Ingredients
2 tablespoons extra-virgin olive oil, plus some for oiling
1⁄2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano just under a teaspoon
Kosher salt or 1⁄2 teaspoon table salt, or to taste
2 teaspoons red wine vinegar
1 New York strip steak (approximately 12 ounces)
8 ounces cherry or grape tomatoes, halved
Few sprigs fresh oregano, to serve (optional)
Preparation
Heat a grill pan, or cast-iron or heavy nonstick frying pan.
In a small dish that can take the steak snugly later, combine the extra-virgin olive oil, red pepper flakes, dried oregano, salt and red wine vinegar.
Oil the steak lightly and put it in the hot pan and cook for 2 minutes on each side, then remove it to the dish of spicy marinade and sit the cooked steak for 2 minutes a side in the dish. Your steak will be rare.
Remove the steeped steak to a board, ready for slicing, and while it sits there, arrange the tomatoes, cut side down in the dish. Smooosh around, serve over thinly sliced steak.
