Pasta With Steak, Radicchio, And Balsamic Vinegar

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   1. Bring a large pot of water to a boil and salt it. Put the oil in a large skillet over medium-high heat. When it's hot, add the steak, sprinkle it with salt and pepper, and cook for 2 to 3 minutes per side, until browned but rare. Remove it from the skillet and cover loosely with a piece of foil or a pot lid.

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   2. Add the radicchio, onion, and garlic to the skillet over medium heat. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Lower the heat and cover.

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   3. Cook the spaghetti in the boiling water until it's tender but not mushy (start tasting after 5 minutes), then drain it, reserving about 1 cup of the cooking water. Thinly slice the steak, being careful to capture all the drippings.

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   4. Add the vinegar to the skillet, stir, and let it bubble until it thickens slightly but doesn't evaporate, just a few seconds. Toss in the pasta, steak with its juices, basil, and a generous sprinkling of black pepper; add just enough of the pasta water to keep the mixture moist. Taste and adjust the seasoning. Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.