4 - 6oz. round steaks
1 Tbsp. Roasted Walnut Oil
Kosher salt & freshly ground black pepper
1 Tbsp. Medium or Robust Extra Virgin Olive Oil
1 clove garlic, sliced
2 heads radicchio, torn into pieces
1/2 tsp. salt
1/3 c. sun-dried tomatoes, thinly sliced
1/3 c. Traditional Balsamic
1/2 c. low-sodium chicken broth
1/3 c. fresh basil, sliced
1 Tbsp. Mild Extra Virgin Olive Oil (optional)
Remove steaks from refrigerator. Brush each side with Roasted Walnut Oil and season with salt and pepper. Allow steaks to come to room temperature. Prepare grill. Cook steaks over medium-high grill 4 minutes on first side. Flip and grill additional 2 minutes. Transfer to cutting board and tent with foil. Heat large skillet to medium and add 1 Tbsp. Extra Virgin Olive Oil and swirl to coat. Add sliced garlic and cook 20 seconds. Add the radicchio and toss until wilted. Sprinkle with 1/2 tsp. salt. Add the sun-dried tomatoes and balsamic vinegar and cook 1 minute. Add broth and cook until radicchio is tender, about 2 minutes. Stir in the basil. Transfer the radicchio to plates. Continue cooking the sauce until it thickens slightly, 1 to 2 minutes. If desired, stir in 1 Tbsp. Extra Virgin Olive Oil to increase body of sauce. Thinly slice the steak and add to the plates. Drizzle with the sauce. If desired, garnish with additional basil and sun-dried tomatoes.
