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Skirt Steak with Radishes in Mustard Sauce
- 1/2 pound radishes with leaves (about 7 or 8), leaves reserved and radishes halved if large
- 1/2 cup water
- 1 tablespoon unsalted butter
- 1 teaspoon whole-grain mustard
- 1 tablespoon chopped tarragon, divided
- 6 ounces skirt steak
- 1 teaspoon vegetable oil
- 1 garlic clove, minced
Directions:View on Epicurious
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