Prep Time: 10 min. • Cook Time: 30 min.
Preheat oven to 450°F. Set aside 2 tablespoons of the balsamic dressing. Toss the onions with the remaining dressing in a shallow baking dish; place in the oven. Cook, stirring occasionally until all the dressing has evaporated and the onions soften and caramelize a bit, about 20 minutes.
Meanwhile, toss the potato wedges with spice rub. Line a sheet pan with aluminum foil and coat with non-stick spray. Place the potato wedges skin side down on the foil and place in oven to roast for 20 minutes or until tender and browned.
Season each steak with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Heat a large frying pan or cast-iron skillet over high heat. Once hot, add olive oil. Then, gently add the steaks and reduce heat to medium-high and cook, turning occasionally, until cooked to your liking, about 15 minutes for medium*.
Toss the arugula with the reserved dressing. Top the steaks with caramelized onions. Serve with the arugula salad and potato wedges.
Approximate Nutritional Information (Per serving):
Calories 1090, Fat 55g, Sat Fat 20g, Trans Fat 0g, Cholesterol 260mg, Sodium 1380mg, Total Carbohydrate 50g, Fiber 5g, Sugars 11g, Protein 93g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free