Flank Steak W. Red Wine Vinegar and Greens

• 1 tablespoon extra virgin olive oil
• 1 lb flank steak, divided in half if it's all one piece
• kosher salt & freshly ground black pepper
• 1 garlic clove, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano
• 1 tablespoon unsalted butter
• 5 ounces mixed salad greens (1/2 bag)

1. Heat the olive oil in a medium skillet over medium heat.
2. Season both sides of the steaks with salt and pepper to taste.
3. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side.
4. Transfer the steaks to a plate.
5. Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute.
6. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan.
7. Stir in the oregano, butter, and any juices from the steak, until the butter melts.
8. Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds.
9. Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices.

extra virgin olive oil, flank steak, kosher salt, garlic, red wine vinegar, oregano, unsalted butter, salad greens

Taken from www.food.com/recipe/flank-steak-w-red-wine-vinegar-and-greens-217534 (may not work)