Steak with Radish and Pickled Onion Salad

This is an incredibly easy weeknight meal that looks as good as it tastes!

The formula for this dish is very straight forward and easy to customize. Our dry aged steak provides an earthy depth of flavor paired with fresh herbs, sliced vegetables, and a little bit acid, in this case supplied by the pickled onions.

For this specific dish, we selected the teres major. It's an incredibly tender cut, similar to a filet mignon, but with a bit more fat content, making it even more flavorful. It's also an extremely rare cut, often ignored by other butchers because it's difficult to get to and only yields 2-2.5 lbs per animal. If you need to substitute, opt for another lean and slice-able steak, like a tri-tip or flat iron.  

Steak with Radish and Pickled Onion Salad

Ingredients

1 Teres Major steak (.75-1 lb.) per two people

Grapeseed oil 

Black pepper

3 fresh watermelon radishes

Fresh parsley

Some really good olive oil

Flake salt

1 large red onion

1/2 cup water

1/4 cup apple cider vinegar

1/8 granulated sugar

1 teaspoon salt

Sliced onion

Salad Preparation

Step 1

Thinly slice 3 fresh watermelon radishes (on a mandolin if possible). Set aside.

Step 2

Pick parsley leaves whole. Set aside.

Pickled Onion Preparation

Step 1

Peel and slice the red onion. Set aside.

Step 2

Pour a 1/2 cup of water and 1/4 cup of vinegar into a stainless steel sauce pot or skillet with sides. Do not use aluminum.

Step 3

Add in a 1/8 of granulated sugar, a teaspoon of salt, and a pinch of red pepper flake. Slow boil until both salt and sugar are dissolved.

Step 4

Place sliced red onion into sauce pot or skillet.

Step 5

Bring heat back to a simmer and remove from the heat. Let the onion and pickling liquid chill in the fridge. Use once cool.

Steak Preparation

Step 1

Add a half dollar size amount of grape seed oil to a heavy-bottom stainless steel or cast iron skillet on medium-high heat.

Step 2

Season Teres Major liberally and place in skillet. Leave it alone for 4-5 minutes. A few shakes of the pan is all.

Step 3

Once well rested,(7-10 minutes). Slice into medallions crossways up the meat.

Plating

Place the meat on a plate and top with radishes, parsley, and pickled red onion. No need to be precious here. Finish with a drizzle of olive oil and a sprinkle of flake salt. Enjoy!