With its supple grain and beefy flavor, skirt steak is our cut of choice here. It has a long, narrow shape, so feel free to cut it in half, or even in thirds, so that it’s easier to handle on the grill. If skirt steak isn’t available, flank steak also works well. It’ll take a little longer to cook, though, because it’s thicker. Be sure to use a neutral oil, such as sunflower, safflower, or canola, for oiling the grill grate.
This dish is adapted from a recipe by Barton Seaver, who suggests sprinkling on a little grated nutmeg. It’s an unusual salad seasoning, but goes nicely with the Pinot Noir Vinaigrette.
SERVES 4 AS A MAIN COURSE
1/2 cup [45 g] very thinly sliced red onion
11/4 lb [570 g] beef skirt steak
Kosher salt
Freshly ground black pepper
2 small heads radicchio, cored and torn into roughly 2-in [5-cm] pieces
2 cups [25 g] lightly packed flat-leaf parsley leaves, torn if large
1 large Asian pear, quartered, cored, and thinly sliced
1 recipe Pinot Noir Vinaigrette (page 58)
Freshly grated nutmeg (optional)
In a small bowl, cover the onion slices with cold water and let soak for 15 minutes. Drain, pat dry with paper towels, and set aside.
Prepare a hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. Generously season the skirt steak with salt and pepper. Clean and oil the grill grate and grill the steak (covered, if using a gas grill) until well-seared and medium-rare, 4 to 6 minutes, turning once halfway through grilling; the cooking time will depend on the thickness of the meat. Transfer the steak to a cutting board, cover loosely with foil, and let rest for 10 minutes. Very thinly cut the steak into slices on the diagonal against the grain.
In a large bowl, combine the radicchio, parsley, most of the onion, most of the Asian pear, about half of the vinaigrette, 1/2 tsp salt, and 1/2 tsp pepper and toss until well combined. Taste and adjust the seasoning with additional salt and pepper, if necessary. Arrange in a bed on a large serving platter. Dust sparingly with grated nutmeg (if using).
Arrange the sliced steak over the salad, sprinkle lightly with salt and pepper, and drizzle with the remaining vinaigrette. Top with the remaining onion and Asian pear. Serve immediately.
