2 tablespoons plus 1 teaspoon olive oil
1 1/2 pounds chuck, eye or skirt steak
Black pepper, kosher salt
1 each chopped roasted red pepper ½ cups
2 scallions thinly sliced
2 tablespoons red wine vinegar
1 tablespoon flat leaf parsley chopped
5 ounces mixed greens (romaine, kale, curly mustard, collards)
1 chopped avocado
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season steak with ½ tsp. salt and ¼ tsp. black pepper (fresh ground). Cook 3-5 minutes each side for medium rare. Let stand 6 minutes before slicing.
Meanwhile in a small bowl, mix together the roasted red pepper, scallions, red wine vinegar, parsley, the remaining 2 tablespoons of olive oil and ¼ tsp. salt and black pepper.
Set steak over greens and avocado. Top with roasted red pepper relish.