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 1 and 3 | Serves 4
Prep time: 15 minutes | Total time: 40 minutes
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
- Preheat a grill or broiler. Combine the red onion and vinegar, and set aside.
- 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.
- Lay a jicama slice on each plate, and spread with mustard. Top with the tomatoes, red onions, steak, and arugula, and serve.
Serve with your favorite Phase 3 fruit for a Phase 3 lunch or serve with your favorite Phase 1 grain for Phase 1 dinner.