Steak Salad with Preserved Lemon Vinaigrette

Bright. Beefy. A Kansas City strip, cooked slow with butter and rosemary, sliced over peppery arugula and finished with crispy breadcrumbs and ricotta salata. The vinaigrette is the real star: made with @rolandfoods preserved lemon paste, it's sharp, citrusy, and salty enough to cut through the fat. This isn't your average steak salad. It's a full meal that just happens to look light.

Why You'll Love Steak Salad with Preserved Lemon Vinaigrette

This salad eats like a steak dinner but comes together in about 35 minutes start to finish. The vinaigrette brings citrus and edge. The warm steak is buttery, sliced thin. Ricotta salata adds salty lift, and the toasted breadcrumbs play the role of croutons, only crunchier.

Ingredients

Preserved Lemon Vinaigrette

• 1 tablespoon Roland Foods Preserved Lemon Paste
• 3 tablespoons champagne vinegar
• 1 tablespoon Dijon mustard
• ½ cup olive oil
• Kosher salt, to taste

Steak

• 20 ounces Kansas City strip steak
• 1 tablespoon butter
• 1 sprig rosemary
• 1 tablespoon breadcrumbs, toasted
• 1 tablespoon ricotta salata, grated

Salad

• 2 cups arugula

How to Make Steak Salad with Preserved Lemon Vinaigrette

Preserved Lemon Vinaigrette

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

Steak

1. Heat a cast iron pan over medium heat.
2. Sear steak for 90 seconds per side, then rest for 3 minutes.
3. Repeat searing and resting until internal temperature reaches 125°F.
4. On final sear, add butter and rosemary. Baste steak until glossy.
5. Let rest for 5 minutes. Slice against the grain.

Salad

1. Toss arugula with vinaigrette just before serving.

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To Plate

Finish with toasted breadcrumbs and a grating of ricotta salata.

Mound dressed arugula in the center of each plate.

Fan sliced steak over the greens.

Tips and Tricks

This steak salad is a blueprint. Layer it up or dial it down, just keep the fat, acid, and crunch in balance.

• Sub baby kale or little gem lettuce for arugula if you want less pepper.
• Add grilled peaches or roasted beets to make it heartier and more seasonal.
• Swap the ricotta salata for crumbled blue cheese and finish with walnuts for a fall variation.

Substitutions

These swaps work with what you have on hand.

• Pecorino, feta, or manchego instead of ricotta salata.
• NY strip, ribeye, or even hanger steak instead of Kansas City strip.
• Champagne vinegar can be swapped with white wine vinegar or lemon juice in a pinch.

Best served with

• A glass of chilled Vermentino or crisp Sauvignon Blanc.
• Simple arugula salad with lemon and shaved fennel.
• Charred sourdough or seeded focaccia to swipe up the vinaigrette.
• A few fresh berries or citrus sorbet to close with a cold, clean finish.

How to Store Leftovers

Store sliced steak and vinaigrette in separate airtight containers. Reheat steak gently in a skillet with a drizzle of oil. Skip the microwave-it'll kill the crust. Assemble fresh when ready to eat for best texture.

Common Questions