Marinated Skirt Steak with Quick-Pickled Feta

• 4 tablespoons canola oil, divided
• 1 1/2 to 2 pound piece skirt steak
• Kosher salt and freshly ground black pepper
• 6 cloves garlic, peeled and grated on a vegetable grater or zester, or pressed in garlic press
• 2 tablespoons Worcestershire sauce
• 2 sprigs fresh rosemary, 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

1. This is really a recipe where you can grill the meat or cook it over the stove.
2. Whatever you prefer.
3. I like getting a good sear in a heavy-bottomed skillet but have tried both methods and been really happy with the result.
4. For the steak: Heat a cast iron or heavy-bottomed skillet and add half of the oil.
5. 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.
6. Cook it on the first side for 1 minute and then turn it on the second side for another minute.
7. In a small bowl, stir together the garlic, Worcestershire sauce, rosemary, and fennel seeds.
8. Remove the steak from the skillet; it will still be barely cooked.
9. 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.
10. Refrigerate for a few hours and allow it to marinate or simply sear it again and serve.
11. For the vinaigrette: In a small bowl, combine the feta cheese with the red wine vinegar, oregano, and olive oil.
12. Stir to blend.
13. Set aside
14. To assemble: When ready to serve the steak, wipe out the grease and anything sticking to the bottom of the skillet.
15. Heat the skillet again and add the remaining 2 tablespoons oil.
16. Sear the steak again and cook to desired temperature.
17. For medium rare, cook for 3 to 4 minutes on each side.
18. Remove the steak from the skillet and place it on a flat surface.
19. Cut against the natural grain of the meat to tenderize.
20. Top with the feta dressing.
21. Serve immediately.

canola oil, skirt steak, kosher salt, garlic, worcestershire sauce, rosemary, fennel seeds, feta, red wine vinegar, oregano, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/alexandra-guarnaschelli/marinated-skirt-steak-with-quick-pickled-feta-recipe.html (may not work)