Place EVOO, red wine vinegar, garlic, oregano and salt and pepper in a bowl and whisk until blended
Pour into a plastic bag, add steaks, seal and marinate for 3 hours or overnight
Grill steaks over medium-high heat to desired doneness, cover with foil and set aside to rest
Prepare warm cabbage salad
Cook bacon in a skillet until crisp. Drain and place on a paper towel
Saute leeks and garlic until the leeks are soft, about 3-5 minutes
Add stock, cabbage (or brussels sprouts), vinegar and bok choy to the pan and cook until cabbage is limp and tender, about 3-5 minutes.
Remove from heat and arrange on a serving platter
Slice steaks and place on top of the salad
Garnish with bacon, tomatoes and parsley and serve.