Oregano Vinaigrette:

Red wine vinegar

Dried oregano

Salt

Black pepper

Olive oil

3/4 cup

6 tablespoons

1 1/2 teaspoons

1 1/2 teaspoons

2 1/4 cups

Flat Iron steaks, 6-ounce portions (IMPS/NAMP 1114D)

Salt and pepper

Grapeseed oil

Chopped romaine lettuce

Cucumber slices

Roasted red peppers, 1-inch strips

Thinly sliced red onion

Kalamata olives

Crumbled feta cheese

24 each

As needed

1/2 cup

96 cups

144 each

96 each

3 cups

72 each

1 1/2 cups

To make Oregano Vinaigrette: Combine vinegar, oregano, salt and pepper. Slowly whisk in olive oil.

Yield: 3 cups

For each serving, to order: Season 1 steak with salt and pepper. Heat 1 tsp. oil in sauté pan until hot. Add steak; sear on both sides and cook to medium rare or desired doneness. Carve across the grain into 1/2-inch-thick slices. Toss 4 cups lettuce with 2 Tbsp. Oregano Vinaigrette; mound on plate. Fan steak on top of lettuce; garnish with 6 cucumber slices, 4 pepper strips, 2 Tbsp. onion, 3 olives and 1 Tbsp. cheese.