- 1
- 40 mins
Ingredients
- 3 cups trimmed radishes (halved lengthwise, leave a little of the green tip on)
- 2 flat iron steaks (12 ounces each, about 1" thick)
- 1 stick unsalted butter (softened)
- 1/4 cup parsley (chopped)
- 12 oil packed white anchovies (finely chopped)
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1 shallot (minced and divided)
- 4 cups reserved radish greens (torn)
- olive oil
- kosher salt and freshly ground black pepper
- flakey salt, for garnish
Preparation
Step 1
Preheat your oven to 375°F.
Lay out the radishes in an even layer on a sheet tray. Drizzle with olive oil and season with salt and pepper. Roast for 10-12 minutes, until slightly golden but they still have a little “bite”. Remove from the oven and set aside.
Preheat your grill or grill pan to medium high. Season the steaks with salt and pepper on both sides then drizzle with olive oil. Place the steaks on the grill and cook for about 5 minutes per side. Remove to a cutting board to rest for 5 minutes and tent with foil.
Meanwhile, make the anchovy butter. Use a mortor and pestle, crush the parsley leaves and a pinch of salt. Add half of the minced shallot and the anchovies. Crush into a paste. Season with salt and thoroughly mix with the butter. Set aside.
In a mixing bowl whisk together the red wine vinegar and Dijon mustard with 4 tablespoons of olive oil. Add the garlic, the rest of the minced shallot, radishes and greens. Season with salt and gently mix to combine everything.
To serve: Slice the steak, then smear a good amount of the anchovy butter over the top, letting it melt into the meat. Sprinkle the steak with some flakey salt then serve with the radish salad on the side or on top.
Tips
- If you don't have a mortar and pestle, use your chef's knife to mince and make a paste out of the butter mix-ins.