![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2022\/05\/Grilled-Steak-and-Radishes-with-Mustard-Butter.jpg\")
Grilled Steak and Radishes with Mustard Butter<\/p>\nGrilled Steak and Radishes with Mustard Butter<\/p>\n
<\/p>\n
2 T. olive oil, plus more for the grill<\/p>\n
4 T. (\u00bd stick) unsalted butter, at room temperature<\/p>\n
2 tsp. Dijon mustard<\/p>\n
Kosher salt<\/p>\n
1 T. finely chopped fresh flat-leaf parsley (optional)<\/p>\n
1\u00bd to 2 pounds hanger steak (about 1 inch thick) or skirt steak (about \u00bd inch thick)<\/p>\n
Freshly ground black pepper<\/p>\n
8 to 12 radishes, preferably with green tops attached, halved lengthwise<\/p>\n
<\/p>\n
Prepare a grill or grill pan for high heat. Lightly oil the grill grate with olive oil. In a small bowl, stir together the butter, mustard, \u00bd tsp. kosher salt, and the parsley, if using. Set aside. Season the steak generously with salt and pepper, using 1 tsp. salt and \u00be tsp. pepper for each pound of meat. Grill, turning once, until nicely charred all over, about 5 minutes per side for medium-rare hanger steak, or 3 to 4 minutes per side for medium-rare skirt steak. (If you\u2019re using an instant-read thermometer to check doneness, aim for 130\u00b0F.) Transfer the steak to a cutting board and let it rest for 10 minutes. Meanwhile, drizzle the radish bulbs and greens with 2 T. olive oil and season with \u00bd tsp. salt and \u00bc tsp. pepper. Reduce the grill heat to medium-high. Grill the radishes until the bulbs are crisp-tender and the greens are a little charred, 2 to 4 minutes per side, depending on the size of your radishes. Slice the steak against the grain. Arrange on a serving platter with the radishes. Serve the steak and radishes warm, with the mustard butter spooned over the top.<\/p>\n","protected":false},"excerpt":{"rendered":"
Grilled Steak and Radishes with Mustard Butter 2 T. olive oil, plus more for the grill 4 T. (\u00bd stick) unsalted butter, at room temperature 2 tsp. Dijon mustard Kosher salt 1 T. finely chopped fresh flat-leaf parsley (optional) 1\u00bd to 2 pounds hanger steak (about 1 inch thick) or skirt steak (about \u00bd inch thick) Freshly ground black pepper 8 to 12 radishes, preferably with green tops attached, halved lengthwise Prepare a grill or grill pan for…<\/p>\n