- 4
- 25 mins
Ingredients
- 4 6 oz. beef eye round steaks
- Kosher salt and freshly ground pepper
- 3 tbsp unsalted butter
- 1-2 tsp sugar, plus a pinch
- 1 clove garlic, sliced
- 2 heads radicchio, torn into pieces
- 1/3 c sun dried tomatoes, thinly sliced, plus more for topping
- 1/4 c balsamic vinegar
- 1/2 cup low sodium chicken broth
- 1/2 c fresh basil leaves, sliced, plus more for topping
Preparation
Step 1
Heat a large skillet over medium high heat. Season the steaks with salt and 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, and sear until golden brown on the bottom, about 4 mins. Flip and cook until golden on the other side, 2 more mins. Transfer to a cutting board and tent with foil.
Reduce the heat to medium and add 1 tbsp butter to the skillet. Add the garlic and cook 20 seconds. Add the radicchio in batches, tossing until wilted. Sprinkle with 1-2 tsps sugar and 1/2 tsp salt. Add the tomatoes and vinegar and cook until the vinegar evaporates slightly, about 1 min. Add the broth and cook until the radicchio is tender, about 2 mins. Stir in the basil. Transfer the radicchio to plates using tongs. Continue cooking the sauce until it thickens slightly, 1-2 mins. Stir in the remaining 1 tbsp butter.
Thinly slice the steak and add to the plates. Drizzle with the sauce and top with more tomatoes and basil.