Rainbow Radish Steak Salad With Honey Vinaigrette

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15 min


1 h 25 min



Rainbow Radish Steak Salad With Honey Vinaigrette

(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.


  • 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


  • 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)


  • 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


  1. Position rack in centre of oven, then preheat to 400F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To serve, toss salad to combine. Serve steak alongside salad and cooled purée. Sprinkle with chopped herbs.