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.
Servings 2
Calories 401kcal
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
Calories: 401kcal | Carbohydrates: 17g | Protein: 62g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 135mg | Sodium: 1378mg | Potassium: 1778mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3006IU | Vitamin C: 59mg | Calcium: 193mg | Iron: 10mg