Flank Steak with Burrata and Radishes | culture: the word on cheese

Ingredients

• Anchovy Breadcrumbs:
• 1 tablespoon unsalted butter
• 3 large anchovy fillets (drained and minced)
• 1 tablespoon coarsely chopped parsley
• ½ teaspoon lemon zest
• ½ teaspoon minced garlic
• ¾ cup breadcrumbs
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• Burrata Cream:
• 1 4- ounce ball burrata cheese (coarsely chopped)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon whole milk
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• Flank Steak:
• 1 12- ounce (1-inch-thick flank steak)
• 6 tablespoons unsalted butter (divided)
• 6 scallions (thinly sliced)
• 2 cups quartered radishes
• 1 teaspoon chopped fresh rosemary