Seared Steak With Cipolline Onions And Radicchio
A perfectly seared steak served with sweet roasted cipolline onions and a bright, bitter radicchio salad. This restaurant-quality dish combines tender meat with caramelized onions and fresh Italian chicory.
Ingredients
- •1½ pounds bavette steak
- •1 pound cipolline onions
- •1 tablespoon olive oil
- •to taste Kosher salt
- •3 tablespoons unsalted butter
- •2 cups radicchio
- •2 teaspoons red wine vinegar
Cooking Instructions
- 1.
Preheat oven to 350°F. Let steaks sit at room temperature 1 hour (this will help them cook more quickly and evenly).
60 min
- 2.
Meanwhile, toss onions on a rimmed baking sheet with 1 Tbsp. oil; season with salt. Roast, turning halfway through, until deeply caramelized and tender, 25-30 minutes. Keep warm.
30 min
- 3.
Heat a cast-iron or ovenproof skillet over medium-high. Rub steaks with 2 tsp. oil (you want just enough to coat them); season with salt. Cook steaks 25-30 seconds. Turn and cook another 25-30 seconds. Continue process of cooking and turning steaks until both sides are deeply browned and an instant-read thermometer inserted into the thickest part registers 130°F, 8-10 minutes.
10 min
- 4.
Add butter to skillet and cook, tilting pan and spooning melted butter over meat, until steaks look glossy on top. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
10 min
- 5.
While steaks are resting, toss radicchio and vinegar in a large bowl to combine. Drizzle with oil and season with salt; toss to coat.
5 min
- 6.
Serve steak with onions and radicchio.
2 min
