Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 3 2021
Balsamic Steak With Radicchio
Image From foodnetwork.com
1 two pound tri tip
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1 to 2 teaspoons sugar, plus a pinch
1 clove garlic, sliced
2 heads radicchio, torn into pieces
1/3 cup sun-dried tomatoes, thinly sliced, plus more for topping
1/4 cup balsamic vinegar (preferably aged)
1/2 cup low-sodium beef broth
1/2 cup fresh basil leaves, sliced, plus leaves for topping
Heat a large skillet over medium-high heat. Season the tri tip with salt and pepper. Sear over high heat on both sides, then move to indirect heat, and cook until the steak hits 135 degrees. Remove from the heat, and let rest for 10 minutes.
Preheat a skillet 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.
Thinly slice the steak and add to the plates. Drizzle with the sauce and top with more sun-dried tomatoes and basil.
Serve with grilled asparagus, mushrooms, or other veggies.