Steak with Radish and Pickled Onion Salad

September 27, 2019

Olivia Escude

You can order local grass fed beef online from Porter Road Butcher

Ingredients

½ cup water

¼ cup apple cider vinegar

2 tablespoons granulated sugar

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper

1 large red onion, thinly sliced

11 tablespoons grapeseed oil

1 Teres Major steak (.75-1 lb.) per two people

kosher salt and black pepper

3 fresh watermelon radishes, thinly sliced

fresh parsley leaves

some really good olive oil

kosher or flaked salt (such as Maldon)

sliced onion

Preparation

1. To prepare pickled onions, pour water and vinegar into a stainless-steel pan or skillet with sides. (Do not use aluminum.) Add sugar, salt, and red pepper. Boil until salt and sugar are dissolved. Add red onion. Bring to a boil and remove from heat. Cool, then place in refrigerator.

2. Place grape seed oil in a heavy-bottom stainless-steel or cast-iron skillet on medium-high heat. Season steak with salt and pepper. Add steak to hot oil in skillet. Let sear without moving for 5 minutes. Flip and cook other side.

3. Remove from pan and rest 7-10 minutes. Slice into medallions crossways up the meat. Serve the steak with radishes, parsley, and pickled red onion. Finish with a drizzle of olive oil and a sprinkle of flake salt.