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Lemon Pepper Steak Salad | Magnolia Days

Lemon Pepper Steak Salad

Lemon Pepper Steak Salad is made with lemon zest and pepper rubbed grilled steaks, roasted lemon fingerling potatoes, arugula, and homemade lemon dressing.
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Author Renee

Ingredients

For the potatoes

  • 1 pound fingerling potatoes
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the lemon pepper steak:

  • 1 pound top sirloin steaks Certified Angus Beef brand recommended
  • Zest of 1 lemon
  • Fresh ground pepper about 1 heaping teaspoon
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

For the lemon dressing:

  • 1 small garlic clove minced
  • 2 teaspoons minced shallot
  • 1 teaspoon dijon mustard
  • Juice of 1 1/2 lemons about 1/4 cup
  • Zest of 1/2 lemon
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 1/2 cup extra virgin olive oil

For the salad:

  • 8 ounces baby arugula leaves
  • 2 tablespoons coarsely chopped capers
  • 2 tablespoons chopped fresh herbs parsley, thyme, and/or rosemary recommended
  • Lemon slices optional for garnish

Instructions

For the potatoes:

  1. Preheat oven to 375°F.
  2. Scrub potatoes and cut into bite-sized pieces. Place potatoes on a sheet pan.
  3. Drizzle olive oil and lemon juice on potatoes. Sprinkle salt and pepper on potatoes. Toss to coat and arrange potatoes in a single layer.
  4. Bake until lightly browned and tender, about 35 to 40 minutes.

For the lemon pepper steak:

  1. Place steak on a plate or platter. Sprinkle lemon zest and a generous amount of fresh cracked pepper on both sides of the steak. Drizzle olive oil on steak and rub to coat both sides.
  2. Allow steak to come to room temperature with the lemon pepper oil coating, about 45 minutes (while potatoes are baking).
  3. Heat grill to medium-high heat (about 450°F).
  4. Season steak with salt. Grill steak until desired doneness, about 3 to 4 minutes on each side for medium-rare.
  5. All steak to rest for 10 minutes after grilling. Thinly slice diagonally and across the grain.

For the dressing:

  1. Place garlic, shallot, mustard, lemon juice, lemon zest, salt, and pepper in a blender. Blend on high to combine, about 30 seconds.
  2. Reduce speed to low and slowly pour in olive oil. Transfer to a salad dressing container or small pitcher.

For the salad:

  1. Divide arugula evenly onto 4 plates. Top each with an equal amount of steak and potatoes.
  2. Sprinkle an equal amount of capers and herbs on top. Garnish with lemon slices if using. Serve with lemon dressing.

Recipe Notes

Lemon Pepper Steak Salad is made with lemon zest and pepper rubbed grilled steaks, roasted lemon fingerling potatoes, arugula, and homemade lemon dressing.