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–+ servings
Ross Deutsch

Steak Salad with Preserved Lemon Vinaigrette

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Bright. Beefy. Kansas City strip, slow-cooked and basted in rosemary butter, sliced over arugula with crispy breadcrumbs and ricotta salata. The sharp, citrusy vinaigrette from @rolandfoods pulls the whole thing together.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Californian, Mediterranean
Calories: 554
Ingredients Equipment Method Nutrition Video Notes

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
  • kosher salt to taste
Steak
  • 1 Kansas City strip steak 18–20 oz
  • 1 tablespoon butter unsalted
  • 1 sprig rosemary
  • kosher salt to taste
Greens
  • 3 cups arugula
  • 1 tablespoon breadcrumbs
  • 1 tablespoon ricotta salata grated

Equipment

  • 1 Cast iron skillet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Chefs knife
  • 1 Cutting board

Method
 

Preserved Lemon Vinaigrette
  1. In a mixing bowl, whisk together Roland Foods Preserved Lemon Paste, Champagne vinegar, and Dijon mustard.
  2. Slowly drizzle in extra virgin olive oil while whisking to emulsify.
  3. Season with kosher salt to taste and set aside.
Steak
  1. Season the steak generously with kosher salt.
  2. Heat a cast iron skillet over medium heat.
  3. Sear the steak for 90 seconds on each side. Let rest 3 minutes between each turn.
  4. Repeat until the internal temperature reaches 125°F.
  5. On the final turn, add 1 tablespoon unsalted butter and 1 sprig rosemary. Baste the steak for 1 minute.
  6. Remove the steak from the pan and let rest 5 minutes. Slice against the grain.
Assembly
  1. Toss the arugula with the preserved lemon vinaigrette in a large mixing bowl.
  2. Arrange on plates and layer sliced steak over the greens.
  3. Top with breadcrumbs and a generous sprinkle of ricotta salata.

Nutrition

Calories: 554kcalCarbohydrates: 12gProtein: 3gFat: 56gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gTrans Fat: 0.01gCholesterol: 4mgSodium: 190mgPotassium: 153mgFiber: 1gSugar: 4gVitamin A: 752IUVitamin C: 5mgCalcium: 96mgIron: 1mg

Notes

Storage: leftover steak keeps in the fridge for up to 3 days; slice it cold over fresh greens rather than reheating. The vinaigrette holds a week in a sealed jar; shake to re-emulsify. Dress the salad only when you're ready to eat.

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