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Flank Steak with Burrata and Radishes

Flank Steak with Buttered Radishes and Burrata
Serves 2
Substitute hanger or skirt steak if flank steak is unavailable. Note: Cooking times may vary depending on thickness of meat and desired doneness.
  1. Anchovy Breadcrumbs:
  2. 1 tablespoon unsalted butter
  3. 3 large anchovy fillets, drained and minced
  4. 1 tablespoon coarsely chopped parsley
  5. ½ teaspoon lemon zest
  6. ½ teaspoon minced garlic
  7. ¾ cup breadcrumbs
  9. Burrata Cream:
  10. 1 4-ounce ball burrata cheese, coarsely chopped
  11. 2 tablespoons lemon juice
  12. 2 tablespoons olive oil
  13. 1 tablespoon whole milk
  14. Kosher salt, to taste
  15. Freshly ground black pepper, to taste
  17. Flank Steak:
  18. 1 12-ounce, 1-inch-thick flank steak
  19. Kosher salt, to taste
  20. Freshly ground black pepper, to taste
  21. 6 tablespoons unsalted butter, divided
  22. 6 scallions, thinly sliced
  23. 2 cups quartered radishes
  24. 1 teaspoon chopped fresh rosemary
  1. ANCHOVY BREADCRUMBS: Heat oven to 325°F. Melt butter over medium heat in a small skillet. Add anchovies and cook, stirring, until they break down, about 1 minute. Stir in parsley, lemon zest, garlic, and breadcrumbs and transfer to a rimmed baking sheet. Bake until crumbs are golden brown and crisp, about 2 minutes. Set aside.
  3. BURRATA CREAM: Combine burrata, lemon juice, olive oil, and milk in a blender and puree until smooth. Season to taste with salt and pepper and set aside.
  5. FLANK STEAK: Season steak generously with salt and pepper and let sit at room temperature for 30 minutes.
  6. Melt 3 tablespoons butter in a large cast-iron skillet over medium heat. Add steak and cook for 2 to 3 minutes on each side (or to desired doneness), turning once. Transfer to a plate and tent with foil to keep warm.
  7. Lower heat to medium-low and add remaining 3 tablespoons butter. Once melted, add scallions and cook until softened, 2 to 3 minutes. Add radishes and rosemary and cook until radishes are tender, 5 to 6 minutes. Season to taste with salt and pepper.
  9. TO SERVE: Thinly slice steak against grain and divide between 2 plates. Top each with sautéed vegetables and some butter from skillet. Garnish with burrata cream and anchovy breadcrumbs. Serve immediately.
culture: the word on cheese https://culturecheesemag.com/

Photography by Jennifer Silverberg

Cassy Vires

Cassy is an award-winning chef, culinary educator, and avid baker located in St. Louis, MO.

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