It’s human nature to root for the underdogs. I see it time and time again in movies, books, and sports, but somehow we overlook the unsung heroes when it comes to food. The internet goes crazy for ramps and morels each spring, but what about the humble radish? Or flank steak, a cut of beef that was once so unloved that it was considered a throwaway cut and given to Mexican vaqueros as pay! This recipe allows these two ingredients to shine in a unique way.

As you probably know, flank steak is commonly seen in carne asada or fajitas. It’s a thin, scrappy piece of meat that has a long grain line. It’s incredible when cooked a la plancha (on a flat metal surface), cut against the grain, and then tucked into soft tortillas with salsa. That’s where radish comes into play.

The flavor of radishes can range from mild to very spicy depending on a few different factors. Variety plays an important role, but did you know that the temperature of the soil and a lack of water when growing also make a big difference? I learned firsthand gardening in the hot weather of Texas that if I wanted mild radishes, I should sow seeds during the winter to harvest in spring. If I wanted spicy radishes, I’d plant mid-spring and harvest as summer hits.

After harvesting radishes that were so spicy they could clear out my sinuses, I decided to cook with them in non-conventional ways. As someone who loves Tex-Mex cuisine, it was only natural that they wound up in salsa. Radish adds a lovely textural crunch and peppery flavor that I love. If you’re sourcing radishes from the grocery store or local farms, play around with different varieties. Breakfast radishes can have a peppery kick, while black radishes are more spicy. In a pinch, traditional red globe always works!

There are a few different ways you can serve this. You can’t go wrong with tortillas, rice, and beans. It’s also excellent in a crisp spring salad with avocado.

For those of you who would rather work with venison instead of beef, check out my YouTube video for “faking a flank steak” using the top round.

Flank Steak with Radish Salsa

Recipe by Danielle Prewett

Serves

Ingredients

2 pounds flank or skirt steaks (see note to use venison)
Coarse sea salt and cracked black pepper
Beef tallow or oil for cooking
Radish Salsa
¼ cup fresh lime juice
½ cup neutral oil, such as avocado or grapeseed
1 cup packed fresh cilantro leaves
½ shallot, coarsely chopped
6 radishes, finely chopped
Coarse sea salt to taste

Directions

Before cooking, pull the meat out of the fridge to let it come to room temperature. Pat very dry, and season the steaks generously on all sides with salt and pepper just before cooking.
Set a large cast-iron skillet or griddle on a burning hot grill and let the pan get very hot. Add about a tablespoon of tallow and lay the meat down. Use a meat press (or another heavy object like a cast iron) to press the meat flat onto the skillet. Cook for 2-3 minutes on each side until you hit medium-rare. Beef flank and skirt will take a couple of minutes longer to cook than venison. Use tongs to press into the meat to check for doneness, or pull between 128°F and 130°F for medium-rare.
Transfer to a cutting board to rest. To slice, tilt your knife at a 45-degree angle for wider pieces, and cut against the grain. Serve with the radish and cilantro salsa.
Radish Salsa
Combine the lime juice, oil, cilantro, and shallot in a small food processor and pulse until you reach a smooth but textural consistency. Transfer to a bowl and stir in the radishes. Season with a pinch of salt.

Notes

This recipe is intended for a thin piece of meat with a long grain line. If using venison, you can use the tender top (or inside) round, a thick rectangular roast found on the inward-facing side of the hindquarter, just above the shank. It has a long grainline that can be cut crosswise through the middle and pounded out thin with a meat mallet to get two wide pieces of meat very similar to a flank steak. Need a visual reference? Check out my Youtube Video for “Faking a Flank” with venison.