Name: Seared Bavette Steak With Caramelized Cipolline Onions And Radicchio in Red Wine Vinaigrette
Yield: Serves 4
Ingredients: 1 1/2 pounds bavette (or flap) steak, cut into 4 pieces, or one 2–2 1/4-inch-thick boneless sirloin (about 2 pounds); 1 pound cipolline onions; 1 tablespoon plus 2 teaspoons olive oil; plus more for drizzling; Kosher salt; 3 tablespoons unsalted butter; 2 cups torn radicchio (such as Castelfranco, Chioggia, and/or Treviso); 2 teaspoons red wine vinegar

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Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

Recipe notes

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