For the Steak:
1.5 pounds top sirloin steak, fat trimmed
¼ cup red wine vinegar
¼ cup extra virgin olive oil
4 garlic cloves, minced or crushed
1 tablespoon dried oregano
1 teaspoon kosher salt
½ teaspoon ground black pepper
Dash of crushed red pepper flakes (about 1/8 teaspoon)
Pinch of sugar (about 1/16 teaspoon)

Directions:
In a medium bowl, add all ingredients, except the steak, and whisk until well combined. Place steak in a large plastic zipper bag and cover with all of the marinade. Seal the bag and refrigerate for 2 to 24 hours. Before grilling, remove steak from bag and let the meat come to room temperature.

Grill the steak over high, direct heat, for about 4 to 5 minutes on each side, until desired temperature is achieved, 135 to 140 degrees for medium-rare. Always use a meat thermometer to ensure accuracy.

When meat is ready, remove from grill and allow the meat to rest for 10 minutes before carving. Use a sharp knife to thinly slice the sirloin. Serve immediately or refrigerate for 3 to 4 days.

For the Salad:
1 head Romaine lettuce, or 2 Romaine hearts, washed, dried and chopped
1/2 teaspoon extra virgin olive oil
1 red bell pepper, roughly chopped into pieces 1-inch long and ¼-inch wide
½ red onion, thinly sliced
Half an English cucumber or two mini cucumbers, cut in half lengthwise, then in half-moon slices ½-inch thick
1 small jar (7.5 ounces)  artichoke hearts, quartered, marinated or plain
½ cup feta cheese, crumbled
10 small-medium cocktail tomatoes, quartered
½ cup kalamata olives
Mediterranean dressing
1 avocado, thinly sliced

Directions:
Lightly toss the chopped Romaine lettuce in ½ teaspoon of extra virgin olive oil until evenly coated. Sprinkle lettuce with a pinch of kosher salt and black pepper and toss to combine. Transfer lettuce to serving plates or platter.

Place the remaining ingredients, except the avocado, in a medium bowl and gently toss with half of the vinaigrette until well coated. Serve remaining dressing on the side.

To assemble the salad, evenly distribute the dressed ingredients over the Romaine lettuce, then top with 3 to 4 ounces of sliced sirloin. Garnish with sliced avocado.

For the Mediterranean Vinaigrette:
3 to 4 tablespoons lemon juice
1 tablespoon water
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons extra virgin olive oil

Directions:
In a medium bowl, whisk together 3 tablespoons lemon juice, water, oregano, basil, salt and pepper until combined. Add the olive oil in a slow, steady stream, whisking constantly, until emulsified. Taste and add more lemon juice and seasoning as desired. Makes about half a cup.