Steak Sandwich English Style
Ingredients: Butcher Box Strip Loin, Roasted Pepper Black Bean Hummus, Ezekiel Sprouted English Muffin, Arugula, Cremini Mushrooms, Grape Tomatoes, Crispy Kale
I don’t really understand people who don’t like leftovers and this is a good example of why not. Personally, I think that leftovers are awesome, but I live alone and do a lot of meal prepping, so I’m not inclined to call many things “leftover.” This little bit of strip loin really was left over when I portioned my dinner last night, though, and it was the perfect amount for this sandwich. I also had some hummus in the fridge and I love using that instead of mayo as a spread on my favorite English muffins. My mother is a big English muffin fan and, I guess, that making a sandwich on one makes me a little nostalgic. The Ezekiel ones are perfect and they have such great texture for a sandwich. A handful of arugula and a dash of salt and pepper is all it needs.
The kale was rubbed with a 1/4tsp of virgin coconut oil and cooked in the Ninja on Airfry/300 degrees for 7 minutes. I usually toss it all around once or twice during the cooking time to make sure it gets evenly crispy. Once it is done, I dump the basket onto a half sheet pan and sprinkle the kale with some sea salt while it is still a little warm. Here in the humidity of FL, it has to be eaten immediately or it will quickly become chewy kale instead of crispy kale.