The other day on The Chew Nigella Lawson did some steaks this way, marinating the meat after it has cooked instead of before. I'm going to try it with chicken breast or thighs. I'll roast them slowly in the oven and toss them in the marinade.



2 tablespoons Extra Virgin Olive Oil (plus some for oiling)
1/2 teaspoons crushed Red Pepper Flakes
1 teaspoon dried Oregano
1/2 teaspoon Table Salt or just under 1 teaspoon of Kosher Salt
2 teaspoons Red Wine Vinegar
12 ounces New York Strip Steak (1 Steak)
8 ounces Cherry or Grape Tomatoes (halved)
few sprigs fresh Oregano (to serve; optional)

Heat a grill pan, or cast-iron or heavy non-stick 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, 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 2 dinner plates. Smoosh the tomatoes around in the marinade, then pour them, and the marinade, over the ribbons of meat. Add a few leaves of fresh oregano, if you can get them, and serve immediately.