Food Recipes Skillet Steak and Radishes with Anchovy-Tarragon Butter Be the first to rate & review! This easy one-pan steak recipe is low effort and high reward. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on May 17, 2024 Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen Prep Time: 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts You might feel like you’re frolicking around France while eating this gem of a weeknight recipe. While you might not be there in person, the tender radishes, perfectly seared steak, and tarragon-laced butter will mentally transport you there. All you need is a skillet and a short list of ingredients to pull off this skillet steak recipe that makes for a satisfying and exceptionally pretty dinner, to boot. Hanger steak is well-marbled, quick-cooking, and delightfully rich, sauteéd radishes and a herby, punchy compound butter elevate the dish to make it feel extra special. Try different herbs in the compound butter if tarragon is not to your liking. Chives, thyme, rosemary, or dill would are great options. For extra zing, add a garlic clove grated on a Microplane to the butter before mixing. Ingredients 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) Directions 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. Make-Ahead: The anchovy-tarragon butter can be made up to 2 weeks ahead and refrigerated wrapped tightly in plastic wrap. Cut off slices as needed. Rate It Print Nutrition Facts (per serving) 513 Calories 35g Fat 6g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 513 % Daily Value * Total Fat 35g 44% Saturated Fat 13g 67% Cholesterol 163mg 54% Sodium 833mg 36% Total Carbohydrate 6g 2% Dietary Fiber 3g 9% Total Sugars 3g Protein 46g 92% Vitamin C 20mg 23% Calcium 61mg 5% Iron 4mg 23% Potassium 782mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.