Rainbow Radish Steak Salad With Honey Vinaigrette
By ChatelaineThis article has not been rated yet.
PREP TIME
15 min
TOTAL TIME
1 h 25 min
Serves
4
(Produced by Sun Ngo; Photography by Erik Putz; Food styling by Ashley Denton; Prop styling by Christine Hanlon)
Juicy steak, flavourful parsnip puree come together with fresh radish salad and sweet vinaigrette.
Ingredients
- 2 large parsnips , peeled and coarsely chopped, about 430 g
- 2 tbsp lemon juice
- 1 small garlic clove , crushed
- 1/4 tsp salt
Roasted radishes
- 15 red radishes , ends trimmed, halved lengthwise
- 2 tbsp olive oil
- 1/4 tsp salt
Salad
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 1/2 tbsp honey
- 1/4 tsp salt
- 2 watermelon radishes , thinly sliced (optional)
- 2 cups packed arugula
- 1 cup loosely packed micro radish , (optional)
Steak
- 2 large T-bone steaks , at room temperature, about 600 g
- 1/2 tsp salt
- 2 tbsp butter
- 1/2 cup mixed chopped herbs , such as basil and mint
Instructions
- Position rack in centre of oven, then preheat to 400F.
- Purée: Boil a pot of water. Add parsnips. Boil until fork tender, about 30 min. Drain, then transfer to a blender. Add 2 tbsp lemon juice, garlic and ¼ tsp salt. Blend until smooth. Refrigerate until ready to serve.
- Radishes: Toss red radishes with 2 tbsp oil and ¼ tsp salt on a baking sheet. Season with pepper. Roast until tender, 7 to 10 min.
- Salad: Whisk ¼ cup oil with ¼ cup lemon juice, honey and ¼ tsp salt in a large bowl. Reserve 2 tbsp dressing in a small bowl. Add roasted radishes, watermelon radishes, arugula and micro radish to large bowl. Set aside.
- Steak: Sprinkle steaks with 1/2 tsp salt. Season with pepper, then drizzle with reserved 2 tbsp dressing. Let stand 5 min. Melt 2 tbsp butter in a large cast iron pan (or another heavy frying pan) set over high. Add steak. Cook 3 min. Flip steak. Cook until steak is medium, about 3 more min. Transfer to a cutting board and let rest 5 min, then thinly slice.
- To serve, toss salad to combine. Serve steak alongside salad and cooled purée. Sprinkle with chopped herbs.
