1 1-pound skirt steak
1/2 cup + 2 Tbsp extra-virgin olive oil
8 garlic cloves, finely minced
2 Tbsp finely chopped fresh oregano
1 tsp red pepper flakes
kosher salt and fresh ground black pepper
2 heads Romaine lettuce, washed, dried and leaves sliced in thirds crosswise
1 cup thinly sliced roasted red peppers (from 2 peppers)
1/4 pound feta cheese, diced (about 1/2 cup)
1/4 pound pitted black olives (about 1/2 cup)
1/2 red onion, thinly sliced
1/3 cup red wine vinegar
Heat a grill to high heat following the manufacturer’s instructions.
Rub the steak with 2 Tbsp of olive oil, half the garlic, half the oregano and some salt and pepper in small bowl. Whisk in the remaining olive oil a little at a time. Set aside.
Grill the steaks until charred on both sides, 6 to 8 minutes total, for medium-rare. Remove from the grill and set it aside for 5 minutes before thinly slicing crosswise against the grain.
Whisk the vinaigrette to re-emulsify and then pour it over the salad and toss to coat.
Divide the salad between the plates, top with a few slices of steak and serve.
Yield: 4 servings.
