Steaks with Garlic Herb Butter & Green Tomato-Fennel Salad

{"handle":"steaks-with-garlic-herb-butter-and-green-tomato-fennel-salad-recipe","title":"Steaks with Garlic Herb Butter & Green Tomato-Fennel Salad","seoTitle":"Steaks with Garlic Herb Butter & Green Tomato-Fennel Salad","seoDescription":"\"I would serve this for brunch, lunch, or dinner. It's a no-brainer, quick high-protein meal.\"\n\n","image":"https://images.ctfassets.net/vmuke7sdou62/7z4OlvATi385BAs86V1Owh/7b5a7f072af0972538292d5f581fa66c/image_-_2022-06-03T153618.455.jpeg","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
• ¼ cup drained capers, chopped
• About 2 tbsp. fresh thyme leaves

\n

","preparation":"

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

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

","tags":"Rachael Ray In Season, Beef, Dinner, Valentine's Day, Salad, Vegetables, Herbs","publishDate":"2022-06-05T04:00:00Z","status":"Publish","author":"Rachael Ray","relatedProduct1":{"product_id":6248426963126,"variant_id":38003966738614,"handle":"cast-iron-skillet-with-helper-handle"},"relatedProduct2":{"product_id":6216268677302,"variant_id":37921129496758,"handle":"cucina-oval-serving-platter"},"relatedProduct3":{"product_id":6535205519542,"variant_id":39253651980470,"handle":"nonstick-sheet-pan-with-spout-and-crisper"},"relatedProduct4":{"product_id":6216242593974,"variant_id":37921077035190,"handle":"large-nesting-mixing-bowls-set"},"relatedProduct5":{"product_id":6216268939446,"variant_id":37921130938550,"handle":"cucina-round-serving-bowl-14-inch"}}