Heat the oven to 350ºF.
On a sheet pan, spread the almonds in an even layer and roast in the oven, stirring once, until lightly toasted, 10 to 12 minutes. Transfer the nuts to a plate to cool. While the nuts roast, prepare the vegetables.

• Rinse the onions, trim the root ends and cut in half lengthwise.
• Rinse the broccoli rabe and pat dry; then cut into 2-inch long pieces (or leave whole, if using a grill pan).
• Trim the root ends from the radishes and finely chop.
• Finely chop the basil leaves. Discard the stems.
• Zest and juice the lemon.

In a mixing bowl, toss the onions and the broccoli with 1 tablespoon oil and season with salt and pepper.In a pan (or on a grill, if using) over medium-high heat, cook the onions and broccoli, turning once, until slightly charred and tender, 2 to 3 minutes on each side. Transfer to a plate.

• Season the steak with salt and pepper.

In a pan (or on a grill, if using) over medium-high heat, cook the steaks until well browned but still pink in the center, 3 to 4 minutes on each side, for medium rare. While the steaks cook, make your vinaigrette and radish butter.

In a bowl, combine the basil, 1 tablespoon of the lemon juice, 1 tablespoon oil and season with salt.
In a bowl, mash the butter with a fork; combine with the radish, lemon zest, sumac and season with salt. (Alternatively, substitute 1 tablespoon oil for the butter.)

Toss the onions, broccoli and almonds with as much of the vinaigrette as you like. Transfer the steaks and vegetables to individual plates. Garnish with the radish butter and serve.