STRIP STEAK WITH LEMONY YOGURT ENJOY DAN:

STRIP STEAK WITH LEMONY YOGURT by CHEF DAN:

Serves 4

INGREDIENTS:

2 1-inch boneless New York strip steaks (about 10 Oz each)

2 tablespoons olive oil

Kosher salt to taste

2 tablespoons za’atar

3 tablespoon butter

4 spring rosemary

2 garlic cloves, smashed

6 cardamom pods

1-1/2-teaspoon finely grated lemon zest

1 teaspoon plus 1 tablespoon lemon juice

1-1/2-Greek yogurt

8 ounces’ radishes (and or daikon) some cut into wedges and some sliced

1 cup fresh cilantro, torn

Crushed red pepper flakes for serving

DIRECTIONS:

1.   Let sit at room temperature for 20-30 minutes.

2.   In a dry skillet over medium-high heat and when sizzling.

3.   Rub steaks with 2 tablespoons olive oil, kosher salt and za’atar.

4.   Cook turning several times until lightly charred, 6-8 minutes.

5.   Pour off excess oil from the skillet.

6.   Add butter and next 3 ingredients, cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes.

7.   Transfer steaks to a cutting board, and let rest 12 minutes.

8.   Meanwhile, mix lemon zest, 1 teaspoon lemon juice into yogurt in a bowl.

9.   Just before serving, toss radishes, cilantro, and 1 tablespoon lemon juice in a bowl.

10.                Season with kosher salt, drizzle with olive oil and toss again to coat.

11.                Swipe plates with seasoned yogurt and top with steak and radishes.

12.                Drizzle with pan drippings and sprinkle with red pepper flakes and salt.

ENJOY DAN:                                                   SHARING LIFE LOVE AND FOOD!!