Flank Steak W. Red Wine Vinegar and Greens

1. 1

   Heat the olive oil in a medium skillet over medium heat.

2. 2

   Season both sides of the steaks with salt and pepper to taste.

3. 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. 4

   Transfer the steaks to a plate.

5. 5

   Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute.

6. 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. 7

   Stir in the oregano, butter, and any juices from the steak, until the butter melts.

8. 8

   Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds.

9. 9

   Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.