Recipe: New York steak with preserved lemon vinaigrette, petite tango lettuce, baby artichokes, asparagus, favas and ricotta salata
Serves: 2
Steak Salad
Ingredients:
- 2 (5oz) pieces of NY strip steak
- 4 cupsTanimura & Antle Petite Tango Lettuce
- 10-12 Braised baby artichokes, or substitute artichokes hearts in the can
- 2 Radishes, sliced thin
- 1/4 cup English peas, shucked and blanched
- 1/4 cup Fava beans, shucked and blanched
- To taste Preserved Lemon Vinaigrette (recipe below)
- To taste Ricotta Salata, shaved
- To taste Salt and pepper
Method:
1. Season and grill the steak to desired temperature.
2. In a large mixing bowl, combine lettuce, artichokes, radishes, peas, favas, salt and pepper.
3. Add as much vinaigrette as desired. Portion the salad on two plates and sprinkle shaved ricotta salata on top.
4. Slice steak and lay over the top of the salad.
Preserved Lemon Vinaigrette
Ingredients:
- 1/2 cup Preserved Lemons (recipe below), finely chopped
- 1/2 cup Lemon juice
- 1 1/2 cups Olive oil
- To taste Salt and pepper
Method:
1. Mix lemon juice and preserved lemon in a mixing bowl.
2. Whisk in olive oil slowly so it emulsifies, season with salt and pepper.
Preserved Lemons
Ingredients:
- 7 Lemons, sliced thinly and seeded
- 1/2 cup Shallots, minced
- 1/3 cup Kosher salt
- 1/3 cup Sugar
Method:
1. Place one layer of sliced lemons in a small pyrex dish.
2. Combine remaining ingredients in a bowl and sprinkle 1/3 evenly over the lemons. Repeat this step two more times.
3. Cover with plastic and let sit in refrigerator for at least three days and as much as two weeks. Rinse lemon slices before using.
LarkCreekSteak
Westfield® San Francisco Centre
845 Market Street, 4th Floor, Ste 402
San Francisco, CA 94103
www.larkcreek.com/larkcreek_steak
