We love anchovies, but if you don't, swap in 1 grated garlic clove for extra flavor in the marinade.


Credit: Victor Protasio

Recipe Summary test

20 mins
2 hrs 30 mins

This recipe originally appeared in our Fall 2021 issue. Get the magazine here


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, whisk the anchovies, mayonnaise, mustard, and vinegar. Slowly whisk in 1/2 cup oil until blended. Reserve 2 tbsp. dressing in the bowl.

  • Season steaks with salt in a shallow pan; coat with remaining dressing. Cover with plastic wrap and marinate at room temperature for up to 2 hours.

  • Preheat oven to 350°.

  • Remove steaks from marinade and pat with paper towels.

  • Heat 2 tbsp. oil in a large cast-iron pan over medium-high. Add steaks and cook until browned, 3 minutes; flip and cook 2 minutes more.

  • Transfer to a rimmed baking sheet and roast until medium-rare, about 7 minutes.

  • Discard all but 1 tbsp. fat from skillet. Lower heat to medium.

  • Add tomatoes and cook, stirring occasionally, until blistered, 6 minutes.

  • Toss tomatoes and onion with dressing in bowl. Thinly slice steaks, top with tomatoes, and garnish with oregano.