INGREDIENTS:

• 1 tablespoon vegetable oil plus more for grill

• 1/2 cup (1 stick) unsalted butter, room temperature

• 1 tsp coarsely ground black pepper plus more

• 1/2 tsp kosher salt plus more

• 1 1/2 pounds hanger, flank, or skirt steak

• 1 bunch radishes with greens, halved

• Flaky sea salt

• Lemon wedges (for serving)

PREPARATION:

1. Prepare grill for medium-high heat; lightly oil grill grate. Mix butter, 1 teaspoon pepper, and 1/2 teaspoons kosher salt in a small bowl; set aside.

2. Season steak with kosher salt and pepper. Grill, turning occasionally, 7–10 minutes for medium-rare. Let rest 5 minutes, then top with pepper butter.

3. Meanwhile, combine radishes and remaining 1 tablespoon oil in a medium bowl; season with kosher salt and pepper and toss to coat. Grill radishes until crisp-tender, about 2 minutes per side.

4. Season steak with sea salt, slice, and serve with radishes and lemon wedges.

5. Serve with a sprinkling of fresh thyme (Or chives work well too!)