||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.