Steak Salad with Preserved Lemon Vinaigrette

A punchy, bright steak salad with buttery Kansas City strip, a sharp preserved lemon vinaigrette, and crunchy, creamy garnishes. Elegant enough for a dinner party, easy enough for Tuesday lunch.

Why You'll Love Steak Salad with Preserved Lemon Vinaigrette

It's light, but eats like a full meal. Juicy steak, briny lemon vinaigrette, and peppery greens-balanced, elegant, and just bold enough to crave again tomorrow.

Tips and Tricks

• Resting between sears builds better crust and keeps juices in.
• Use a microplane for ricotta salata to get delicate, fluffy texture on top.

Variations

• Swap Kansas City strip for ribeye or flank steak.
• Add grilled vegetables or pickled red onions for more punch.

Substitutions

• Use finely chopped preserved lemon peel if paste isn't available.
• Parmesan or feta can sub for ricotta salata in a pinch.

Best served with

• A crisp white wine (Vermentino, Albariño)
• Toasted sourdough
• Roasted potatoes or grilled asparagus

How to Store Leftovers

• Keep components separate: vinaigrette in a sealed jar, steak in foil or airtight container, greens un-dressed. Good for up to 2 days.

Common Questions

Steak Salad with Preserved Lemon Vinaigrette

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Juicy strip steak meets a citrus-forward vinaigrette in this sharp, herbaceous salad. Crunchy, creamy, salty, and savory - every bite hits different.

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Prep Time 25 minutes mins

Total Time 30 minutes mins

Course: Dinner, Main Course, Meat, Salad

Cuisine: Californian, Mediterranean

Calories: 1103

Ingredients Equipment Method Nutrition

Ingredients

  

Preserved Lemon Vinaigrette

• 1 tablespoon Roland Foods Preserved Lemon Paste
• 3 tablespoon Champagne Vinegar
• 1 tablespoon Dijon Mustard
• ½ cup Olive Oil
• Kosher Salt to taste

Steak

• 18-20 oz Kansas City Strip Steak
• 1 tablespoon Butter
• 1 sprig Rosemary
• 1 tablespoon Breadcrumbs
• 1 tablespoon Ricotta Salata grated
• 2 cups Arugula

Equipment

• Cast iron skillet
• Mixing bowl
• Whisk

Method

 

Preserved Lemon Vinaigrette

1. In a bowl, whisk together lemon paste, vinegar, and mustard.
2. Slowly drizzle in olive oil while whisking to emulsify.
3. Season with kosher salt to taste. Set aside.

Steak Salad

1. Heat cast iron over medium. Sear steak for 90 seconds per side. Rest for 3 minutes. Repeat searing and resting until internal temp reaches 125°F.
2. During final sear, add butter and rosemary to pan and baste steak. Rest 5 minutes before slicing.
3. Toss arugula with vinaigrette and plate.
4. Top with sliced steak, breadcrumbs, and grated ricotta salata.

Nutrition

Calories: 1103kcalCarbohydrates: 22gProtein: 5gFat: 112gSaturated Fat: 17gPolyunsaturated Fat: 12gMonounsaturated Fat: 80gTrans Fat: 0.03gCholesterol: 8mgSodium: 375mgPotassium: 232mgFiber: 2gSugar: 8gVitamin A: 1030IUVitamin C: 6mgCalcium: 159mgIron: 3mg

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