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A bowl of sliced medium-rare steak served on a bed of fresh greens, topped with grated cheese and crunchy breadcrumbs.

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
Total Time 30 minutes
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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