- 2 tablespoons canola oil
- 1 1½-pound skirt steak
- 2 tablespoons coarsely cracked black pepper
- 6 large cloves garlic, grated
- 2 tablespoons Worcestershire sauce
- 2 teaspoons fennel seeds, lightly toasted and crushed
- Kosher salt
- 4 ounces feta cheese, crumbled
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 2 tablespoons extra virgin olive oil
A simple peppery steak with a super tasty vinaigrette and some feta cheese? Sign me up. Serve the sliced steak and vinaigrette over any lettuce or some sliced tomatoes too.
For the steak:
Heat a cast iron or heavy bottomed skillet and add the canola oil. When the oil begins to smoke lightly, season the steak on both sides with salt and roll it generously in the pepper. Press the meat so the pepper sticks to the meat.
Use a pair of tongs to carefully drop it into the hot oil in the skillet. Cook it on the first side for 3 to 5 minutes and then turn it on the second side for another 3-5 minutes. (If you like your steak more on the well done side, leave it in the pan 2-3 minutes longer on each side.)
In a small bowl, stir together the garlic, Worcestershire and fennel seeds. Lower the heat and add the garlic mixture to the pan, swirling to coat the meat. Remove the steak from the skillet and place it on a flat surface to rest.
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.
Cut the steak against the natural grain of the meat (this will ensure that the steak is tender). Top with the feta dressing. Serve immediately.