Skirt Steak with Buttered Radishes
Adapted from “Twenty Dollar, Twenty Minute Meals” by Caroline Wright

In the recipe, I instruct you to stir the vinegar in last. If you’re wondering why, it’s because vinegar makes greens go drab, color wise, the second you add it in. If you’re making this for a crowd (no doubt, your steak / amounts will be bigger), and even if you’re making this just for you and another person, it’s still lovely to have bright, verdant herbs next to the steak and radishes, instead of the dark brownish-green ones. Caroline’s original recipe is for 4 people, but I cut everything in half to make it for 2. I also changed the type of meat, swapping out london broil for a skirt steak (I’m not sure which cut is less expensive, but they’re both decent bargains).

1 1/2 pounds skirt steak
Kosher salt
3 tablespoons olive oil, divided
Freshly ground black pepper
1/4 cup finely chopped fresh herbs: cilantro, mint, parsley
1 small garlic clove, minced
1 tablespoon unsalted butter
10 radishes, halved or quartered, depending on size
1 tablespoon red wine vinegar

1. Heat the oven to 475 degrees F (246 degrees C; gas mark 9).

2. Let the steak come to room temperature. Thoroughly pat steak dry and generously season with salt and pepper. Heat 1 tablespoon of oil in a large, heavy, ovenproof skillet set over medium high heat, until almost smoking. Add the steak and brown on both sides, 2 to 3 minutes per side, depending on thickness of steak. Transfer the skillet to the oven and roast until the steak reaches the desired doneness, about 3 minutes for medium-rare. Let the meat rest on a cutting board 10 minutes before carving.

3. While the steak rests, in a small bowl, combine fresh herbs, remaining olive oil, and garlic. Season to taste with salt and pepper and set aside.

4. In a medium skillet set over medium-high heat, warm the butter until foaming, add the radishes and cook, stirring from time to time, until lightly browned and crisp-tender, about 4 to 6 minutes. Season with salt and remove to a platter.

5. Slice the steak and arrange it next to the radishes. Stir in the vinegar into the chopped herb mixture, and serve immediately alongside steak.

Serves 2