Ingredients
Preserved Lemon Vinaigrette
- 1 tablespoon Roland Foods Preserved Lemon Paste (or 1 tablespoon finely chopped preserved lemon peel)
- 3 tablespoon Champagne Vinegar
- 1 tablespoon Dijon Mustard
- ½ cup Extra Virgin Olive Oil
- to taste Kosher Salt
Steak
- 1 18–20 ounces Kansas City Strip Steak
- 1 tablespoon Butter unsalted
- 1 sprig Rosemary
- to taste Kosher salt
Greens
- 3 cups Arugula
- 1 tablespoon Breadcrumbs
- 1 tablespoon Ricotta Salata grated
Method
Preserved Lemon Vinaigrette
- In a Mixing Bowl, whisk together Roland Foods Preserved Lemon Paste, Champagne Vinegar, and Dijon Mustard.
- Slowly drizzle in Extra Virgin Olive Oil while whisking to emulsify.
- Season with Kosher Salt to taste and set aside.
Steak
- Season Kansas City Strip Steak generously with Kosher Salt.
- Heat a Cast Iron Skillet over medium heat.
- Sear Steak for 90 seconds on each side. Let rest 3 minutes between each turn.
- Repeat until internal temperature reaches 125°F.
- On final turn, add 1 tablespoon x Butter, unsalted and 1 sprig x Rosemary. Baste Steak for 1 minute.
- Remove Steak from pan and let rest 5 minutes. Slice against the grain.
Assembly
- Toss Arugula with Preserved Lemon Vinaigrette in a large Mixing Bowl.
- Arrange on plates and layer sliced Steak over the greens.
- Top with Breadcrumbs and a generous sprinkle of Ricotta Salata.