Recipe: Chopped Steaks With Grilled Radicchio
1 clove garlic, minced
1 teaspoon grainy mustard
2 tablespoons balsamic vinegar
Sea salt and pepper
4 to 5 tablespoons olive oil
1 tablespoon vegetable oil
2 chopped steaks, at room temperature
1 to 2 heads of radicchio (depending on the size; I used 1), cut into fourths
About 2 ounces Roquefort, crumbled
Make the vinaigrette: Put the garlic, mustard and vinegar in a jam jar along with a pinch of sea salt and pepper, and give it a shake. After 5 to 10 minutes, add the olive oil and shake again. Taste.
Put the vegetable oil in a cast-iron skillet, making sure it’s evenly coated, and turn the heat to high. Salt and pepper the steaks, then add them to the skillet and cook 2 to 3 minutes each side, depending on how done you like them. Remove the steaks and cover with foil.
Wipe out the skillet with a paper towel and add a tiny bit of olive oil — just enough to moisten the bottom. Turn the heat to medium-high. Add the radicchio wedges and cook for about 30 seconds on each side.
Put the radicchio on two plates and top with the steaks. Drizzle with the vinaigrette and sprinkle with Roquefort.