4 6-oz beef rib eye round steaks
Salt and ground pepper to taste
3 tbsp unsalted butter
2 tsp sugar
1 clove garlic, sliced
2 heads radicchio, torn into pieces
1/3 cup sundried tomatoes, thinly sliced
1/4 cup aged balsamic vinegar
1/2 cup low-sodium chicken broth
1/2 cup fresh basil leaves (or 1/4 cup dried basil leaves)
Heat a large skillet over medium-high heat. Season the steaks with salt and pepper. Add 1tbsp butter to the hot skillet and swirl the pan to coat with melted butter. Add the steaks, sprinkle with a pinch of sugar, and sear for 4 minutes or until golden brown on the bottom. Flip and cook for 3 minutes or until just golden brown on the other side. Transfer to a cutting board and tent with foil.
Reduce heat to medium and add 1 tbsp butter. Add garlic and cook until fragrant. Add the radicchio in batches, tossing until wilted. Sprinkle with 2 tsp sugar and ½ tsp salt.
Add sundried tomatoes and balsamic vinegar and cook for one minute or until the vinegar evaporates slightly. Add chicken broth and cook for 2 minutes or until radicchio is tender. Stir in the basil leaves.
Transfer the radicchio to plates using tongs. Continue cooking the sauce until it thickens slightly (1 to 2 minutes), and stir in the remaining 1 tbsp butter.
Thinly slice the steaks and add to the plates. Drizzle with the sauce and top with more sundried tomatoes and basil.
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