"I would serve this for brunch, lunch, or dinner. It's a no-brainer, quick high-protein meal." –Rach

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Credit: Photography by Kate Mathis

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat the steaks dry. Season with kosher salt and 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.

  • 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.

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