Preparation: 10 minutes, plus marinating time
Cooking: 8 minutes
Total: 18 minutes
4 x 170g flat iron steaks
1 clove garlic, chopped
1 ½ tbsp chopped oregano leaves
1 ½ tbsp olive oil
400g mixed tomatoes, diced
60g pitted Kalamata olives, sliced
½ small red onion, finely sliced
2 tsp red wine vinegar
To serve, baby leaf salad
Marinate the steaks in the garlic, ½ tbsp oregano and ½ tbsp oil and cover. Refrigerate for 30 mins or up to overnight.
Preheat a ridged chargrill or barbeque over a moderately high heat. Season the steaks with salt and pepper and grill for 3-4 minutes on each side or until cooked to your liking. Place on a plate and loosely cover with foil. Allow to rest for 5 minutes.
Meanwhile, make the salad by mixing the remaining olive oil with the rest of ingredients and season with salt and pepper.
Slice the steaks thinly and serve with the tomato salad and some dressed baby salad leaves.