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Seared Steak With Cipolline Onions And Radicchio

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant pan-seared steak with cipolline onions and radicchio is a sophisticated take on a classic meat and garnish combination. By slow-roasting the onions until they are deeply caramelised and sweet, you create a beautiful contrast to the bitter, crisp leaves of the radicchio salad. It is a vibrant, colourful dish that relies on high-quality ingredients and simple techniques to deliver a restaurant-style experience at home.

As a high-protein meal, this recipe is perfect for those seeking a satisfying dinner that feels indulgent yet balanced. Using bavette or sirloin ensures a rich, beefy flavour that stands up well to the acidic red wine vinegar dressing. Serve this at your next weekend dinner party or as a special midweek treat for an effortless boost of flavour and nutrients.

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Ingredients for Seared Steak With Cipolline Onions And Radicchio

  • 675g bavette (or flap) steak, cut into 4 pieces, or one 2–2 1/4-inch-thick boneless sirloin (about 900g )

  • 450g cipolline onions

  • 1 tablespoon plus 2 teaspoons olive oil

  • plus more for drizzling

  • Kosher salt

  • 3 tablespoons unsalted butter

  • 450g torn radicchio (such as Castelfranco, Chioggia, and/or Treviso)

  • 2 teaspoons red wine vinegar

How to make Seared Steak With Cipolline Onions And Radicchio

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Preheat oven to 177°C. Let steaks sit at room temperature 1 hour (this will help them cook more quickly and evenly).

Meanwhile, toss onions on a rimmed baking sheet with 1 tablespoon oil; season with salt. Roast, turning halfway through, until deeply caramelized and tender, 25–30 minutes. Keep warm.

Heat a cast-iron or ovenproof skillet over medium-high. Rub steaks with 2 teaspoons oil (you want just enough to coat them); season with salt. Cook steaks 25–30 seconds. Turn and cook another 25–30 seconds. Continue process of cooking and turning steaks until both sides are deeply browned and an instant-read thermometer inserted into the thickest part registers 54°C, 8–10 minutes.

Add butter to skillet and cook, tilting pan and spooning melted butter over meat, until steaks look glossy on top. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

While steaks are resting, toss radicchio and vinegar in a large bowl to combine. Drizzle with oil and season with salt; toss to coat.

Serve steak with onions and radicchio.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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