Steaks with Tomato-Fennel Salad
Ingredients:
- 4 Sirloin Steak
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- 2 tsp Fennel Seeds
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Crushed Red Pepper Flakes
- 1 tsp Dried Oregano
- 3 Tomatoes green if you can find them, or red is fine, cored and cut into wedges
- 1 Fresh Fennel quartered and thinly sliced
- 1 c Red Onions quartered and thinly sliced
- 1 c Fresh Parsley chopped
- 1 bunch Fresh Mint chopped
- .5 c Lemon Juice
- 4 tbsp Olive Oil
- 4 tbsp Butter
- 4 cloves Garlic minced or pressed
- .25 c Capers drained and chopped
- 2 tbsp Fresh Thyme
Instructions:
- Pat the steaks dry. Mix salt and pepper, the fennel seeds, garlic powder, onion powder, dried oregano, and crushed red pepper together and season steaks all over.
- Heat a large cast iron skillet over medium high heat.
- In a shallow bowl, mix the green (or red) tomatoes, sliced fennel, onions, 3/4 cup fresh parsley, and the mint. Add half the lemon juice, 2.5 tbsp olive oil and toss until coated. Set aside.
- Add 1.5 tbsp olive oil to the heated skillet. Add 2 steaks and cook for 3 to 4 minutes. Turn the steaks over and cook about 4 minutes more for medium. Transfer to a plate and repeat process for remaining steaks.
- Reduce heat to medium. Add the butter to the skillet. When it begins to foam, add the fresh garlic, capers, fresh thyme, and the remaining parsley. Cook stirring often, until butter is slightly reduced, about 1 minute. Add the remaining lemon juice.
- Place steaks on a platter or plates. Top with the herb butter. Serve with salad.
Nutrition
Calories: 616kcal | Carbohydrates: 19g | Protein: 53g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 168mg | Sodium: 1171mg | Potassium: 1476mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2840IU | Vitamin C: 61.9mg | Calcium: 174mg | Iron: 6.7mg
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