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.
- 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)
- Heat a grill pan, or cast-iron or heavy nonstick frying pan.
- 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.
- 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.
- 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.