Pan-Seared Flank Steak with Wilted Greens

Welcome, my dear! Let the flank steak rest at room temperature for 15 minutes before cooking - this ensures even cooking throughout. Heat the olive oil in a heavy skillet over medium-high heat until it shimmers like the desert sun.

Season both sides of the steak generously with salt and pepper. When my children smell this aroma from the kitchen, they know something special is coming to the table.

Place the steak in the hot oil and let it sear undisturbed for 4-5 minutes per side until it develops a beautiful mahogany crust. This patience rewards you with flavor, habibti. (Do not move the steak too early - let it develop that proper sear)

Transfer the steak to a plate and tent with foil. It will continue cooking and the juices will settle, making it tender for your family.

Add the minced garlic to the same pan with all those beautiful browned bits. Stir for just one minute until fragrant - be careful not to burn it, yalla.

Remove the pan from heat and carefully add the red wine vinegar. It will sizzle and steam, so step back! Use a wooden spoon to scrape up all those precious browned bits - this is where the flavor lives.

Stir in the oregano, butter, and any juices that have collected from the resting steak. Watch as the butter melts and creates a glossy sauce that will make your guests ask for the recipe.

Add the greens to the warm pan and toss quickly with tongs until they just begin to wilt, about 30 seconds. They should still have some bite - we're not making soup here!

Slice the steak against the grain into thin strips - this is crucial for tenderness, my dear. Arrange on plates, top with the wilted greens, and spoon over that gorgeous pan sauce. Serve immediately while everything is warm.