large red onion, cut into 8 wedges
heads radicchio, divided
1 1/2 tbsp
olive oil, divided
bone-in rib steak, (1 1/2 in. thick), at room temperature
1 3/4 tsp
Montreal steak spice
ancho chili powder
balsamic vinegar, (optional)
- PREHEAT barbecue to medium-high. Brush onion and lettuces with 1 tbsp of the oil and arrange on a platter. Brush steak with remaining ½ tbsp oil, then sprinkle and pat with steak spice and ancho chili powder on both sides.
- OIL grill. Cook steak, 6 to 8 min per side for medium-rare. Transfer to a cutting board and let stand, loosely tented with foil, for 10 min before slicing across the grain.
- GRILL vegetables, flipping once, until tender: onion, 6 min; romaine and radicchio, 1 min. Grill lemons, 3 min.
- DIVIDE steak, onion, romaine, radicchio and lemons among 4 plates. Sprinkle parmesan over romaine and drizzle vinegar over radicchio. Sprinkle with salt and pepper.
Kitchen Tip: For accuracy, use a digital thermometer inserted in centre of steak and cook to 135F to 140F.
Protein 35 g
Carbohydrates 22 g
Fat 26 g
Fibre 6 g
Sodium 326 mg
Excellent source of vitamin B6
Chatelaine Quickies: How to cook steak in the oven