1. Center a rack in oven and heat to 425 degrees. Pat steak dry with paper towels and season all over with salt and pepper. Heat oil in a medium oven-safe skillet over medium-high heat until just smoking. Add steak and cook, flipping once, until both sides are browned, 2 to 3 minutes per side. Using tongs, stand steak upright to sear edges, about 1 minute per side; transfer to a plate.

2. Melt butter in now-empty skillet over medium heat. Add radishes and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown all over, 6 to 8 minutes. Place steak on top of radishes and transfer skillet to oven. Cook until radishes are tender and steak registers 120 degrees for medium-rare, 8 to 10 minutes. Transfer steak to a cutting board and let rest 5 minutes.

3. Meanwhile, stir garlic and lemon zest and juice into radishes and season with salt and pepper to taste. Slice steak against the grain, then divide steak and radishes between two plates. Sprinkle with parsley and sea salt (if using) before serving.

Source: Hannaford fresh Magazine, March - April 2020