stemmed and leaves coarsely chopped (about 2 teaspoons)
2 teaspoons fennel seeds
lightly toasted and crushed
4 ounces feta
crumbled
2 tablespoons red wine vinegar
2 tablespoons dried oregano
2 tablespoons extra-virgin olive oil
Instructions
This is really a recipe where you can grill the meat or cook it over the stove.
Whatever you prefer.
I like getting a good sear in a heavy-bottomed skillet but have tried both methods and been really happy with the result.
For the steak: Heat a cast iron or heavy-bottomed skillet and add half of the oil.
When the oil begins to smoke lightly, season the steak on both sides with salt and use a pair of tongs to carefully drop it into the hot oil in the skillet.
Cook it on the first side for 1 minute and then turn it on the second side for another minute.
In a small bowl, stir together the garlic, Worcestershire sauce, rosemary, and fennel seeds.
Remove the steak from the skillet; it will still be barely cooked.
Use the back of a spoon to spread the garlic mixture on both sides of the steak and allow it to rest for 10 minutes.
Refrigerate for a few hours and allow it to marinate or simply sear it again and serve.
For the vinaigrette: In a small bowl, combine the feta cheese with the red wine vinegar, oregano, and olive oil.
Stir to blend.
Set aside
To assemble: When ready to serve the steak, wipe out the grease and anything sticking to the bottom of the skillet.
Heat the skillet again and add the remaining 2 tablespoons oil.
Sear the steak again and cook to desired temperature.
For medium rare, cook for 3 to 4 minutes on each side.
Remove the steak from the skillet and place it on a flat surface.
Cut against the natural grain of the meat to tenderize.