All the wonderful flavors of Italy spooned gloriously atop a perfectly cooked steak.
1 large or 2 small rib-eye steaks
1 tbs. garlic flavored olive oil
4 anchovy fillets
1 tsp. dried oregano
1/4 tsp. chili flakes
1 1/2 cups cherry tomatoes, halved
1/4 cup pitted black olives
2 tbs. drained capers
2 tbs. dry red vermouth
1 tbs. chopped fresh parsley
Bring the steaks out of the fridge at least 30 minutes before cooking and season well. Heat the oil in a skillet and cook the steaks to your liking. Remove to a plate and tent with foil to rest.
Add the anchovies to the oil in the skillet and smouch them with a wooden spoon to dissolve them. Tip in the oregano, chili flakes, tomatoes, olives, capers and vermouth. Bubble to soften the tomatoes. Pour over the beef and scatter with the parsley to serve.
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.