Flank Steak with Red Wine Vinegar and Greens

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Rated 5 stars out of 5
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Total Time:
28 min
Prep
8 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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Ingredients

Directions

Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with salt and pepper. Cook in 2 batches if necessary. 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 for medium-rare. 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 scrape up any brown bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss until they begin to wilt, about 30 seconds.

Slice the meat against the grain into thin slices, divide between 4 plates, top with the greens and the pan juices. Serve.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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Newest Ratings and Reviews

Read all 12 reviews

  • on April 15, 2010

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    I tried this recipe last night and could believe it was so easy. It had great new flavor for steak I've never had before. I highly recomend you try this. Thanks os much.


    David

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  • on January 07, 2010

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    I used a flat iron steak, which was a little larger than a flank steak but a more tender cut of meat. I cut it into thirds. I used raspberry wine vinegar, which was excellent and gave it a wonderful flavor. II used spring mix lettuce, which was also excellent. The cooking times were exact on my electric stove cooked at medium high heat. It also makes a beautiful presentation.

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  • on September 12, 2008

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    This was very easy. Make sure you cut steak diagonal and thinly. I used sherry wine vinegar and tasted delicious. Be careful not to burn garlic. Family loved it!

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