Dinner: Seared Steak With Cipolline Onions And Radicchio

Recipe by Nick Curtola The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

Ingredients

1 1/2 pounds bavette (or flap) steak, cut into 4 pieces, or one 2 –2 1/4-inch-thick boneless sirloin (about 2 pounds)
1 pound cipolline onions
1 tablespoon plus 2 teaspoons olive oil; plus more for drizzling
Kosher salt
3 tablespoons unsalted butter
2 cups torn radicchio (such as Castelfranco, Chioggia, and/or Treviso)
2 teaspoons red wine vinegar

Instructions

Preheat oven to 350 °F. Let steaks sit at room temperature 1 hour (this will help them cook more quickly and evenly).
Meanwhile, toss onions on a rimmed baking sheet with 1 Tbsp. oil; season with salt. Roast, turning halfway through, until deeply caramelized and tender, 25 –30 minutes. Keep warm.
Heat a cast-iron or ovenproof skillet over medium-high. Rub steaks with 2 tsp. oil (you want just enough to coat them); season with salt. Cook steaks 25 –30 seconds. Turn and cook another 25 –30 seconds. Continue process of cooking and turning steaks until both sides are deeply browned and an instant-read thermometer inserted into the thickest part registers 130 °F, 8 –10 minutes.
Add butter to skillet and cook, tilting pan and spooning melted butter over meat, until steaks look glossy on top. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
While steaks are resting, toss radicchio and vinegar in a large bowl to combine. Drizzle with oil and season with salt; toss to coat.
Serve steak with onions and radicchio.

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