Under normal circumstances, 1½ pounds of steak would be enough for four people, butcook90 style is to always go for the full 2 pounds and maybe make some extra mustard butter, too. That way, you can have a steak/radish greens/mustard butter hoagie tomorrow.
- Yield: 4 Servings
- 2 tablespoons olive oil, plus more for the grill
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 2 teaspoons Dijon mustard
- Kosher salt
- 1 tablespoon finely chopped fresh flat-leaf parsley (optional)
- 1½ to 2 pounds hanger steak (about 1 inch thick) or skirt steak (about ½ inch thick)
- Freshly ground black pepper
- 8 to 12 radishes, preferably with green tops attached, halved lengthwise
- Prepare a grill or grill pan for high heat. Lightly oil the grill grate with olive oil. In a small bowl, stir together the butter, mustard, ½ teaspoon kosher salt, and the parsley, if using. Set aside.
- Season the steak generously with salt and pepper, using 1 teaspoon salt and ¾ teaspoon pepper for each pound of meat. Grill, turning once, until nicely charred all over, about 5 minutes per side for medium-rare hanger steak, or 3 to 4 minutes per side for medium-rare skirt steak. (If you’re using an instant-read thermometer to check doneness, aim for 130°F.) Transfer the steak to a cutting board and let it rest for 10 minutes.
- Meanwhile, drizzle the radish bulbs and greens with 2 tablespoons olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Reduce the grill heat to medium-high. Grill the radishes until the bulbs are crisp-tender and the greens are a little charred, 2 to 4 minutes per side, depending on the size of your radishes.
- Slice the steak against the grain. Arrange on a serving platter with the radishes. Serve the steak and radishes warm, with the mustard butter spooned over the top.