Balsamic Steak With Radicchio
- 4 6 -ounce beef eye round steaks
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1 to 2 teaspoons sugar, plus a pinch
- 1 clove garlic, sliced
- 2 heads radicchio, torn into pieces
- 1/3 cup sun-dried tomatoes, thinly sliced, plus more for topping
- 1/4 cup balsamic vinegar (preferably aged)
- 1/2 cup low-sodium chicken broth
- 1/2 cup fresh basil leaves, sliced, plus leaves for topping
Heat a large skillet over medium-high heat. Season the steaks with salt and pepper. When the pan is hot, add 1 tablespoon butter, swirling the pan to coat. Add the steaks, sprinkle them with a pinch of sugar, and sear until golden brown on the bottom, about 4 minutes. Flip and cook until golden on the other side, 2 more minutes. Transfer to a cutting board and tent with foil.
Reduce the heat to medium and add 1 tablespoon butter to the skillet. Add the garlic and cook 20 seconds. Add the radicchio in batches, tossing until wilted. Sprinkle with 1 to 2 teaspoons sugar and 1/2 teaspoon salt. Add the sun-dried tomatoes and vinegar and cook until the vinegar evaporates slightly, about 1 minute. Add the broth and cook until the radicchio is tender, about 2 minutes. Stir in the basil. Transfer the radicchio to plates using tongs. Continue cooking the sauce until it thickens slightly, 1 to 2 minutes. Stir in the remaining 1 tablespoon butter.
Thinly slice the steak and add to the plates. Drizzle with the sauce and top with more sun-dried tomatoes and basil.
Per serving: Calories 394; Fat 23 g (Saturated 11 g); Cholesterol 126 mg; Sodium 476 mg; Carbohydrate 8 g; Fiber 1 g; Protein 37 g
Photograph by Antonis Achilleos
More Recipes and Ideas:
Philly Cheese Steak with Maui Onion and Cheese Whiz, Roasted Vegetable-Steak Salad, Main Challenge: Skirt Steak Tostada with Black Beans and Mango Salsa, Beef Bourguignon Recipes, Garlic Chicken Recipes, Beef Wellington Recipes, Easy Dinner, Easy Baking, Baked Chicken Recipes
Thank you! your flag was submitted.