Serves 2
45 min
Italian Steak with Grilled Radicchio Salad
Recipe GLPRc074a5ab88017e
A vibrant Mediterranean main course featuring a herb-marinated skirt steak paired with charred radicchio. The steak is finished with a reserved herb and oil drizzle, while the radicchio is dressed with a creamy herb vinaigrette. Cooked to a safe medium-well doneness, this restaurant-quality dish celebrates Italian flavors and comes together in under an hour.
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Ingredients
1/4 bunch flat-leaf Italian parsley, divided and finely chopped
1/4 bunch fresh oregano, divided and finely chopped
1/4 bunch fresh basil, finely chopped
2 sprigs fresh rosemary, finely chopped
5 sprigs fresh thyme, finely chopped
1 clove garlic, minced, divided
5 tablespoons olive oil, divided
Kosher salt and black pepper to taste
10 ounces skirt steak, rinsed and patted dry
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
14 ounces fresh radicchio
Directions
In a medium bowl, combine half of the chopped parsley, half of the oregano, all of the rosemary, thyme, half of the minced garlic, and 2 tablespoons of olive oil. Season generously with kosher salt and black pepper. Mix well to create a paste-like marinade.
Place the skirt steak on a plate or in a shallow dish. Coat half of the herb marinade over both sides of the steak, reserving the remaining half. Allow the steak to rest at room temperature for at least 10 minutes to absorb the flavors.
In a separate medium bowl, whisk together the remaining parsley, remaining oregano, remaining minced garlic, mayonnaise, white wine vinegar, and 2 tablespoons of olive oil until smooth and well combined. Taste and adjust seasoning with salt and pepper. Set this dressing aside.
Rinse the radicchio head and pat it dry completely. Cut it in half lengthwise, keeping the root end intact to hold the leaves together. Then cut each half into thirds, creating wedge-shaped pieces.
Heat a grill pan or cast-iron skillet over medium heat. Add 1 tablespoon of olive oil to the pan and allow it to become shimmering.
Carefully place the radicchio wedges in the hot pan and cook for approximately 4 minutes, stirring gently once halfway through, until the radicchio is charred on the edges and wilted. Transfer to a plate.
Return the grill pan to medium heat. Place the marinated skirt steak in the pan and cook for 4 to 5 minutes on the first side until a brown crust forms. Flip the steak and cook the second side for an additional 4 to 5 minutes. Check internal temperature with a meat thermometer: steak should reach a safe minimum internal temperature of 145°F for a medium-well doneness to ensure food safety.
Transfer the cooked steak to a clean cutting board and allow it to rest for approximately 5 minutes. This resting period allows the juices to redistribute throughout the meat.
Slice the rested steak against the grain into thin strips, about 1/4 inch thick.
Divide the sliced steak and grilled radicchio wedges evenly between two serving plates.
Drizzle the herb and mayonnaise dressing over the radicchio, and spoon the reserved herb marinade over the steak slices. Serve immediately while warm.
