- 2 tablespoons extra virgin olive oil, plus some for oiling
- ½ teaspoon dried chilli flakes
- 1 teaspoon dried oregano
- Just under a teaspoon sea salt flakes or ½ teaspoon of pouring salt, or to taste
- 1 teaspoons red wine vinegar
- 1 porterhouse steak (approx. 250g)
- 250g cherry tomatoes, halved
- Few sprigs fresh oregano to serve (optional)
Heat a griddle, or cast iron or heavy based non-stick frying pan.
In a small dish that can take the steak snugly later, combine the extra-virgin olive oil, chilli flakes, dried oregano, salt and red wine vinegar.
Oil the steak lightly and put it on the hot griddle ( or in the hot pan) and cook for 2 minutes on each side, then remove it to the dish of chilli marinade and sit the cooked steak for 2 minutes a side in the dish. Your steak will be rare, but that’s the way its meant to be – although if you want to cook it long, I won’t stop you.
Remove the steeped steak to a board, ready for slicing, and while it sits there, arrange the cherry tomatoes, cut side down, in the marinade dish. Cut the steak into thin slices on the diagonal and arrange on a serving dish or dinner plates.
Smoosh the tomatoes around in the marinade, then pour the tomatoes, and the marinade, over the ribbons of meat. Add a few laves of fresh oregano, if you can get them, and serve immediately.