A watermelon radish is, on first glance, a plain greenish-white root. But slice it open and it reveals a stunning fuchsia interior. They're also known as red-meat or beauty-heart radishes, and you can find seeds at Kitazawa Seed Company (kitazawaseed.com). For this sandwich, we took a a classic combination--radishes and butter--and paired them with steak for a juicy, crunchy sandwich.
2 tablespoons olive oil
1 large garlic clove
1 pound flank steak
4 ounces butter, at room temperature
2 teaspoons chopped chives
8 slices caraway rye bread
Baby arugula leaves
2 watermelon radishes, peeled and thinly sliced
How to Make It
Put oil, garlic, and steak in a medium bowl and turn to coat. Let marinate 20 minutes at room temperature. Mix together butter and chives; set aside.
Prepare grill for high heat (450° to 550°). Grill meat, turning once, until grill marks appear and meat is cooked the way you like, 8 minutes for medium rare. Cover with foil and let rest 10 minutes, then slice thinly across the grain.
Spread one side of bread slices with butter mixture. Layer 4 slices with arugula, some sliced steak, and slices of radish. Top with remaining bread slices.