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Flank Steak with Red Wine Vinegar and Greens: Low Carb
From Food Network Kitchens
Ingredients
1 tablespoon extra-virgin olive oil
1 pound flank steak, cut into 2 equal pieces
Kosher salt and freshly ground black pepper
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
1 tablespoon unsalted butter
5 ounces (1/2 bag) Italian salad blend
Directions
Heat the olive oil in a medium skillet over medium heat. Season both
sides of the steaks with salt and pepper to taste. 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.
Transfer the steaks to a plate. Add the garlic to the pan and cook, stirring occasionally, until
aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to
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