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Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. In a large skillet, heat the olive oil.

Thinly slice the flank steak across the grain. Arrange the romaine and red leaf lettuce on a platter and drizzle with the vinaigrette. Scatter the bread crumbs over the salad, top with the steak ...