Flank Steak with Red Wine Vinegar and Greens

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Food Network Kitchens, © 2003 Television Food Network, G.P., All Rights Reserved

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 (½ bag) Italian salad blend

Directions

 * 1) Heat the olive oil in a medium skillet over medium heat.
 * 2) Season both sides of the steaks with salt and pepper to taste.
 * 3) 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.
 * 4) Transfer the steaks to a plate.
 * 5) Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute.
 * 6) Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan.
 * 7) Stir in the oregano, butter, and any juices from the steak, until the butter melts.
 * 8) Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds.
 * 9) Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices.
 * 10) Serve.

Nutritional information
Per serving:
 * Calories 473 | Fat 29 grams (12 g saturated) | Carbohydrates 2.5 grams | Fiber 1 gram