Keto steak with anchovy lemon butter over sautéed cabbage and golden radishes

Instructions

1. 1

   Take the steaks out of the refrigerator 15 minutes before cooking. Pat them dry and season both sides with salt and black pepper.

2. 2

   In a small bowl, mix the unsalted butter with the chopped anchovies, 2 minced garlic cloves, lemon zest, lemon juice, and fresh parsley until a compound butter forms. Set aside.

3. 3

   Preheat the oven to 220 °C / 425 °F.

4. 4

   Place the radishes on a baking tray or oven-safe skillet, toss them with 15 ml (1 tbsp) olive oil and a pinch of salt, and roast for 18 to 20 minutes at 220 °C / 425 °F until golden and tender.

5. 5

   While the radishes roast, heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the steaks for 2 to 4 minutes per side, depending on thickness.

6. 6

   To finish cooking, transfer the skillet to the oven or place the steaks on a hot tray and roast at 220 °C / 425 °F for 4 to 6 minutes for medium, or until desired doneness. Remove the steaks and let them rest for 5 minutes.

7. 7

   In another large skillet, melt 1 tablespoon of the anchovy lemon butter over medium heat. Add the sliced garlic clove and cook for 30 seconds.

8. 8

   Add the sliced green cabbage and red pepper flakes. Sauté for 5 to 7 minutes, stirring often, until the cabbage softens but still keeps some texture.

9. 9

   Stir the apple cider vinegar into the cabbage, mix well, and cook 1 minute more. Adjust salt if needed.

10. 10

    Serve a bed of sautéed cabbage on each plate, add the golden radishes, and place a steak on top. Finish each serving with a spoonful of the anchovy lemon butter so it melts over the hot meat.