Balsamic-Marinated Steak With Charred Radicchio

balsamic-steak-radicchio Recipe
John Kernick
Prep: 15 minutes; Cook: 7 minutes; Stand: 15 minutes.


Makes 4 servings (serving size: 1 toast, 3 ounces meat, and 3/4 cup vegetables)

Nutritional 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


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


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.

Lori Powell,


September 2009
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