Seared Bavette Steak With Caramelized Cipolline Onions And Radicchio In Red Wine Vinaigrette Recipes

CIPOLLINI ONIONS BRAISED IN RED WINE

Steps:

• In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.

SEARED BAVETTE STEAK WITH CARAMELIZED CIPOLLINE ONIONS AND RADICCHIO IN RED WINE VINAIGRETTE

Steps:

• Preheat oven to 350°F. Let steaks sit at room temperature 1 hour (this will help them cook more quickly and evenly).
• 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.
• 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.
• 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.
• While steaks are resting, toss radicchio and vinegar in a large bowl to combine. Drizzle with oil and season with salt; toss to coat.
• Serve steak with onions and radicchio.