Balsamic Marinated Steak Wcharred Radicchio Recipes

SEARED RADICCHIO WITH BALSAMIC AND PARMESAN

Steps:

• Cut each radicchio through the core into 4 even wedges. Heat a large skillet over medium-high heat and add the olive oil. Place the radicchio, cut-side down, in the skillet and season with salt and pepper. Sear the radicchio until the bottoms brown and wilt slightly, about 3 minutes. Turn the wedges over and sear the other sides, about 2 minutes more. Transfer the radicchio to a plate. Add the balsamic vinegar to the pan and boil until syrupy and reduced by about half, about 1 minute. Return the radicchio to the pan and toss to glaze with the balsamic syrup. Season with salt and pepper.
• Divide the radicchio among 4 plates. Using a vegetable peeler, shave large pieces of cheese over the top. Serve warm.

BALSAMIC STEAK WITH RADICCHIO

Steps:

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

ROASTED BALSAMIC RADICCHIO

Steps:

• Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
• Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
• Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

BALSAMIC MARINATED SKIRT STEAK

Steps:

• In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
• Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.

BALSAMIC MARINATED SKIRT STEAK

Steps:

• Combine balsamic vinegar, olive oil, rosemary, and garlic in dish, and stir to combine.
• Add skirt steak and coat well with marinade. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
• Preheat broiler or grill.
• Remove steak from marinade and transfer to a rimmed baking sheet.
• Season meat generously with salt and pepper on both sides.
• Place under broiler or on grill and cook about 3 minutes, turn over, and cook for 3 minutes more for medium rare.
• Transfer to a cutting board to rest for 5-10 minutes. Slice thinly across the grain, serve.

BALSAMIC AND GARLIC MARINATED STEAK

Steps:

• Mix all the ingredients except for the steak in a shallow glass dish or a food storage bag.
• Add steak, turning to coat.
• Cover the dish or seal the bag.
• Refrigerate at least 8 hours or overnight, turning occasionally.
• Remove steak from the marinade; reserve marinade.
• Grill over direct high heat for 5 minutes; turn steak and sear the other side.
• Move steak to a cooler part of the grill; cover and grill until desired doneness, turning and brushing with reserved marinade once or twice. (This is a good time to place packet potatoes or a vegetable packet over the hot side of the grill to go with your steak. Don't forget to turn them occasionally while your steak cooks).
• Discard any remaining marinade.
• To serve, cut beef into slices across the grain into slices.

THE BEST STEAK MARINADE

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

BALSAMIC VINEGAR STEAK MARINADE

Steps:

• Mix ingredients and pour over 4 steaks; I suggest New York strip, porterhouse, filet mignon, T-bone or any tender cut. Turn often to coat well.
• Marinade for 1/2 to 1 hour.
• Remove and pat dry.
• Discard garlic. Place steaks on a hot charcoal or gas grill and cook until rare to medium.

BALSAMIC-GRILLED RADICCHIO WITH SHAVED PECORINO

Steps:

• Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
• Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio on grill; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

SAUTEED RADICCHIO WITH HONEY AND BALSAMIC VINEGAR

Steps:

• Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.

BALSAMIC STEAK SALAD

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

BALSAMIC-MARINATED RADICCHIO WITH FRESH RICOTTA

Steps:

• Preheat broiler.
• Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
• Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.
• Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.
• Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07