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1
Light a fire in your grill.
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2
In a small bowl, combine the olive oil, garlic, red pepper flakes, and salt and pepper and mix well.
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3
Dry the skirt steak with paper towels, then rub it generously with this mixture, pressing gently to be sure it adheres.
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4
When the fire has died down and the coals are covered with white ash, check the temperature: you want a hot fire here (you can hold your hand 5 inches above the grill surface for 1 to 2 seconds).
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5
Place the steak on the grill and sear well on one side, about 4 minutes.
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6
Turn and continue cooking to the desired doneness, about 6 minutes more for rare.
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7
To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it.
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8
Remove the meat from the grill, cover it loosely with foil, and let it rest while you prepare the dressing.
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9
In a large bowl, whisk together the olive oil, lemon juice, oregano, and salt and pepper until well combined.
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10
Add the lettuce, olives, cucumber, and tomato and toss well to thoroughly coat with the dressing, then crumble the feta cheese on top.
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11
Slice the steak very thin on the bias against the grain.
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12
Place the salad on a serving platter or individual plates, top with the slices of steak, and serve.
