Strip Steak with Yogurt and Radishes
Recipe by Andy Baraghani, Bon Appetit, shared by My Saratoga Kitchen Table
Serves: 4
Ingredients
*Ingredients currently available at the farmers’ market
● 2 1-inch boneless New York Strip steaks*
● 2 Tablespoons olive oil*, plus more for drizzling
● Kosher salt
● 3 Tablespoon unsalted butter
● 4 sprigs thyme*
● 2 garlic cloves, crushed
● 6 cardamom pods, lightly crushed
● 1½ teaspoons finely grated lemon zest
● 1 teaspoon finely grated lemon zest
● 1 teaspoon plus 1 Tablespoon fresh lemon juice
● 1½ cup plain Greek yogurt*
● 8 ounces radishes*, cut into wedges and slices
● 1 cup parsley* leaves with tender stems
Instructions
- Let steak sit at room temperature 20 minutes before cooking.
2. Heat a dry large skillet over medium-high. Rub steaks with 2 Tablespoons oil. Season
generously with kosher salt. Cook, turning several times until lightly charred 6-8 minutes.
Pour off excess oil from the skillet. Add butter, thyme, garlic, and cardamon, and cook
steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes.
Transfer steaks to a cutting board and let rest 10 minutes before slicing. Reserve pan
drippings.
3. Mix lemon zest and 1 teaspoon lemon juice with yogurt in a small bowl, season
generously with kosher salt.
4. Just before serving, toss radishes, parsley, and the remaining 1 Tablespoon lemon juice
in a medium bowl. Season with kosher salt, drizzle with oil, and toss again to coat.
5. Swipe plate with seasoned yogurt and top with steak and radishes and sea salt.
This week’s article: Father’s Day Finds at the Farmers’ Market
The Saratoga Farmers’ Market is open:
Mondays | 2 p.m. – 5 p.m.
📍 Shenendehowa Methodist, Route 146 Clifton Park
Wednesdays | 3 p.m. – 6 p.m.
Saturdays | 9 a.m. – 1 p.m.
📍 High Rock Park, Downtown Saratoga Springs
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