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Steak With Preserved-Lemon-Marinated Tomatoes
Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear off a well-marbled steak for a dinner for two in no time.
👥 2 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●cutting board
📝 Preparation Steps
1
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.
1-lb. New York strip steak (1"–1¼" thick)1Kosher salt, freshly ground pepper
2
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.
red Thai chiles or 1 red Fresno or jalapeño chile, halved2. soy sauce2 Tbsp. thinly sliced preserved lemon, plus 2 tsp. brine2 Tbsp. extra-virgin olive oil, divided2 Tbsp. assorted heirloom tomatoes, halved, quartered if large2 lb
3
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 and let rest ⏱️ 10 minutes.
. extra-virgin olive oil, divided2 Tbsp
4
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.
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