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Flank Steak with Burrata and Radishes

steak with burrata and radishes

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.
Servings 2


  • 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


  • 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.

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