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Perfect Steak with Radish Salad

Photo: Christopher Baker
Prep time 25 mins
Yield Makes 4 servings


  • 2 1-pound New York or sirloin steaks
  • 2 1/2 teaspoons kosher salt
  • 3 1/8 teaspoons coarsely ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • 4 radishes, trimmed and thinly sliced
  • 1/2 cucumber (peeled, if desired), chopped
  • 1 head butter lettuce, torn into pieces

Nutrition Information

  • calories 590
  • caloriesfromfat 66 %
  • fat 43 g
  • satfat 14 g
  • cholesterol 107 mg
  • sodium 1,533 mg
  • carbohydrate 3 g
  • fiber 1 g
  • protein 47 g

How to Make It

  1. Pat the steaks dry with paper towels. Season with 2 teaspoons of the salt and 3 teaspoons of the pepper. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the steaks and cook to the desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for 10 minutes. In a small bowl, whisk together the vinegar, extra-virgin olive oil, and the remaining salt and pepper. In a large bowl, combine the radishes, cucumber, and lettuce with the vinaigrette. Slice the steak and serve with the salad.