Serves 4 DRESSING
| 4 | tablespoons champagne vinegar (or wine vinegar) |
| 1 | tablespoon each chopped fresh thyme and oregano |
| Salt and pepper, to taste | |
| 1/4 | cup olive oil |
1. In a bowl, whisk the vinegar, thyme, oregano, salt, and pepper.
2. Slowly whisk in the oil. Taste for seasoning.
STEAK SALAD
| 1 | tablespoon light brown sugar |
| 1 | teaspoon smoked paprika |
| Salt and pepper, to taste | |
| 1 1/2 | pounds flank steak |
| 8 | ounces mixed salad greens |
| 1 | pint cherry tomatoes |
| 1 | medium cucumber, peeled, halved lengthwise, seeded, and sliced |
| 8 | fresh basil leaves, cut into slivers |
1. In a small bowl, combine the brown sugar, paprika, salt, and pepper. Rub the spice mixture all over the steak. Cover with plastic wrap and refrigerate for a few hours or overnight.
2. Prepare a charcoal or gas grill for medium-high heat. Grill the steak for 4 to 5 minutes per side (for medium rare) or 5 minutes more for well-done meant. Cool for 20 to 30 minutes.
3. On a serving platter, combine the greens, tomatoes, and cucumber. Drizzle with some of the dressing and toss gently.
4. Slice the steak thinly across the grain. Place the slices on the salad and sprinkle with basil and more dressing. Adapted from Milk Street Cafe 
