Ingredients

• 4 6-ounce beef eye round steaks
• Kosher salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 1 to 2 teaspoons sugar, plus a pinch
• 1 clove garlic, sliced
• 2 heads radicchio, torn into pieces
• 1/3 cup sun-dried tomatoes, thinly sliced, plus more for topping
• 1/4 cup balsamic vinegar (preferably aged)
• 1/2 cup low-sodium chicken broth
• 1/2 cup fresh basil leaves, sliced, plus leaves for topping

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Instructions

1. Heat a large skillet over medium-high heat. Season the steaks with salt and pepper. When the pan is hot, add 1 tablespoon butter, swirling the pan to coat. Add the steaks, sprinkle them with a pinch of sugar, and sear until golden brown on the bottom, about 4 minutes. Flip and cook until golden on the other side, 2 more minutes. Transfer to a cutting board and tent with foil.
2. Reduce the heat to medium and add 1 tablespoon butter to the skillet. Add the garlic and cook 20 seconds. Add the radicchio in batches, tossing until wilted. Sprinkle with 1 to 2 teaspoons sugar and 1/2 teaspoon salt. Add the sun-dried tomatoes and vinegar and cook until the vinegar evaporates slightly, about 1 minute. Add the broth and cook until the radicchio is tender, about 2 minutes. Stir in the basil. Transfer the radicchio to plates using tongs. Continue cooking the sauce until it thickens slightly, 1 to 2 minutes. Stir in the remaining 1 tablespoon butter.
3. Thinly slice the steak and add to the plates. Drizzle with the sauce and top with more sun-dried tomatoes and basil.