Toss peak heirloom tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear off a nice, well-marbled steak for a dinner for two in no time. The rich, fatty meat is just the right counterpoint to the punchy salad. Returning to this recipe off-season? Opt for cherry tomatoes instead of heirloom.
The Hubs used ghee instead of olive oil in the cast iron pan. Toward the end of searing the steak, he spooned the juices over the meat numerous times. An optional flavor booster was including one large smashed garlic glove and a sprig of fresh rosemary to the scalding skillet, discarding them when steak is ready.
OK, most home cooks are not going to have preserved lemons on hand. We pretty much always do. Preserved lemons are one of those ingredients that sound exotic and hard-to-find but are actually really easy to make. However they do take a few weeks, so if you don’t have the time, there are some good preserved lemon substitutes.
If you have a few hours, you can make a quick, substitute. Just squeeze the juice from a lemon, keeping it for another use. Then finely slice the lemon skins and toss in plenty of fine salt. The finer you slice, the quicker they will ‘preserve’. Stand for at least an hour (preferably longer) then use as per your recipe.
A little lemon zest will add a different type of lemony fragrance to your dish. It will be much milder but better than nothing. But plan ahead, and do try to have the real McCoy preserved lemons for the best results.
Steak with Preserved-Lemon-Marinated Tomatoes
Ingredients
- 1, 1-lb. New York strip steak (1″–1¼” thick)
- Kosher salt, freshly ground pepper
- 2 red Thai chiles or 1 red Fresno or jalapeño chile, halved
- 2 Tbsp. soy sauce
- 2 Tbsp. thinly sliced preserved lemon, plus 2 tsp. brine
- 2 Tbsp. extra-virgin olive oil, divided
- 2 lb. assorted heirloom tomatoes, halved, cut into wedges if large
Directions
- Season one 1-lb. New York strip steak (1”–1¼” thick) all over with kosher salt and freshly ground pepper and let sit 15 minutes.
- Meanwhile, whisk 2 red Thai chiles or 1 red Fresno or jalapeño chile, halved, 2 Tbsp. soy sauce, 2 Tbsp. thinly sliced preserved lemon, 2 tsp. lemon brine, and 1 Tbsp. extra-virgin olive oil in a large bowl to combine. Add 2 lb. assorted heirloom tomatoes, halved, quartered if large, and toss to coat. Chill tomato mixture until ready to use.
- Heat a dry large cast-iron skillet over medium-high until very hot. Drizzle remaining 1 Tbsp. extra-virgin olive oil over steak; rub all over to coat evenly. Cook, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into the thickest part registers 120°, 8–10 minutes for medium-rare. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
- Slice steak against the grain ¼” thick. Add steak to marinated tomato mixture and toss to coat. Using a slotted spoon, transfer steak and tomatoes to a platter and drizzle some of the marinade remaining in bowl over (discard the rest). Season with pepper.
Recipe by Zaynab Issa for Bon Appétit
Accounting for Taste 