Seared strip steak sliced and tossed with chilled heirloom tomatoes marinated in preserved lemon, soy, and chile.
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| prepPat steak dry and bring to room temperature | ||
| 1 1-lb. New York strip steak (1"–1¼" thick) | Season steak, rest 15 min | Slice steak, toss into tomato mixture, plate with marinade |
| Kosher salt and freshly ground pepper | ||
| 2 red Thai chiles or 1 red Fresno or jalapeño chile, halved | Whisk chiles, soy, preserved lemon & brine, oil; toss with tomatoes, chill | |
| 2 Tbsp. soy sauce | ||
| 2 Tbsp. thinly sliced preserved lemon, plus 2 tsp. brine | ||
| 1 Tbsp. extra-virgin olive oil (for marinade) | ||
| 2 lb. assorted heirloom tomatoes, halved, quartered if large | ||
| 1 Tbsp. extra-virgin olive oil (for cooking steak) | Sear steak 120°F / 49°C, 8–10 min, turning every 2 min; rest 10 min | |
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