• 4 flatiron steaks
• Extra virgin olive oil (EVOO), for drizzling, plus 1/3-1/2 cup
• Salt and freshly ground black pepper
• 1 small clove garlic, finely chopped
• 2 tablespoons ketchup
• 2 tablespoons grainy Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons white balsamic vinegar
• 1 large heart romaine, chopped
• 1 bunch arugula, chopped

Let the steaks sit at room temperature, to take the chill off, while you heat a grill pan to high. When the pan is very hot, drizzle the steaks with EVOO and season with salt and pepper, to taste. Cook the steaks for 3-4 minutes on each side for pink centers, or a couple minutes longer for medium-well doneness. Remove the steaks to a cutting board and let rest for about 5 minutes before slicing.

Meanwhile, in a salad bowl, combine the garlic, ketchup, mustard, Worcestershire sauce and vinegar. Whisk in 1/3-1/2 cup EVOO and season with salt and pepper, to taste. Add the greens and toss. Slice the steaks, arrange on serving plates and top with the salad.

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