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This is really a recipe where you can grill the meat or cook it over the stove.
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Whatever you prefer.
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I like getting a good sear in a heavy-bottomed skillet but have tried both methods and been really happy with the result.
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For the steak: Heat a cast iron or heavy-bottomed skillet and add half of the oil.
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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.
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Cook it on the first side for 1 minute and then turn it on the second side for another minute.
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In a small bowl, stir together the garlic, Worcestershire sauce, rosemary, and fennel seeds.
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Remove the steak from the skillet; it will still be barely cooked.
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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.
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Refrigerate for a few hours and allow it to marinate or simply sear it again and serve.
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For the vinaigrette: In a small bowl, combine the feta cheese with the red wine vinegar, oregano, and olive oil.
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Stir to blend.
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Set aside
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To assemble: When ready to serve the steak, wipe out the grease and anything sticking to the bottom of the skillet.
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Heat the skillet again and add the remaining 2 tablespoons oil.
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Sear the steak again and cook to desired temperature.
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For medium rare, cook for 3 to 4 minutes on each side.
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Remove the steak from the skillet and place it on a flat surface.
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Cut against the natural grain of the meat to tenderize.
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Top with the feta dressing.
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Serve immediately.
