Steak Tagliata

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I have mentioned this dish before — it’s the perfect companion to my tomato salad, posted here.

But it’s also the perfect way to use just one steak. And at the end of the month, when maybe buying $25 worth of steak for two people is not so appealing, it’s a good way to stretch a good cut of meat into a satisfying dinner.

The first time I made this was for Valentine’s Day, our first Valentine’s Day living at the fire station. It was also our second together, and instead of trying to go out for a nice dinner in a super-crowded restaurant on a weekday, I decided to make an intimate romantic dinner. I paired this with the tomato salad, some mashed parsnips and a beautiful salad — and it disappeared about 10 minutes after I put the plate in front of my boyfriend.

Since then, I’ve made it more often. It’s easy enough for a weeknight dinner; just follow the instructions, slice the steak thinly, then place over spring mix and drizzle with the marinade. Served with microwaved acorn squash, it makes the perfect fall meal.

Enjoy!

Steak Tagliata
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus some for oiling
  • 1⁄2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • Kosher salt or 1⁄2 teaspoon table salt, or to taste
  • 2 teaspoons balsamic vinegar
  • 1 New York strip steak (approximately 12 ounces)
Instructions
  1. Heat a grill pan, or cast-iron or heavy nonstick frying pan.
  2. 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.
  3. 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, but that’s the way it’s meant to be.
  4. Remove the steeped steak to a board, ready for slicing. Cut the steak into thin slices on the diagonal and arrange over spring mix on 2 dinner plates.
By Nigella Lawson
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