Ingredients

1 Large head radicchio
3 Medium heads Belgian endive
3 Tbsps olive oil
1 Tbsp chopped fresh rosemary or 1 tsp dried rosemary, crushed
Salt
1/4 cup chili sauce
1/4 cup balsamic vinegar
1 Garlic clove, crushed with side of knife
1 Beef porterhouse steak, 2 inches thick (about 2 pounds)

Instructions

* Prepare outdoor grill. Prepare grilled salad: Cut radicchio into 6 wedges. Cut each head of endive lengthwise in half. In cup. mix oil, chopped rosemary, and 1/2 tsp salt. Set aside. In pie plate or deep dish, mix chili sauce, vinegar, 3/4 tsp salt, and garlic until well combined.

* Add steak to chili sauce mixture, turn to coat. Place steak on grill over medium heat; brush with half of chili sauce mixture.

* Grill steak, turning occasionally, 20 to 30 min for medium-rare, or until desired doneness; brush with remaining chili sauce mixture halfway through grilling. Transfer to cutting board. Let Stand 10 min, keep warm.

* Meanwhile, place vegetables on grill, brush with oil mixture. Grill, turning occasionally, 5 to 10 min, until tender-crisp. Thinly slice steak' arrange on serving platter with grilled salad.

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