Balsamic-Marinated Steak With Charred Radicchio
Balsamic-Marinated Steak With Charred Radicchio is a dairy free main course. One portion of this dish contains roughly 20g of protein, 7g of fat, and a total of 227 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have balsamic vinegar, skirt steak, torn radicchio, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is perfect for valentin day. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Marinate steak in 2 tablespoons vinegar and chopped garlic 15 minutes at room temperature. In a separate bowl, combine onion and 1 tablespoon vinegar.
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.
Add onion to wok, and cook 3 minutes or until slightly softened.
Transfer to plate with a slotted spoon; cover.
Add tomatoes to wok; cook 2 minutes.
Add reserved marinade; bring to a boil.
Add radicchio and remaining 1 tablespoon vinegar; remove from heat.
Rub toasts with cut sides of remaining garlic clove until fragrant. Top each with steak and vegetables.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Flora Springs Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
Flora Springs Napa Valley Merlot
Bursting with big black cherry, juniper berry and black licorice flavors, easing into notes of cardamom, cinnamon, and gentle vanilla creme. There's an intriguing granite minerality to the wine along with a toasty, sweet oak profile in the finish. This is a wonderful stand-alone wine, but can be paired with a variety of dishes. It's forceful personality make it a good match for almost anything a Cabernet would be paired with, a favorite steak dish for instance, yet the wine's tannin structure is soft enough to pair with eggplant parmesan or your favorite chicken dish.