Black Angus steaks with balsamic-glazed radishes and Brussels sprouts

• Trim the ends from the Brussels sprouts; cut the sprouts in half lengthwise. 

Bring a medium sauce pot of salted water to a boil. Add the Brussels sprouts and cook until crisp-tender, 1 to 2 minutes. Drain, rinse under cold water, and set aside.

While the water is heating and the Brussels sprouts are cooking, prepare the steaks. 

• Pat the steaks dry with a paper towel; season generously with salt, pepper, and as much paprika as you like.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for rib-eyes and New York strips and 8 to 12 minutes for filet mignons. 

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan.

While the steaks are cooking and resting, prepare the apple relish. 

• Core and cut the apple into ½-inch-thick slices.
• Zest and juice half the lemon; save the remaining half for another use. [Zest and juice 1 lemon; save the remaining lemon for another use]. 
• Strip the parsley leaves from the stems; coarsely chop the leaves. 

In a medium bowl, stir together the apple, lemon zest and juice, parsley, and 1 to 2 teaspoons oil; season to taste with salt and pepper. 

• Cut the radishes lengthwise into quarters.
• Peel and thinly slice enough onion to measure ¼ cup [½ cup]. 

In the same pan used for the steaks, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the Brussels sprouts and radishes, cut sides down, and cook without stirring until lightly browned, 4 to 5 minutes. Add the onion and cook, scraping up any browned bits from the bottom of the pan, until the onion starts to caramelize, 3 to 4 minutes. 

Add the balsamic vinegar, ¼ cup [½ cup] water, and 1 to 2 tablespoons butter (from your pantry) if desired and bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until the liquid has thickened to a glaze and the Brussels sprouts and radishes are tender, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the steaks and vegetables to individual plates, top the vegetables with the apple relish, and serve.