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1
Heat a large skillet over medium-high heat.
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2
Season the steaks with salt and pepper.
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3
When the pan is hot, add 1 tablespoon butter, swirling the pan to coat.
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4
Add the steaks, sprinkle them with a pinch of sugar, and sear until golden brown on the bottom, about 4 minutes.
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5
Flip and cook until golden on the other side, 2 more minutes.
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6
Transfer to a cutting board and tent with foil.
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7
Reduce the heat to medium and add 1 tablespoon butter to the skillet.
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8
Add the garlic and cook 20 seconds.
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9
Add the radicchio in batches, tossing until wilted.
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10
Sprinkle with 1 to 2 teaspoons sugar and 1/2 teaspoon salt.
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11
Add the sun-dried tomatoes and vinegar and cook until the vinegar evaporates slightly, about 1 minute.
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12
Add the broth and cook until the radicchio is tender, about 2 minutes.
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13
Stir in the basil.
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14
Transfer the radicchio to plates using tongs.
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15
Continue cooking the sauce until it thickens slightly, 1 to 2 minutes.
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16
Stir in the remaining 1 tablespoon butter.
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17
Thinly slice the steak and add to the plates.
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18
Drizzle with the sauce and top with more sun-dried tomatoes and basil.
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19
Per serving: Calories 394; Fat 23 g (Saturated 11 g); Cholesterol 126 mg; Sodium 476 mg; Carbohydrate 8 g; Fiber 1 g; Protein 37 g
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20
Photograph by Antonis Achilleos
