Strip Steak with Lemony Yogurt and Radishes

12 16 790
Ingredients Minutes Calories
Prep Cook Servings
10 min 6 min 2
Strip Steak with Lemony Yogurt and Radishes
Health Highlights


567 gm New York striploin, steak (2 steaks, about 10 oz each)
2 tbsp Olive Oil, Extra Virgin
1 tbsp Butter, unsalted
3 tbsp Kosher salt
4 sprig Thyme, fresh
2 clove(s) Garlic (crushed )
6 pods Cardamom pods (lightly crushed)
1 1/2 tsp Lemon peel (zest)
20 ml Lemon juice (1 teaspoon plus 1 tablespoon)
1 1/2 cup Greek yogurt, plain, 5% M.F., Liberte
227 gm Radish (some cut into wedges and some sliced)
1 cup Parsley, fresh


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 remaining 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.

Nutrition Facts

Per Portion

Calories 790
Calories from fat 423
Calories from saturated fat 166
Total Fat 47 g
Saturated Fat 18.5 g
Trans Fat 1.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 23.0 g
Cholesterol 196 mg
Sodium 11040 mg
Potassium 1428 mg
Total Carbohydrate 15.3 g
Dietary Fiber 4.3 g
Sugars 8.3 g
Protein 79 g

Dietary servings

Per Portion

Meat 3.8
Milk Alternative 0.9
Vegetables 2.3

Energy sources