Radishes provide a refreshing crunch and visual balance to sliced steak. Watermelon radishes are my favorite for this, but consider subbing in mild white daikon. If you have a mandoline, you can cut paper-thin radish slices.
Makes 4 to 6 servings
1/2 cup peanut oil
1/2 cup soy sauce
2 tablespoons mild vinegar
1 teaspoon dried thyme
2 to 2 1/2 pounds London broil
1 bunch radishes, thinly sliced
In a large bowl or plastic bag, mix together peanut oil, soy sauce, vinegar and thyme. Allow meat to marinate in the mixture for several hours or overnight.
Preheat grill or grill pan to medium-hot. Remove the meat from the marinade. Grill 10 minutes on each side for medium rare, or until desired degree of doneness.
Transfer steak to a carving board and let stand for 5 minutes. Cut across the grain into thin strips. Arrange on plates atop a bed of thinly sliced radishes and serve.
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