Ingredients

• 1/2 cup white vinegar
• 1/2 cup corn oil
• Salt and pepper
• 1 (6-ounce) skirt steak
• Soy sauce, for basting
• 1 large romaine heart, cut into 1 1/2-inch pieces
• 1 teaspoon dried oregano, crushed
• 1 tomato, sliced
• 1 red onion, cut into rings
• 3 kalamata olives, sliced
• 2 pepperoncini

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Instructions

1. Vinaigrette:
2. Place vinegar in a medium bowl. Slowly whisk in the oil until emulsified. Season with salt and pepper, to taste.
3. Steak:
4. Preheat the broiler.
5. Broil skirt steak until cooked to desired temperature, about 5 minutes. While broiling, baste it occasionally with soy sauce. Remove from heat and let stand while you prepare the salad.
6. Salad:
7. Place lettuce in a large bowl. Drizzle with some of the vinaigrette, sprinkle with oregano, and season with salt and pepper, to taste; toss to combine. Add more dressing, if desired. Divide salad among 2 plates. Arrange tomato, onion, olives, and pepperoncini around the plate.
8. Slice steak into thin pieces and divide evenly among salads. Serve.