Peppercorn Medley Steaks with Feta and Capers

It's steak night! I'd don't like to mess around with a good steak very much. Salt, freshly ground black pepper, and a seasoned grill pan - that's really all you need. For this dish, I coated the steak with peppercorn medley, a blend of peppercorns sold in the spice aisle next to the other peppercorns. The medley is the perfect combination of four distinct peppers - black, white, pink, and green - and it can be used in place of black pepper whenever a dish calls for it. 

Peppercorn Medley Steaks with Feta and Capers

4 lean steaks, such as sirloin or filet
Olive oil
Peppercorn medley, ground 
Kosher salt
1/4 cup capers, drained
1/4 cup crumbled feta cheese

Preheat a stove-top grill pan or griddle. 
Brush olive oil all over both sides of steak. Season both sides of the steak with a generous amount of the ground peppercorn medley and salt. 
Add the steaks to the hot pan and cook for a few minutes per side for medium-rare meat (remember, meat continues to cook for a few minutes after you remove it from the heat, so stop cooking slightly before your desired level of doneness). 
Remove the pan from the heat and let the steak rest for 5 minutes (cover with foil if desired). 
Serve the steaks with the capers and feta sprinkled over top. 

Serves 4