Lemon Herb Butter Steak Salad
Lemon Herb Butter Steak Salad
Ingredients
For the Steak
- 1 New York strip steak, about 1 pound
- as needed Portland Steak Salt Signature Blend
- 1 tablespoon butter
- 1 rosemary sprig
- 2 thyme sprigs
- 1 garlic clove, smashed
For the Lemon Herb Compound Butter
- 4 tablespoons unsalted butter, softened
- 2 thyme sprigs, leaves only
- 1 rosemary sprig, leaves only
- a few sprigs parsley, finely chopped
- 1/2 lemon, zest only
- 1 pinch sea salt
- 1 pinch black pepper
For the Lemon-Dijon Dressing
- 3 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice, from about 1/2 large lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 garlic clove, grated
- as needed black pepper, to taste
For the Crispy Chickpeas
- 1/2 can chickpeas, drained and rinsed
- 1 teaspoon olive oil
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch smoked paprika
- 1 pinch sea salt
- 1 pinch black pepper
For the Salad Assembly
- as needed arugula
- 2 ears corn, charred, kernels removed
- 1 cucumber, sliced
- 1 handful cherry tomatoes
- 1/2 small purple onion, thinly sliced
- 1 avocado, sliced
Instructions
- 1
Prepare the Lemon Herb Compound Butter: In a small bowl, combine the softened unsalted butter, leaves from 2 thyme sprigs, leaves from 1 rosemary sprig, finely chopped parsley, the zest of 1/2 lemon, a pinch of sea salt, and a pinch of black pepper. Mix all ingredients thoroughly until well combined. Roll the mixed butter into a log shape using parchment paper or plastic wrap. Place the butter log in the freezer for 15-20 minutes until it becomes firm.
⏱️ 10 min
- 2
Prepare the Crispy Chickpeas: Drain and rinse 1/2 can of chickpeas. In a bowl, toss the drained chickpeas with 1 teaspoon of olive oil, a pinch of garlic powder, a pinch of onion powder, a pinch of smoked paprika, a pinch of sea salt, and a pinch of black pepper until evenly coated. Place the seasoned chickpeas in an air fryer basket. Air fry at 390°F for 15-20 minutes, shaking the basket every few minutes for even crisping.
⏱️ 20 min•🌡️ 390
- 3
Prepare the Corn: Char 2 ears of corn (e.g., on a grill or stovetop until slightly blackened). Once charred, remove the kernels from the cobs.
⏱️ 10 min
- 4
Prepare the Steak: Season the New York strip steak generously with Portland Steak Salt Signature Blend. Heat a pan over medium-high heat. Cook the seasoned steak in the hot pan for 4-5 minutes per side (adjusting time based on steak thickness and desired doneness). Using tongs, hold the fatty edge of the steak against the pan for 45-60 seconds to render the fat. Add 1 tablespoon of butter, 1 rosemary sprig, 2 thyme sprigs, and 1 smashed garlic clove to the pan with the steak. Continuously baste the steak with the melted butter and aromatics for 30-60 seconds. Remove the steak from the pan and let it rest for 8-10 minutes before slicing.
⏱️ 20 min
- 5
Prepare the Lemon-Dijon Dressing: In a jar or small bowl, combine 3 tablespoons of olive oil, 1 1/2 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of maple syrup, 1 grated garlic clove, and black pepper to taste. Whisk or shake all ingredients vigorously until the dressing is well emulsified.
⏱️ 5 min
- 6
Assemble the Salad: In a large salad bowl, combine the fresh arugula, sliced cucumber, a handful of cherry tomatoes, and 1/2 small thinly sliced purple onion. Add the prepared charred corn kernels, crispy chickpeas, and sliced New York strip steak to the salad bowl. Pour the Lemon-Dijon dressing over all the salad ingredients. Toss the salad gently to ensure all components are well coated with the dressing.
⏱️ 10 min
- 7
Serve: Slice the firm lemon herb compound butter into rounds. Place slices of the lemon herb compound butter on top of the warm, sliced steak just before serving. Serve the steak alongside the prepared Lemon Herb Butter Steak Salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Butter Steak Salad
For the Steak
- 1 New York strip steak, about 1 pound
- as needed Portland Steak Salt Signature Blend
- 1 tablespoon butter
- 1 rosemary sprig
- 2 thyme sprigs
- 1 garlic clove, smashed
For the Lemon Herb Compound Butter
- 4 tablespoons unsalted butter, softened
- 2 thyme sprigs, leaves only
- 1 rosemary sprig, leaves only
- a few sprigs parsley, finely chopped
- 1/2 lemon, zest only
- 1 pinch sea salt
- 1 pinch black pepper
For the Lemon-Dijon Dressing
- 3 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice, from about 1/2 large lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 garlic clove, grated
- as needed black pepper, to taste
For the Crispy Chickpeas
- 1/2 can chickpeas, drained and rinsed
- 1 teaspoon olive oil
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch smoked paprika
- 1 pinch sea salt
- 1 pinch black pepper
For the Salad Assembly
- as needed arugula
- 2 ears corn, charred, kernels removed
- 1 cucumber, sliced
- 1 handful cherry tomatoes
- 1/2 small purple onion, thinly sliced
- 1 avocado, sliced
Instructions
- 1
Prepare the Lemon Herb Compound Butter: In a small bowl, combine the softened unsalted butter, leaves from 2 thyme sprigs, leaves from 1 rosemary sprig, finely chopped parsley, the zest of 1/2 lemon, a pinch of sea salt, and a pinch of black pepper. Mix all ingredients thoroughly until well combined. Roll the mixed butter into a log shape using parchment paper or plastic wrap. Place the butter log in the freezer for 15-20 minutes until it becomes firm.
⏱️ 10 min - 2
Prepare the Crispy Chickpeas: Drain and rinse 1/2 can of chickpeas. In a bowl, toss the drained chickpeas with 1 teaspoon of olive oil, a pinch of garlic powder, a pinch of onion powder, a pinch of smoked paprika, a pinch of sea salt, and a pinch of black pepper until evenly coated. Place the seasoned chickpeas in an air fryer basket. Air fry at 390°F for 15-20 minutes, shaking the basket every few minutes for even crisping.
⏱️ 20 min•🌡️ 390 - 3
Prepare the Corn: Char 2 ears of corn (e.g., on a grill or stovetop until slightly blackened). Once charred, remove the kernels from the cobs.
⏱️ 10 min - 4
Prepare the Steak: Season the New York strip steak generously with Portland Steak Salt Signature Blend. Heat a pan over medium-high heat. Cook the seasoned steak in the hot pan for 4-5 minutes per side (adjusting time based on steak thickness and desired doneness). Using tongs, hold the fatty edge of the steak against the pan for 45-60 seconds to render the fat. Add 1 tablespoon of butter, 1 rosemary sprig, 2 thyme sprigs, and 1 smashed garlic clove to the pan with the steak. Continuously baste the steak with the melted butter and aromatics for 30-60 seconds. Remove the steak from the pan and let it rest for 8-10 minutes before slicing.
⏱️ 20 min - 5
Prepare the Lemon-Dijon Dressing: In a jar or small bowl, combine 3 tablespoons of olive oil, 1 1/2 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of maple syrup, 1 grated garlic clove, and black pepper to taste. Whisk or shake all ingredients vigorously until the dressing is well emulsified.
⏱️ 5 min - 6
Assemble the Salad: In a large salad bowl, combine the fresh arugula, sliced cucumber, a handful of cherry tomatoes, and 1/2 small thinly sliced purple onion. Add the prepared charred corn kernels, crispy chickpeas, and sliced New York strip steak to the salad bowl. Pour the Lemon-Dijon dressing over all the salad ingredients. Toss the salad gently to ensure all components are well coated with the dressing.
⏱️ 10 min - 7
Serve: Slice the firm lemon herb compound butter into rounds. Place slices of the lemon herb compound butter on top of the warm, sliced steak just before serving. Serve the steak alongside the prepared Lemon Herb Butter Steak Salad.
⏱️ 5 min