Strip Steak With Lemony Yogurt and Radishes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Andy Baraghani
Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
Ingredients
- 2 (1-inch-thick) boneless New York strip steaks (about 10 ounces each)
- 2 tablespoons olive oil, plus more for drizzling
- Kosher salt
- 3 tablespoons unsalted butter
- 4 sprigs thyme
- 2 garlic cloves, crushed
- 6 cardamom pods, lightly crushed
- 1 1/2 teaspoons finely grated lemon zest
- 1 teaspoon plus 1 tablespoon fresh lemon juice
- 1 1/2 cups plain whole-milk Greek yogurt
- 8 ounces radishes (such as red radishes and/or daikon), some cut into wedges and some sliced
- 1 cup (packed) parsley leaves with tender stems
- Crushed red pepper flakes and flaky sea salt (for serving)
Instructions
- Let steak sit at room temperature 20 minutes before cooking (this will help it cook more evenly).
- Heat a dry large skillet over medium-high. Rub steaks with 2 Tbsp. oil; season generously with kosher salt. Cook, turning several times, until lightly charred, 6 –8 minutes. Pour off excess oil from skillet. Add butter, thyme, garlic, and cardamom, 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.
- Meanwhile, mix lemon zest and 1 tsp. lemon juice into yogurt in a small bowl; season generously with kosher salt.
- Just before serving, toss radishes, parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season with kosher salt, drizzle with oil, and toss again to coat.
- Swipe plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings and sprinkle with red pepper flakes and sea salt.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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