Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickle

Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickle
Photo by Quentin Bacon

Ingredients

  • 2 tsp. finely grated lemon zest
  • 2 Tbs. Dijon mustard
  • 1 medium carrot, thinly sliced
  • 1 Tbs. honey
  • 3 Tbs. apple cider vinegar
  • ½ cup fresh lemon juice
  • 1 small red onion, halved lengthwise and thinly sliced crosswise
  • + 12 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1 tsp. crushed red pepper flakes
    • ¼ cup extra-virgin olive oil
    • 2 tsp. honey
    • ½ cup plus 2 Tbs. extra-virgin olive oil
    • 1 bunch red radishes (8 or 9), halved and thinly sliced
    • 1 tsp. ground coriander
    • 1 Tbs. sherry vinegar
    • 2 lb. skirt steak
    • 1 small jalapeño, seeded and thinly sliced
    • 4 medium cloves garlic, smashed and peeled
    • Kosher salt and freshly ground black pepper

: Trim any large patches of fat from the surface. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. In a 9x13-inch baking dish (or similar), whisk 1/2 cup of the oil, the lemon juice, mustard, lemon zest, honey, pepper flakes, garlic, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Arr...

View full recipe at Fine Cooking

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