Recipe from Bon Appetit May 2016 4 servings
This looks really yummy and I hope to get a chance to try it this week. The original recipe used parsley. I have switched that to arugula. I think with a decent amount of slightly wilted arugula you might have enough here to skip a starch, but of course you could always do some new potatoes on the side!
2 - 1" thick boneless New York Strip Steaks - about 10 oz each
2 TB Olive Oil, plus more for drizzling
Kosher Salt OR Eatwell Farm Thyme Salt
3 TB Unsalted Butter
4 Sprigs Thyme
2 Garlic cloves, crushed
6 Cardamom Pods, lightly crushed
1 1/2 tsp finely grated Lemon Zest
1 tsp plus 1 TTB fresh Lemon Juice
1 1/2 cups Plain Whole-Milk Greek Yogurt
8 oz Radishes, some wedges and some sliced
1 bunch Arugula leaves
Crushed Red Pepper Flakes
Salt Flakes for serving
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 TB 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; 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, arugula and remaining 1 TB 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, arugula and radishes. Drizzle with pan drippings and sprinkle with red pepper flakes and season salt. *When I make it, I will take the steak and pan juices out, turn the heat off the pan, throw the arugula in, tossing very quickly just to wilt it a bit. Then mix it with the lemon/radishes and oil.