Grilled Steak and Radishes with Black Pepper Butter

Name: Grilled Steak and Radishes with Black Pepper Butter
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon coarsely ground black pepper plus more; 1 teaspoons kosher salt plus more; 6 servings Lemon wedges (for serving); 1 bunch radishes with greens, halved; 6 servings Flaky sea salt (such as Maldon); 680 grams hanger, flank, or skirt steak; 118 milliliters (1 stick) unsalted butter, room temperature; 1 Tbsp vegetable oil plus more for grill

You can never have too many main course recipes, so give Grilled Steak and Radishes with Black Pepper Butter a try. This recipe makes 6 servings with 333 calories, 25g of protein, and 26g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. A mixture of coarsely ground pepper, radishes, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert.

Instructions

Prepare grill for medium-high heat; lightly oil grill grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Mix butter, 1 teaspoon pepper, and 1/2 teaspoon kosher salt in a small bowl; set aside.

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Kosher Salt

Butter

Pepper

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Bowl

Season steak with kosher salt and pepper. Grill, turning occasionally, 7-10 minutes for medium-rare.

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Salt And Pepper

Steak

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Grill

Let rest 5 minutes, then top with pepper butter.

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Butter

Pepper

Meanwhile, combine radishes and remaining 1 tablespoon oil in a medium bowl; season with kosher salt and pepper and toss to coat. Grill radishes until crisp tender, about 2 minutes per side.

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Salt And Pepper

Radish

Cooking Oil

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Grill

Bowl

Season steak with sea salt, slice, and serve with radishes and lemon wedges.

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Lemon Wedge

Radish

Sea Salt

Steak

Per serving: 210 calories, 19 g fat, 0 g fiber

Bon Appétit

Equipment

Grill

Bowl

Ingredients

Servings:

1teaspoon

coarsely ground black pepper plus more 1teaspoons

kosher salt plus more 6servings

Lemon wedges (for serving)1bunch

radishes with greens, halved 6servings

Flaky sea salt (such as Maldon)680grams

hanger, flank, or skirt steak 118milliliters

(1 stick) unsalted butter, room temperature 1Tbsp

vegetable oil plus more for grill

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Two Vines Columbia Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 7 dollars per bottle.