"I would serve this for brunch, lunch, or dinner. It's a no-brainer, quick high-protein meal." –Rach
Pat the steaks dry. Season with kosher salt and pepper, the fennel seeds, granulated garlic, granulated onion, dried oregano, and crushed red pepper.
Heat a large cast-iron skillet over medium-high.
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 EVOO; toss until coated. Top the salad with the sliced cherry peppers.
Add the olive oil, two turns of the pan, 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.
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.
Place the steaks on a platter or plates. Top with the herb butter. Serve with the salad.