Tuscan-style steak with radicchio

Ingredients

  • 1 ribeye steak
  • 1 radicchio, quartered
  • Arugula
  • Parmigiano Reggiano
  • Pine nuts
  • Lemon
  • Balsamic vinegar
  • Olive oil

Method

  1. Around noon, salt the steak and place on cooling rack in fridge, to allow steak surface to dry out
  2. Heat grill to the highest it will go (ours gets to about 650F).  I grill using the fast-flip method as described in Serious Eats; but feel free to use your favourite grilling method.  For this recipe we prefer medium rare, about 125F internal temperature
  3. Remove steak from grill and let sit for 5 minutes
  4. Quarter radicchio along the main stem, so that the quarters don't fall apart.  Drizzle with olive oil.  Place on grill for 2 minutes per cut side, 4 minutes in total
  5. Slice steak and plate on arugula.  Top with shaved Parmigiano (we use a potato peeler), pine nuts, squeezed lemon juice and olive oil
  6. Plate grilled radicchio and drizzle with balsamic vinegar


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