ACTIVE TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES 4
✓ Quick Cooking ✓ One Pot ✓ Gluten-Free
1 1 1/4-lb. hanger steak, trimmed, at room temperature for 30 minutes
1 3/4 tsp. kosher salt, divided
3/4 tsp. freshly ground black pepper, divided
2 Tbsp. extra-virgin olive oil, divided
1 lb. radishes, trimmed and quartered, or halved if small (about 4 cups)
1/4 cup thinly sliced shallot
1/4 cup (1/2 stick) unsalted butter, softened
3 anchovy fillets, finely chopped
2 tsp. lemon zest (from 1 lemon)
1 1/2 tsp. finely chopped fresh tarragon, plus more for topping (optional)
HEAT a large, heavy skillet over medium-high. Sprinkle steak with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
ADD 1 tablespoon oil to skillet and swirl to coat. Immediately add steak; cook, undisturbed, until browned, about 3 minutes. Flip and cook to desired doneness, about 5 minutes for medium-rare (130°F). Transfer to a plate and tent with aluminum foil.
WITHOUT wiping skillet clean, add remaining 1 tablespoon oil and radishes. Cook over medium-high, stirring often, until browned and tender, about 6 minutes. Add shallot and 1/4 teaspoon salt during last minute of cooking.
WHILE radishes cook, stir together butter, anchovies, lemon zest, tarragon, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Slice steak against the grain. Serve with radishes, butter, and (if desired) more tarragon.
PER SERVING: 382 Calories, 28g Fat (12g Saturated), 76mg Cholesterol, 2g Fiber, 28g Protein, 5g Carbs, 1,049mg Sodium, 0g Added Sugar