 inches thick
Sea salt and freshly ground pepper
Four 1/4-inch-thick slices jicama, peeled
Dijon mustard, to taste
2 tomatoes, sliced
4 cups arugula

DIRECTIONS

  1. Preheat a grill or broiler. Combine the red onion and vinegar, and set aside.

  2. Season the steak with salt and pepper. Grill or broil, turning once, until medium-rare (about 12 minutes total). Let the steak rest on a cutting board 5 minutes before slicing.

  3. Lay a jicama slice on each plate, and spread with mustard. Top with the tomatoes, red onions, steak, and arugula, and serve.  

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