Steaks with Garlic Herb Butter & Green Tomato-Fennel Salad

"I would serve this for brunch, lunch, or dinner. It's a no-brainer, quick high-protein meal." –Rach
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Steaks with Garlic Herb Butter & Green Tomato-Fennel Salad

Recipe by Rachael Ray

  • 4Servings

Ingredients

  • 4 boneless sirloin steaks or rib eye steaks (each 10 to 12 oz. and 3/4 inch thick)

  • Kosher salt and coarsely ground black pepper

  • About 2 tsp. (about 2/3 palmful) fennel seeds

  • 1 tsp. each (about 1/3 palmful) granulated garlic and granulated onion

  • About 1 tsp. (about 1/3 palmful) dried oregano

  • About 1 tsp. (about 1/3 palmful) crushed red pepper

  • 3 green (unripe) 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 (about 1/2 cup)

  • 3 tbsp. EVOO

  • Sliced pickled hot Italian cherry peppers, for garnish

  • 2 tbsp. olive or vegetable oil

  • 4 tbsp. butter

  • 4 cloves garlic, grated or chopped

  • 1/4 cup drained capers, chopped

  • About 2 tbsp. fresh thyme leaves

Preparation

1. Pat the steaks dry. Season with kosher salt and pepper, the fennel seeds, granulated garlic, granulated onion, dried oregano, and crushed red pepper.

2. Heat a large cast-iron skillet over medium-high.

3. 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.

4. 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.

5. 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.

6. Place the steaks on a platter or plates. Top with the herb butter. Serve with the salad.