Categories: Meals
Ingredients
- 4 boneless sirloin steaks or rib eye steaks
- Kosher salt and black pepper
- 2 tsp fennel seeds
- 1 tsp each granulated garlic and granulated onion
- 1 tsp dried oregano
- 1 tsp crushed red pepper
- 3 green tomatoes, cored and sliced into wedges
- 1 small fennel bulb, quartered and thinly sliced lengthwise
- 1 small red or white onion, quartered and thinly sliced
- 1 cup chopped fresh flat-leaf parsley tops
- A small handful of fresh mint leaves, chopped
- 2 lemons, juiced
- 3 tbsp. olive oil
- Sliced pickled hot Italian cherry peppers, for garnish
- 2 tbsp. olive oil
- 4 tbsp. butter
- 4 garlic cloves, grated or chopped
- 1/4 cup drained capers, chopped
- 2 tbsp. fresh thyme leaves
Directions
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Pat the steaks dry. Season with kosher salt and black pepper, the fennel seeds, granulated garlic, granulated onion, dried oregano and crushed red pepper.
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Heat a large cast-iron skillet over medium-high.
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In a shallow bowl, mix the green tomatoes, fennel, onion, 3/4 cup parsley, and the mint; season. Add half the lemon juice and the olive oil; toss until coated. Top the salad with the sliced cherry peppers.
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Add the olive oil to the skillet. Add 2 steaks and cook for 3 to 4 minutes. Turn the steaks over and cook, turning occasionally, about 4 minutes more for medium. Transfer to a plate. Repeat with the remaining 2 steaks.
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Reduce heat to medium. Add the butter to the skillet. When it foams, add the garlic, capers, thyme, and the remaining 1/4 cup parsley. Cook, stirring often, until the butter is slightly reduced, about 1 minute. Add the remaining lemon juice.
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Place the steaks on a platter or plates. Top with the herb butter. Serve with the salad.