准备

• Marinate the steak：修剪表面上的任何大脂肪。如有必要，将牛排横向切成8至10英寸长的片段。在9×13英寸的烤盘（或类似）中，搅拌1/2杯油，柠檬汁，芥末酱，柠檬皮，蜂蜜，胡椒粉，大蒜，1-1/2茶匙。盐和1/4茶匙。胡椒。将牛排放在盘子里，然后用腌料涂上涂层。用塑料覆盖并冷藏至少2小时，但最好过夜。

  Make the pickle: In a medium saucepan, stir together the oil, cider vinegar, honey, sherry vinegar, coriander, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer over medium-high heat. Add the radishes, carrot, onion, and jalapeño and toss gently to coat. Reduce the heat to medium low and cook, stirring occasionally, until the onions are wilted and the radishes are no longer crunchy but are still firm, 4 to 5 minutes. Give it one final stir and remove from the heat. Set aside, uncovered, while you cook the steak.

  Cook the steak: Remove the steak from the marinade and pat dry with paper towels. Season on both sides with 1/2 tsp. salt and a few grinds of pepper. Heat 1 Tbs. of the remaining oil in a large skillet over medium-high heat. Add half of the steak to the hot skillet in a single layer and cook, flipping once, until deeply browned on both sides and cooked to your liking—medium rare will take 5 to 7 minutes total. Transfer the steak to a carving board and set aside. Wipe out the skillet with a paper towel, heat the remaining 1 Tbs. oil, and cook the remaining steak as above.

  Let the steaks rest for at least 5 minutes; then slice thinly across the grain and transfer to a large platter. Pour any accumulated juices over the steaks, top with the warm radish pickle, and serve.

Make Ahead Tips

牛排可以腌制，腌制的泡菜提前1天。冷藏两者，并在上菜前重新加热泡菜。