| 1 |
Marinate the steaks in the garlic, ½ tbsp oregano and ½ tbsp oil and cover. Refrigerate for 30 mins or up to overnight. |
| 2 |
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. |
| 3 |
Meanwhile, make the salad by mixing the remaining olive oil with the rest of ingredients and season with salt and pepper. |
| 4 |
Slice the steaks thinly and serve with the tomato salad and some dressed baby salad leaves. |
