Skirt Steak with Balsamic Vinegar and Radicchio

Skirt Steak with Balsamic Vinegar and Radicchio

4 skirt steaks about 6 oz. each
6 tablespoons unsalted butter
1 to 2 teaspoons sugar plus a pinch
2 cloves garlic, sliced
2 heads radicchio torn into pieces
1/3 cup sun-dried tomatoes, sliced thin plus more for topping
1/4 cup aged balsamic vinegar
1/2 low-sodium chicken broth
1/2 cup sliced basil leaves, plus more for topping
Kosher salt and pepper

Season steaks with salt and pepper. Heat a large skillet over medium-high heat. When pan is hot, add 2 tablespoons butter, swirling the pan to coat. Sprinkle steaks with
sugar and sear each side until caramelized on both sides, about 4 minutes eash side. Transfer to a cutting board and tent with foil. Reduce heat to medium and add 2 tablespoons butter to the skillet. Add garlic and cook 1 minute. Add the radicchio in batches, tossing until wilted. Sprinkle with 1 to 2 teaspoons of sugar and 1/2 teaspoon of salt. Add the sun-dried tomatoes and vinegar and cook until the vinegar evaporates slightly, about 2 minutes. Add the broth amd cook until the radicchio is tender, about 5 minutes. Stir in the basil. Transfer the radicchio to plates. Continue cooking the sauce until it thickens slightly, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter. Thinly slice the steaks and add to the pates. Drizzle with the sauce and top with more sun-dried tomatoes and basil.