Grilled Beef with Radish

Instructions

1. 1

   Combine soy sauce, rice vinegar, sesame oil, honey, minced ginger, and minced garlic in a small bowl to create the glaze. Set aside.

   Tip: Make this glaze while your grill preheats for better time management.

2. 2

   Preheat grill to high heat (around 450°F). Pat beef steaks dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry beef ensures better browning and crust development on the grill.

3. 3

   Brush radish halves lightly with vegetable oil and season with a pinch of salt and pepper. Set aside.

   Tip: Oil prevents radishes from sticking and helps them char evenly.

4. 4

   Place steaks on the hot grill and cook for 4-5 minutes on the first side without moving them. Flip and cook another 4-5 minutes for medium-rare doneness.

   Tip: Let steaks develop a crust by resisting the urge to flip them multiple times.

5. 5

   During the last 2 minutes of beef cooking, place radish halves cut-side down on the grill and cook until caramelized and tender, about 3-4 minutes total.

   Tip: Radishes cook quickly, so keep a close eye to prevent burning.

6. 6

   Transfer cooked steaks and radishes to a serving platter. Brush the beef and radishes generously with the prepared glaze.

   Tip: Apply glaze while everything is hot so it adheres better and creates a shiny finish.

7. 7

   Rest steaks for 5 minutes before serving to allow juices to redistribute.

   Tip: Resting prevents all the flavorful juices from running out when you cut into the meat.

8. 8

   Garnish with toasted sesame seeds and chopped scallions before serving.

   Tip: Fresh scallions add a bright, crisp contrast to the rich, grilled flavors.