Strip Steak With Lemony Yogurt And Radishes Recipe

Name: Strip Steak With Lemony Yogurt And Radishes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1-inch-thick) boneless New York strip steaks (about 10 ounces each); 2 tablespoons olive oil, plus more for drizzling; Kosher salt; 3 tablespoons unsalted butter; 4 sprigs thyme; 2 garlic cloves, crushed; 6 cardamom pods, lightly crushed; 1 1/2 teaspoons finely grated lemon zest; 1 teaspoon plus 1 tablespoon fresh lemon juice; 1 1/2 cups plain whole-milk Greek yogurt; 8 ounces radishes (such as red radishes and/or daikon), some cut into wedges and some sliced; 1 cup (packed) parsley leaves with tender stems; Crushed red pepper flakes and flaky sea salt (for serving)

Servings: persons

2 (1-inch-thick) boneless New York strip steaks (about 10 ounces each)
2 tablespoons olive oil, plus more for drizzling
Kosher salt
3 tablespoons unsalted butter
4 sprigs thyme
2 garlic cloves, crushed
6 cardamom pods, lightly crushed
1 1/2 teaspoons finely grated lemon zest
1 teaspoon plus 1 tablespoon fresh lemon juice
1 1/2 cups plain whole-milk Greek yogurt
8 ounces radishes (such as red radishes and/or daikon), some cut into wedges and some sliced
1 cup (packed) parsley leaves with tender stems
Crushed red pepper flakes and flaky sea salt (for serving)

1
Let steak sit at room temperature 20 minutes before cooking (this will help it cook more evenly).
2
Heat a dry large skillet over medium-high. Rub steaks with 2 Tbsp. oil; season generously with kosher salt. Cook, turning several times, until lightly charred, 6-8 minutes. Pour off excess oil from skillet. Add butter, thyme, garlic, and cardamom, and cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes. Transfer steaks to a cutting board and let rest 10 minutes before slicing. Reserve pan drippings.
3
Meanwhile, mix lemon zest and 1 tsp. lemon juice into yogurt in a small bowl; season generously with kosher salt.
4
Just before serving, toss radishes, parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season with kosher salt, drizzle with oil, and toss again to coat.
5
Swipe plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings and sprinkle with red pepper flakes and sea salt.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (1-inch-thick) boneless New York strip steaks (about 10 ounces each), 2 tablespoons olive oil, plus more for drizzling, Kosher salt, 3 tablespoons unsalted butter, and more.

Yes, Strip Steak With Lemony Yogurt And Radishes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Strip Steak With Lemony Yogurt And Radishes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions