This is adapted from Nigella Lawson’s new book, Nigellissima, which is chock-full of Italian inspired recipes. I’ve been wanting to try this one for a few months now and finally got ’round to it.
In her book, it serves two, but I used a smaller steak. That’s the only change I made–I kept the marinade and cherry tomato amounts the same. She calls for an approximately 12 oz. NY Strip steak. I used about a 3 oz. strip steak, which was cooked through (but not burnt or chewy) with two minutes of cooking on one side, and three minutes on the other.
2 tbsp. EVOO, plus some for oiling the steak
1/2 tsp. crushed red pepper flakes
1 tsp. dried oregano
Just under a tsp. of kosher salt, or 1/2 tsp. table salt
2 tsp. red wine vinegar
1 steak–3-4 oz. for one, or 12 oz for two
8 oz. cherry or grape tomatoes, halved
Fresh oregano, for garnish (optional)
Heat a small grill pan, cast iron pan, or non stick pan.
In a small dish that can take the steak snugly later, combine the EVOO, oregano, salt, red pepper flakes, and red wine vinegar.
Lightly oil the steak and place it in the preheated skillet. Cook for 2 minutes on each side, for a rare 12 oz. steak; 2 minutes on one side, and three on the other, for a cooked through smaller steak.
Place the steak in the marinade for two minutes on each side, then remove to a cutting board. Slice into thin pieces on the diagonal and place on a serving plate.
Place the halved tomatoes in the marinade while you slice the steak. Then smoosh the tomatoes with a fork and pour them and the marinade ontop of the steak strips.