I've made this before & it is worth repeating. It is very tasty & a quick work night meal! Plus, how often do you get to have radicchio as a side? The cashier at the grocery store did not even know what it is! Please try to teach your children to try new produce & veg & to be able to identify them. It's a great learning experience & nutritious.
Balsamic Steak With Radicchio
slightly adapted from Food Network Magazine
- 4, 6-ounce beef eye round steaks
- Kosher salt and freshly ground pepper
- 3 TBSp unsalted butter
- 1 to 2 tsp sugar, plus a pinch
- 1 clove garlic, sliced
- 2 heads radicchio, torn into pieces
- 1/4 c balsamic vinegar (preferably aged)
- 1/2 c low-sodium chicken broth
- 1/2 c fresh basil leaves, sliced, plus leaves for topping
Heat a large skillet over medium-high heat. Season the steaks with salt & pepper. When the pan is hot, add 1 TBSp butter, swirling the pan to coat. Add the steaks, sprinkle them with a pinch of sugar, & sear until golden brown on the bottom, about 4 minutes. Flip & cook until golden on the other side, 2 more minutes. Transfer to a cutting board & tent with foil.
Reduce the heat to medium and add 1 TBSp butter to the skillet. Add the garlic & cook 20 seconds. Add the radicchio in batches, tossing until wilted. Sprinkle with 1 to 2 tsp sugar and 1/2 tsp salt. Add the sun-dried tomatoes & vinegar & cook until the vinegar evaporates slightly, about 1 minute. Add the broth & 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 TBSp butter.
Thinly slice the steak & add to the plates. Drizzle with the sauce & top with basil.