steaks with radish greens gremolata

Gremolata is a traditional Italian condiment that’s a simple mix of finely chopped parsley, lemon zest, and garlic. Here, radish greens replace the parsley and lime stands in for lemon, for an easy, seasonal twist on a classic. We love this technique from America’s Test Kitchen for cooking the steaks, resulting in a crisp exterior that comes from a really hot cast iron pan.

Radish greens gremolata
2 cloves garlic
1/2 cup packed radish greens, trimmed, washed, and dried
Zest from 1 lime

2 thick-cut rib eye steaks (each about 11/2-inches thick)
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons unsalted butter

  1. On a cutting board, chop garlic and radish greens together until finely minced. Transfer to a bowl and stir in lime zest. Set aside.
  2. Preheat oven to 500°F. Place a cast iron pan (big enough to hold steaks) in oven and preheat for 30 minutes.
  3. While pan preheats, remove steaks from refrigerator and season with salt. Allow to rest at room temperature for 30 minutes.
  4. After 30 minutes, pat dry steaks, removing excess salt. Season both sides of each with pepper. Carefully remove cast iron pan and place over medium heat. (Turn oven off.)
  5. Add steaks to hot pan and cook for 2 minutes, flip, and continue to cook and flip every 2 minutes for about 8-15 minutes (depending on thickness), or until steaks reach an internal temperature of 125°F.
  6. Remove steaks from pan and transfer to a cutting board. Tent with aluminum foil and allow to rest at room temperature for about 10 minutes before slicing. When ready to serve, cut steaks into 2-inch slices and transfer to a serving platter. Top with radish butter (recipe on opposite page), gremolata, season with salt and pepper, and serve.

Serves 2-4.