Heat a large skillet over medium-high heat. Add olive oil, swirl to coat.
Sprinkle Steak with salt and half of the pepper. Add steak to pan, cook 5 minutes on each side or until desired degree of doneness. Transfer to cutting board, let stand 5 minutes.
Add garlic and shallot to pan, saute’ about 1 to 2 minutes until slightly browned. Add vinegar and cook another 1 to 2 minutes until most of the liquid evaporates.
Add tomatoes, ¼ cup basil, ¼ cup green onions and remaining pepper. Cook 2 minutes until tomatoes soften and release liquid, stir occasionally.
Thinly cut across the grain.
Serve tomato mixture over steak and sprinkle with remaining basil and green onions.
Serves 4
Note: Any leftovers use on top of the salad.