Flank Steak with Buttered Radishes and Burrata
Substitute hanger or skirt steak if flank steak is unavailable. Note: Cooking times may vary depending on thickness of meat and desired doneness.
Ingredients
- Anchovy Breadcrumbs:
- 1 tablespoon unsalted butter
- 3 large anchovy fillets drained and minced
- 1 tablespoon coarsely chopped parsley
- ½ teaspoon lemon zest
- ½ teaspoon minced garlic
- ¾ cup breadcrumbs
- Burrata Cream:
- 1 4- ounce ball burrata cheese coarsely chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon whole milk
- Kosher salt to taste
- Freshly ground black pepper to taste
- Flank Steak:
- 1 12- ounce 1-inch-thick flank steak
- Kosher salt to taste
- Freshly ground black pepper to taste
- 6 tablespoons unsalted butter divided
- 6 scallions thinly sliced
- 2 cups quartered radishes
- 1 teaspoon chopped fresh rosemary
Instructions
- 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.
- 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.
- FLANK STEAK: Season steak generously with salt and pepper and let sit at room temperature for 30 minutes.
- 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.
- 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.
- 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.
Photography by Jennifer Silverberg
Cassy Vires
Cassy is an award-winning chef, culinary educator, and avid baker located in St. Louis, MO.
