One of my favorite things about cooking is expanding your pallet and finding new ingredients you LOVE. And also listening to 90’s pop radio and dancing. And also when your husband comes in and wonders what in God’s name you’re doing pop, lock, and dropping it while making broccoli.

My favorite new ingredient that I want to include in EVERY dish is radishes. They are especially delicious when they are pickled and add such great texture. They’re a staple in my tacos, which we established on my last post that I make far too often. This week, I took a spin on one of my favorite chefs, Sunny Anderson, recipes of cumin steak and cucumber salad.

My husband is the manager of the meat department in our local grocery store and also cuts beef day in and day out. The PRO to this is I can decide I want to make steak for dinner and shoot him a text to bring home ribeyes, and voila. Ribeyes delivered.

Last night I made this delicious steak recipe, a sweet maple carrot dish, and this cucumber/radish salad. It was so good that I saved some of the cucumber salad and found a way to incorporate it into tonight’s dish. So surprise! You get a twofer.

Last nights dinner first. Also if you don’t know about Special Shit, or Bull Shit, or the Good Shit yet… you are missing out on all the shit. They are the best seasonings ever. They also make Dip Shit. You know… for dips. Get on board the Shit Train because it only stops in flavorville.

Ingredients for Steak:

2 ribeye steaks
1 tbsp. cumin
2 tbsp. Special Shit

Ingredients for Salad:

1 English cucumber
5 radishes
1 tbsp. apple cider vinegar
1 tsp minced garlic
Pinch of salt & pepper
Juice of 2 limes

Carrot Glaze:

1/2 cup maple syrup
2 tbsp. salted butter, melted
Zest of 1 lemon + juice
Pinch of salt
1/2 tsp red pepper flakes

Carrots:

4 large carrots
Pinch of salt & pepper

1. Combine Special Shit and Cumin in a bowl. Coat both sides of steak and let sit at room temp for 2 hours. 

 

2. Thinly slice cucumber, radishes, and mince garlic. In a bowl, combine salad ingredients and let sit while steak rests.

3. Combine carrot glaze ingredients and set aside.

4. After 2 hours, heat skillet on medium-high heat with a drizzle of olive oil. Add steaks to skillet and cook for 3 minutes on each side. Remove and let rest for 10 minutes.
5. Slice carrots into quarters lengthwise.

6. Add carrots to same skillet as steaks on medium-high heat.
7. Season with salt & pepper.
8. Cook and allow to brown on all sides.
9. Once cooked through, about 10 minutes, remove from skillet.
10. Serve steak topped with salad, and carrots topped with maple glaze.

PS – here is the Special Shit. Buy it. For Valentines Day. Or for my birthday (February 28th).

TONIGHT for dinner, I made burgers with broccoli and the leftover radish/cucumber salad. See below.

Ingredients:

2 lb ground turkey
2 tbsp. Special Shit (yes.)
1 cup leftover Cucumber salad
1 cup broccoli
2 Brioche buns
1 tbsp. butter

1. In a bowl, combine ground turkey and Special Shit. Use the pitchfork method to combine – google it. Never over-mix ground meat for burgers.
2. Pat into patties. Add to a medium heat skillet. Flip after 4-5 minutes.
3. Add cheese slice of choice – I used swiss because I had it on hand, but goat would have made a fantastic tangy flavor here.
4. Cut broccoli into small florets.
5. Prepare buns by first removing excess bread in the centers. I like to create a “hole” that makes room for more filling.
6. Butter buns and place in oven on a low broil. Remove once browned.
7. Remove burgers from skillet.
8. Add broccoli to skillet and season with salt and pepper.
9. Cook until slightly brown and tender.
10. Serve with burger on top of bun, add the leftover salad, and serve broccoli on side.

Don’t let your dogs eat it. No matter how cute they look. The salad was even more delicious on day 2 – highly recommend.

Enjoy!