Reverse Sear Steak with Gremolata, Braised Radish Salad, and Asparagus

5 from 1 vote

Reverse Sear Steak with Gremolata, Braised Radish Salad, and Asparagus

A bright and punchy Italian parsley, lemon, and garlic mixture livens up perfectly cooked steak. Serve with braised radishes, (which mimic potatoes well) dressed in a creamy garlicky herb sauce. Inspired by a recipe here. I like to serve this with a side of steamed asparagus.

Course Main Course

Cuisine Italian

Keyword beef, dinner, gremolata, italian, lunch, main, nightshade-free, nut-free, radish, sirloin, steak

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 401kcal

Author Jenny Ross

Ingredients

Steak

1 pound top sirloin or ribeye for high fat
salt and pepper to taste

Gremolata

1 clove garlic peeled and minced
zest of lemon about 1 teaspoon, or use any citrus you like - grapefruit, pomelo, orange, etc
1/4 cup parsley packed, 1/2 cup loose
1/2 teaspoon salt
1/4 teaspoon Korean red pepper flakes optional, omit for nightshade-free

Radishes

1 cup chicken stock or more (you need enough to cover the radishes)
1/2 pound radishes halved (use white radish, if possible or else the braising liquid will turn pink)
1/3 cup 4% cottage cheese or non-fat for even lower fat, or an even mixture of sour cream and aioli for high fat, or all aioli for dairy-free
water as needed to thin the sauce
1 teaspoon whole-grain mustard or more, to taste
1 garlic clove peeled
zest of 1/2 lemon
1/4 cup parsley minced
1/2 shallot minced
salt and pepper to taste

Optional Serving

1 pound asparagus steamed to tender-crisp

Instructions

Reverse sear the steak

Sprinkle the beef with salt and pepper, to taste and preheat the oven to 200ºF. Place steaks on a wire rack set into a rimmed baking sheet. Bake until the internal temperature of the steak is 115ºF, about 20-45 minutes for medium-rare. This will vary depending on the thickness of your steak (thicker steaks will take longer) and oven conditions so check its internal temperature.

Prepare the gremolata

Combine all ingredients on a cutting board and mince together. Transfer to a bowl and set aside at room temperature for flavors to meld while the steak cooks.

Braise the radishes

Combine the radishes, chicken stock, and a generous pinch of salt in a medium pot. Bring to a simmer and cover. Reduce to a simmer and cook until the radishes are tender throughout, about 10 minutes. Uncover and simmer until the broth is reduced to a tablespoon or two.
While radishes braise, prepare the dressing. Combine the cottage cheese, lemon juice, garlic, and zest in a high power blender and blend until completely smooth. Add water as needed to thin the sauce - you want it creamy and coating the back of a spoon well. Season to taste with salt and pepper then stir in parsley. Add to the radishes and toss to coat evenly.
When ready to serve, heat a cast iron pan over high heat as the steak is coming out of the oven. When hot, add the remaining tablespoon of avocado oil. Add the steak to the hot oil (it should sizzle immediately). Cook until steak is golden brown, about 1 minute. Flip and cook the other side the same way.
Remove the steaks and serve with gremolata on top and radishes along side. No need to rest a reverse seared steak.

Notes

Protein:Energy Quotient [calories]: 3.07

Nutrition without asparagus: Calories: 355 cal, Carbs: 9g, Fiber: 3g, Fat: g, Protein: 57g, Protein:Energy Quotient [calories]: 3.26

Nutrition