Strip Steak With Lemony Yogurt And Radishes Food
STRIP STEAK WITH LEMONY YOGURT AND RADISHES
Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
Provided by Andy Baraghani
Categories Bon Appétit Steak Radish Summer Yogurt Lemon Juice Cardamom Parsley Dinner Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 13
Steps:
- Let steak sit at room temperature 20 minutes before cooking (this will help it cook more evenly).
- Heat a dry large skillet over medium-high. Rub steaks with 2 Tbsp. oil; season generously with kosher salt. Cook, turning several times, until lightly charred, 6-8 minutes. Pour off excess oil from skillet. Add butter, thyme, garlic, and cardamom, and cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes. Transfer steaks to a cutting board and let rest 10 minutes before slicing. Reserve pan drippings.
- Meanwhile, mix lemon zest and 1 tsp. lemon juice into yogurt in a small bowl; season generously with kosher salt.
- Just before serving, toss radishes, parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season with kosher salt, drizzle with oil, and toss again to coat.
- Swipe plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings and sprinkle with red pepper flakes and sea salt.
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