It must have been a good summer for radishes. It seems like I saw them almost every week at farmer’s markets and we frequently received bunches of them from the CSA this year. And not just your usual red variety– pink beauties, icicles, Easter eggs, and these amethyst radishes. One may not normally say this about radishes, but boy were these the little jewels for which they were named.
I wanted to find a new way to try eating these beauties since the only ways I ever know how to eat radishes are pickled on tacos, plain with feta and salt, or perhaps my favorite way– with sea salt and herb butter on toasted pieces of baguette. After a quick google search of radish recipes, I noticed that “butter braised radishes” kept coming up. How can you not be intrigued by an idea that mentions butter?
So I decided to braise these radishes with butter, lime zest, and scallions, all the better to pair with pieces of tender flank steak that I had rubbed with a Mexican inspired blend of spices and unsweetened cocoa. The result was fantastic! Tender, juicy and spicy steak paired with peppery and citrusy crisp radish slices. Give this a try the next time you want a quick, colorful, and delicious mid-week meal.
- 2 lb flank steak
- 1 tablespoon Montreal steak seasoning
- 1/2 tablespoon light brown sugar
- 2 teaspoons unsweetened cocoa
- 1/2 tablespoon ground cumin
- 1 teaspoon dried oregano
- pinch of ground cinnamon
- canola oil
- 2 tablespoons unsalted butter
- 1 bunch amethyst radishes, quartered
- 1/4 cup water
- zest of 1 lime and juice from half of it
- 2 scallions, chopped
- salt and pepper
- chopped fresh cilantro for garnish
Preheat broiler or grill. Mix together steak seasoning, brown sugar, cocoa, cumin, oregano, and cinnamon in a small bowl. Brush both sides of flank steak with canola oil then rub seasoning mix into both sides. Let steak rest for 5-10 minutes before cooking for 7-8 minutes per side for medium rare or a few minutes longer per side if you want your steak more well done. Remove steak to a plate and tent with foil. Let rest for 10 minutes before slicing across the grain and on a bias.
While steak cooks, prepare the radishes. Melt butter in a medium skillet that has a fitted lid over medium heat. Add the scallions and radishes and saute for 5-6 minutes or until radishes are shiny and start to soften a little. Add lime zest, lime juice, and water then cover with the lid. Reduce heat to medium low to keep the radishes on a simmer for 10-15 minutes or until radishes are tender but not mushy. Season with salt and pepper to taste. Plate steak slices then spoon the radishes and the braising sauce over the slices then serve with a sprinkle of fresh cilantro.
CSA Count: 2
Amethyst radishes and cilantro