Flank Steak with Red Wine Vinegar and Greens (Christopher Zosh)

1 tablespoon extra-virgin olive oil
1 pound Flank Steak, cut in 2 equal pieces
Montreal Steak Seasoning (must use)
1 clove minced garlic
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 tablespoon butter
10-oz. Italian Salad Blend (Romaine and Radicchio)

In a large frying pan, heat oil, season both sides of steak with Montreal Steak Seasoning.  Sear steak six minutes each side.  Transfer meat to plate and keep warm.  Add garlic to pan and cook 30 seconds, add red wine vinegar, oregano, and butter.  When butter melts, quickly stir in greens, wilting them slightly, but not all the way, you want them to still be crunchy.  Slice meat in strips across the grain, serve with greens on top.  Serve immediately.