Advertisement
  • Newsletter
  • Subscribe

Rainbow Radish Steak Salad With Honey Vinaigrette

0

  • Prep Time15 min
  • Total Time1 h 25 min
  • Makes4 servings
Rainbow Radish Steak Salad With Honey Vinaigrette

(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.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.