Sirloin Steak with Radish Relish Recipe

In a large, shallow baking dish, combine the soy sauce, vinegar and sesame oil. Add the steak, then turn to coat.

Let stand at room temperature for 2 hours or refrigerate for up to 4 hours; turn often.

In a small skillet, toast the cayenne pepper over moderate heat for about 10 seconds, until fragrant.

Scrape the cayenne into a small bowl and add the vegetable oil and a pinch of salt

Let stand at room temperature for at least 2 hours.

In a bowl, combine the diced radishes, zucchini and fresh cayenne chile.

Cover and refrigerate for up to 4 hours.

Preheat the oven to 400 degrees F.

In a large ovenproof skillet, heat the olive oil until almost smoking. Remove the steak from the marinade, season with salt and sear over moderately high heat for about 4 minutes, until deeply browned on the bottom.

Turn the steak over and roast in the oven for about 10 minutes, or until an instant-read thermometer inserted in the center of the meat registers 120 degrees F.

Transfer the steak to a carving board and let rest for 10 minutes.

Slice the steak against the grain ¼-inch thick and arrange on 4 plates. Garnish with the radish relish, drizzle with the cayenne oil.

Serve and enjoy!