Pronounced “tallyata”, this sumptuous steak supper is perfect for an at home date night.
2 tbs. extra-virgin olive oil, plus more for oiling
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
scant 1 tsp. kosher salt ot 1/2 tsp. table salt
2 tsp. red wine vinegar
1 New York strip steak
8 oz. cherry or grape tomatoes, halved
fresh oregano sprigs, to serve (optional)
arugula, to serve
In a small dish that the steak will fit in snuggly, combine the 2 tbs. oil, red pepper flakes, dried oregano, salt and vinegar. Set aside.
Heat a grill, griddle or heavy non-stick pan. Brush the steak with a little oil and cook over a hot heat for 2 minutes per side. More if you don’t like your steak rare.
Remove the steak to the dish with the marinade and leave for 2-3 minutes. Remove to a cutting board, then toss and smoosh the tomatoes in the marinade. Slice the steak into thin strips.
Scatter the arugula on a plate, top with the steak strips and tomatoes, then drizzle over any remaining marinade. Add a few leaves of fresh oregano, if using and serve.