• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B12, D
MineralsZinc, Copper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 6-ounce beef eye round steaks

  2. Kosher salt and freshly ground pepper

  3. 3 tablespoons unsalted butter

  4. 1 to 2 teaspoons sugar , plus a pinch

  5. 1 clove garlic , sliced

  6. 2 heads radicchio, torn into pieces

  7. 1/3 cup sun-dried tomatoes , thinly sliced, plus more for topping

  8. 1/4 cup balsamic vinegar (preferably aged)

  9. 1/2 cup low-sodium chicken broth

  10. 1/2 cup fresh basil leaves, sliced, plus leaves for topping

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. 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


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