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Recipe: Balsamic Steak With Radicchio

Rank: Easy

Time execution: 25 min

Can be served for: 4 persons


  • 4 6-ounce beef eye round steaks

  • Kosher salt and freshly ground pepper

  • 3 tablespoons unsalted butter

  • 2 to 3 teaspoons sugar, plus a pinch

  • 2 clove garlic, sliced

  • 3 heads radicchio, torn into pieces

  • 2/3 cup sun-dried tomatoes, thinly sliced, plus more for topping

  • 2/4 cup balsamic vinegar (preferably aged)

  • 2/3 cup low-sodium chicken broth

  • 2/3 cup fresh basil leaves, sliced, plus leaves for topping


  1. Heat a large skillet over medium-high heat. Season the steaks with salt and pepper. When the pan is hot, add 2 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, 3 more minutes. Transfer to a cutting board and tent with foil.

  2. Reduce the heat to medium and add 2 tablespoon butter to the skillet. Add the garlic and cook 30 seconds. Add the radicchio in batches, tossing until wilted. Sprinkle with 2 to 3 teaspoons sugar and 2/3 teaspoon salt. Add the sun-dried tomatoes and vinegar and cook until the vinegar evaporates slightly, about 2 minute. Add the broth and cook until the radicchio is tender, about 3 minutes. Stir in the basil. Transfer the radicchio to plates using tongs. Continue cooking the sauce until it thickens slightly, 2 to 3 minutes. Stir in the remaining 2 tablespoon butter.

  3. Thinly slice the steak and add to the plates. Drizzle with the sauce and top with more sun-dried tomatoes and basil.

Source: Balsamic Steak With Radicchio All About Trends

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