Balsamic-Marinated Steak With Charred Radicchio

balsamic-steak-radicchio John Kernick


  • 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.

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

Nutritional Information

Calories per serving: 235
Fat per serving: 7g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 18g
Carbohydrate per serving: 25g
Fiber per serving: 3g
Cholesterol per serving: 40mg
Iron per serving: 2mg
Sodium per serving: 158mg
Calcium per serving: 35mg