Ingredients

Salt

2 tablespoons olive oil

8 ounces sirloin, skirt, or other beef steak

Black pepper

1 pound radicchio, cut into ribbons

1 large red onion, halved and sliced

1 tablespoon minced garlic

8 ounces spaghetti or other long, thin pasta, preferably whole wheat

2 tablespoons balsamic vinegar, or to taste

1⁄2 cup roughly chopped fresh basil (No basil in November–I used rosemary; add with the radicchio)

Preparation

  1. Bring a large pot of water to a boil and salt it. Put the oil in a large skillet over medium-high heat. When it’s hot, add the steak, sprinkle it with salt and pepper, and cook for 2 to 3 minutes per side, until browned but rare. Remove it from the skillet and cover loosely with a piece of foil or a pot lid.
  2. Add the radicchio, onion, and garlic to the skillet over medium heat. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Lower the heat and cover.
  3. Cook the spaghetti in the boiling water until it’s tender but not mushy (start tasting after 5 minutes), then drain it, reserving about 1 cup of the cooking water. Thinly slice the steak, being careful to capture all the drippings.
  4. Add the vinegar to the skillet, stir, and let it bubble until it thickens slightly but doesn’t evaporate, just a few seconds. Toss in the pasta, steak with its juices, basil, and a generous sprinkling of black pepper; add just enough of the pasta water to keep the mixture moist. Taste and adjust the seasoning. Serve hot or at room temperature.