Strip Steak with Lemony Yogurt and Radishes
A perfectly seared New York strip steak served with tangy lemon-infused Greek yogurt and fresh radishes. The steak is basted with aromatic cardamom, thyme, and garlic butter for extra flavor, while crisp radishes and parsley provide a fresh contrast.
Ingredients
- •2 piece (1-inch-thick) boneless New York strip steaks (about 10 ounces each)
- •2 tablespoons olive oil, plus more for drizzling
- •1 to taste Kosher salt
- •3 tablespoons unsalted butter
- •4 sprigs thyme
- •2 cloves garlic cloves, crushed
- •6 pods cardamom pods, lightly crushed
- •1½ teaspoons finely grated lemon zest
- •1 teaspoon plus 1 tablespoon fresh lemon juice
- •1½ cups plain whole-milk Greek yogurt
- •8 ounces radishes (such as red radishes and/or daikon), some cut into wedges and some sliced
- •1 cup (packed) parsley leaves with tender stems
- •1 to taste Crushed red pepper flakes and flaky sea salt (for serving)
Cooking Instructions
- 1.
Let steak sit at room temperature 20 minutes before cooking (this will help it cook more evenly).
20 min
- 2.
Heat a dry large skillet over medium-high. Rub steaks with 2 Tbsp. oil; season generously with kosher salt. Cook, turning several times, until lightly charred, 6-8 minutes. Pour off excess oil from skillet. Add butter, thyme, garlic, and cardamom, and cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes. Transfer steaks to a cutting board and let rest 10 minutes before slicing. Reserve pan drippings.
21 min
- 3.
Meanwhile, mix lemon zest and 1 tsp. lemon juice into yogurt in a small bowl; season generously with kosher salt.
5 min
- 4.
Just before serving, toss radishes, parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season with kosher salt, drizzle with oil, and toss again to coat.
5 min
- 5.
Swipe plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings and sprinkle with red pepper flakes and sea salt.
5 min
