Seared Steak with Cipolline Onions and Radicchio

Ingredients

1½ pounds bavette (or flap) steak, cut into 4 pieces, or one 2–2¼-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

Preparation

Preheat oven to 350°F. Let steaks sit at room temperature 1 hour (this will help them cook more quickly and evenly).

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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.

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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.

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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.

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While steaks are resting, toss radicchio and vinegar in a large bowl to combine. Drizzle with oil and season with salt; toss to coat.

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Serve steak with onions and radicchio.

Recipe by Nick Curtola