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1
Bring the flank steak to room temperature.
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2
Prepare an outdoor grill or preheat a stovetop grill pan.
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3
Season both sides of the steak with salt and freshly ground pepper.
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4
Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in.
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5
Sprinkle half of the oregano on top and place the steak on the grill, herb side up.
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6
Grill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak.
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7
Turn the steak once and continue cooking for about 1 to 2 minutes, or until done to your taste.
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8
Let rest for a few minutes.
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9
Meanwhile: In a large saute pan, heat 2 tablespoons olive oil until hot.
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10
Add the garlic and saute about 1 minute, or until light brown.
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11
Add the greens and toss occasionally.
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12
After about 3 minutes, the greens will have cooked down.
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13
Season with a large pinch of salt and a sprinkle of freshly ground pepper.
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14
Cook another 3 minutes.
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15
Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using.
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16
Transfer the greens to a plate.
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17
For the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper.
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18
Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side.
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19
Cut the flank steak across the grain in 1/4-inch slices.
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20
Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of olive oil and hot sauce, as desired.
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21
Can be served warm or at room temperature.
