Rainbow Radish Steak Salad With Honey Vinaigrette
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- Prep Time15 min
- Total Time1 h 25 min
- Makes4 servings
(Recipes by Amina Al-Saigh; 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.
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