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 dish, you can use any of our dry aged steaks (we used Teres Major).
Grilled Steak with Radish & Pickled Onion Salad
12-16 oz of Steak per two people
Grape seed oil
3 fresh watermelon radishes
Some really good olive oil
1 large red onion
1/2 cup water
1/4 cup apple cider vinegar
1/8 cup granulated sugar
Red pepper flakes
1 teaspoon salt
Sliced red onion
Thinly slice 3 fresh watermelon radishes (on a mandolin if possible). Set aside.
Pick parsley leaves whole. Set aside.
Pickled Onion Preparation
Peel and slice the red onion. Set aside.
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.
Add in a 1/8 cup of granulated sugar, a teaspoon of salt, and a pinch of red pepper flake. Slow boil until both salt and sugar are dissolved.
Place sliced red onion into sauce pot or skillet.
As soon as it returns to a simmer remove from the heat. Let the onion and pickling liquid chill in the fridge. Use once cool.
Grilled Steak Preparation
Take your steak out of the fridge and allow it to come up to room temperature. For quick sear steaks allow 30 minutes, for thicker cuts allow an hour.
While your grill is heating up, season your steak with a generous amount of coarse salt, and freshly ground pepper. Some of the seasoning will fall off while you're cooking, so don't be scared to have a heavy hand.
When the grill is hot, throw your steak on. Don't worry about flare ups, you want your steak to get a nice char, without burning.
Using tongs (please don't use a grill fork), to flip the steak when it is about halfway cooked. Depending on your desired doneness this will be 1-3 minutes for thin steaks like Skirt and Bavette, and 3-5 for thicker cut items like New York Strips and Ribeye.
Once you've got a nice sear on both sides, use an instant read thermometer to measure the internal temperature. If you're still not there, move the cut to indirect heat to continue cooking.
Remove from the grill and allow to rest for a minimum of 5 minutes before slicing.
Place the sliced 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!