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Balsamic-Marinated Steak With Charred Radicchio

John Kernick
Yield Makes 4 servings (serving size: 1 toast, 3 ounces meat, and 3/4 cup vegetables)
Prep: 15 minutes; Cook: 7 minutes; Stand: 15 minutes.

Ingredients

  • 10 ounce skirt steak, cut crosswise into 1/2-inch-thick slices
  • 4 tablespoons balsamic vinegar, divided
  • 3 large garlic cloves (2 cloves finely chopped and 1 halved)
  • 1 large red onion, cut into 10 wedges
  • 1/2 teaspoon peanut oil
  • 1 pint (10 ounces) grape or cherry tomatoes, halved
  • 1 cup torn radicchio (2 ounces)
  • 4 slices whole-grain bread, toasted
  • Fresh rosemary sprigs, for garnish

Nutrition Information

  • calories 235
  • fat 7 g
  • satfat 2 g
  • monofat 3 g
  • polyfat 0.0 g
  • protein 18 g
  • carbohydrate 25 g
  • fiber 3 g
  • cholesterol 40 mg
  • iron 2 mg
  • sodium 158 mg
  • calcium 35 mg

How to Make It

  1. Marinate steak in 2 tablespoons vinegar and chopped garlic 15 minutes at room temperature. In a separate bowl, combine onion and 1 tablespoon vinegar.

  2. Heat wok or large skillet over medium-high heat; add oil. Remove steak from marinade, reserving marinade, and cook steak 2 minutes. Transfer with tongs to plate; cover.

  3. Add onion to wok, and cook 3 minutes or until slightly softened. Transfer to plate with a slotted spoon; cover.

  4. Add tomatoes to wok; cook 2 minutes. Add reserved marinade; bring to a boil. Add radicchio and remaining 1 tablespoon vinegar; remove from heat.

  5. Rub toasts with cut sides of remaining garlic clove until fragrant. Top each with steak and vegetables. Garnish with rosemary.