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.
This recipe is part of the 2023 Farmers Market Challenge, where we’re celebrating peak-season produce with five-ingredient recipes. Head right this way for the full collection.
What you’ll need
Instant-Read Thermometer
$35 At Thermoworks
Cast Iron Skillet
$30 At Amazon
French Wire Whisk
$18 At Amazon
Slotted Spoon
$11 At Amazon
Recipe information
Total Time
20 minutes
Yield
2 servings
Ingredients
1
2
2
2
2
2
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 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.
Step 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.