Steak with Radicchio, Pancetta and Balsamic Sauce

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Part of Lawen's entry into Iron Chef SA 028:Balsamic Battle



  • Steaks (I used NY Strip but anything will work)
  • 4 cups radicchio, roughly shredded
  • 1/3 lb. pancetta
  • 5 Tbsp. balsamic



1. Cook your steaks using whatever method works best for you. I rubbed mine with safflower oil and salt, seared them in a very hot cast iron skillet, and moved the skillet into the oven at 350F to finish. 2. Unroll your pancetta and trim so you've got a long rectangular strip of pork. Slice into lardons (fairly thin rectangles). 3. In a large pan, cook pancetta over medium heat until fat renders out and pancetta gets golden and crispy. 4. Turn heat up to med-high, push pancetta into a pile on one side of pan. Add balsamic and deglaze pan while scraping up browned bits. 5. Add radicchio and toss to combine. Saute until radicchio softens. Serve with steak.