• Pat the steaks dry with a paper towel; season generously with salt and pepper.

For the top sirloins and filet mignons:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a plate to rest for 5 minutes. Do not clean the pan.

For the rib-eyes:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. Transfer to a plate to rest for 5 minutes. Do not clean the pan.

While the steaks cook and rest, prepare the fennel. While the steaks cook and rest, prepare the fennel.

• Cut the fennel lengthwise into quarters and cut away the core; cut the quarters into 1-inch pieces.

In the same pan used for the steaks, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the fennel, season with salt and pepper, and cook, stirring occasionally, until the fennel is just tender and starting to brown, 3 to 4 minutes. Remove from the heat.
While the fennel cooks, start preparing the remaining ingredients.

• Cut away the core from the tomato; coarsely chop the tomato.
• Remove any pulp from the preserved lemon; finely chop the peel.
• Strip the parsley leaves from the stems; coarsely chop the leaves.

In a large bowl, stir together the lemon vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the fennel, tomato, preserved lemon, and parsley and toss to coat; season to taste with salt and pepper.

Transfer the steaks and fennel and tomato salad to individual plates and serve.