Wines served: 2002 Chianti Classico, Fonterutoli ? paired with Tuscan Shrimp 2003 Malbec Mendoza, Argentina ? paired with Flank Steak 2003 Trefethen Chardonnay, Napa Valley ? paired with Potato Cakes Wines served with dessert chocolates: Stags' Leap 2002 Napa Valley Petite Syrah Les Clos de Pauilles Banyules Rimage Black Grenache
Total:
30 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Bring the flank steak to room temperature.

Prepare an outdoor grill or preheat a stovetop grill pan.

Season both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in.

Sprinkle half of the oregano on top and place the steak on the grill, herb side up.

Grill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 to 2 minutes, or until done to your taste. Let rest for a few minutes.

Meanwhile: In a large saute pan, heat 2 tablespoons olive oil until hot. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally.

After about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground pepper. Cook another 3 minutes. Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using. Transfer the greens to a plate.

For the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side.

Cut the flank steak across the grain in 1/4-inch slices. 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. Can be served warm or at room temperature.

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