Pan Seared Steak with Radicchio and Roasted Cipollines

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Pan Seared Steak with Riddichio and Roasted Chipolinis BigOven - Save recipe or add to grocery list Yum
  1. Preheat your oven to 350 degrees F.
  2. Let the steaks sit at room temperature for 1 hour.
  3. Lightly toss the cipolline onions in a bowl with olive oil and salt, Place on a foil covered baking sheet and roast in the oven until softened, 25-30 minutes.
  4. Heat a cast-iron or an oven proof skillet (no plastic handle), over medium-high heat. Rub the steaks with olive oil and season with salt and cracked pepper on both sides.
  5. Cook the steaks for 25-30 seconds, Turn and cook on the other side for 25-30 seconds. Continue the process of cooking and turning steaks until both sides are deeply browned and an instant read thermometer inserted into the thickest part registers 130 degrees F, about 8-10 minutes.
  6. Add butter to skillet and cook, tilting the pan and spooning melted butter over the meat, until the steak looks glossy on top.
  7. Move the steaks to a cutting board and let it stand for 10 minutes before slicing against the grain.
  8. While the steaks are resting, toss radicchio and vinegar in a large bowl to combine. Drizzle with oil and season with salt; toss to coat. Serve all together.
Recipe Notes

The original recipe calls for Bavette cut which is a well marbled piece of steak from the end of the sirloin, which was prized for its flavor. It is most commonly known as a "flap steak" by butchers. If you cannot find this cut you can go with sirloin (like i did), hanger, or flank steak. 

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