Since discovering this recipe in 2012 when Nigella Lawson’s Italian cookbook Nigellissima was published, it’s been the only way we eat steak at home. It’s that good. Seriously. Only 2 steaks, in theory serves 4, but the 3 of us seem to rise to the task.
4 tbsp extra virgin olive oil
4 tsp red wine vinegar
Pinch +/- chilli flakes
2 tsp dried oregano
1.5 tsp sea salt flakes
2 sirloin steaks (500g ish total)
500g cherry tomatoes
- Get your steak out of the fridge for an hour to warm up a little.
- Mix together the marinade ingredients in a flat dish big enough to accommodate both steaks without overlapping.
- Cut the cherry tomatoes in half and keep to one side.
- Put your serving plates in a warming oven, or do what I do and put them in a sink of really hot water.
- Heat a griddle pan or frying pan on a high heat.
- Oil the steaks lightly on each side, and put them in on the hot pan and cook for 2 minutes per side. This’ll give you rare steaks, so cook them for longer if that floats your boat.
- Remove the cooked steaks to the marinade, and steep for 2 minutes per side (covered with tin foil to keep them warm).
- Dry your plates, serve up whatever you’re having with the steak (better yet get someone else to do this so that you can keep the steaks moving as quickly as possible before they cool down).
- Take the steaks out of the marinade and put them on a chopping board – put the tomatoes into the marinade cut side down.
- Slice the steaks thinly on the diagonal and place onto your hot serving plates.
- Serve up the tomatoes and dress the steak, tomatoes and any salad you’re having with the marinade.
- Dive in.