Oct 3, 2011
An easy, economical and delicious way for the whole family to enjoy steak for dinner.
Serve this steak and you'll get guaranteed rave reviews. Substitute Parmesan cheese for the blue cheese and if desired, add some baby arugula to the radicchio for variety.
1/4 cup olive oil
1 tbsp. hot pepper flakes
1 tbsp. finely chopped fresh rosemary
1 tbsp. finely chopped fresh thyme
1 tbsp. dried oregano
3 garlic cloves, finely chopped
1 large T-bone steak, about 3-inches thick
4 cups shredded radicchio
Salt and freshly ground pepper, to taste
4 tbsp. extra virgin olive oil, for dressing
3 tbsp. balsamic vinegar, for dressing
½ cup chopped walnuts, toasted
4 to 6 ounces blue cheese, crumbled
¼ cup Italian parsley leaves, for garnishing
To make the marinade for the steak: In a small bowl, combine ¼ cup olive oil, hot pepper flakes, rosemary, thyme, oregano and garlic.
Place the steak in a shallow dish or in a large re-sealable plastic bag. Pour the marinade over the meat and cover both sides of steak. Cover and let marinate in fridge for at least 6 hours and up to 24 hours. To remove chill from meat, leave at room temperature for 30 to 60 minutes before grilling.
Preheat your grill to high and oil the grill.
Season the steak with salt and pepper. Add to grill. Cover. Grill steak turning every 5 minutes. Grill until medium rare, about 25 to 30 minutes.
Tent steak with foil and let rest for 15 minutes.
While steak is resting, add radicchio to a large platter. Drizzle with 4 tbsp. olive oil, balsamic vinegar and season with salt and pepper.
Cut steak into 1/2-inch slices and arrange on platter. Finish with crumbled blue cheese, walnuts and parsley leaves.
Yield: 4 to 6 servings.