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Grilled Steak and Radishes

Grilled Steak and Radishes
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Serves: 4 servings
 
Pick up some of our pasture-raised beef in the farm market to pair with this delectable grilled steak and radishes dish with black pepper butter. The rich sauce is complimented nicely by the lighter radishes.

Photo Credit: Pinterest.com

Ingredients
  • 1 tbsp vegetable oil plus more for grill
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1½ pounds hanger, flank, or skirt steak
  • 1 bunch radishes with greens, halved
  • Lemon wedges (for serving)
  • Salt and pepper
Instructions
  1. Prepare grill for medium-high heat; lightly oil grill grate. Mix butter, 1 tsp pepper, and ½ tsp salt in a small bowl; set aside.
  2. Season steak with salt and pepper. Grill, turning occasionally, 7–10 minutes for medium-rare. Let rest 5 minutes, then top with pepper butter.
  3. Meanwhile, combine radishes and remaining 1 tablespoon oil in a medium bowl; season with kosher salt and pepper and toss to coat. Grill radishes until crisp-tender (approx. 2 minutes per side).
  4. Season steak with salt, slice, and serve with radishes and lemon wedges.

 

Roasted Lemon Radishes

Roasted Lemon Radishes
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Serves: 4 servings
 
So simple, so yummy and so colorful! This dish adds a great splash of color to your meal and is a great way to eat (and enjoy) our radishes!

Photo Credit: Health.com

Ingredients
  • 2 bunches medium radishes (approx. 20)
  • 1½ tbsp olive oil
  • 2 tbsp (1/4 stick) unsalted butter
  • 1 tsp fresh lemon juice
  • Salt
Instructions
  1. Preheat oven to 450 degrees.
  2. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½" of green radish tops.
  3. Cut radishes lengthwise in half and place in medium bowl. Add 1½ tbsp olive oil and toss thoroughly to coat.
  4. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with salt. Roast until radishes are crisp-tender, stirring occasionally (approx. 18 minutes). Season to taste with more salt, if desired.
  5. Melt butter in heavy small skillet over medium-high heat.
  6. Add pinch of salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning (approx. 3 minutes). Remove skillet from heat and stir in fresh lemon juice.
  7. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over them and serve.

 

Wine Glazed Radishes with Kohlrabi
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Serves: 6 servings
 
A great dish that incorporates two of our earliest crops: kohlrabi and radishes! It has a great buttery taste that'll make you fall in love with cooking these crops.

Photo Credit: Martha Stewart

Ingredients
  • 3 tbsp unsalted butter
  • 1 large bunch globe radishes (about 12), halved, plus leafy green tops for serving
  • 1 large or 2 small kohlrabies (about ¾ lb), peeled and cut into ½" wedges
  • 1 cup Lillet Blanc wine
  • Salt and pepper
Instructions
  1. Melt butter in a large skillet over medium-high. When it boils, reduce heat to medium; simmer until foamy.
  2. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom (approx. 2-7 minutes). Remove from heat.
  3. Add chopped radishes, kohlrabi, Lillet, and ¾ cup water. Generously season with salt and pepper. Boil, stirring occasionally, until vegetables are crisp-tender and liquid is reduced to a glaze that evenly coats vegetables (approx. 15 minutes).
  4. Transfer to a serving bowl; let cool 5 minutes. Toss with radish greens; serve.

 

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