Steak With Sautéed Fennel and Olives

Steak with Sauteed Fennel and Olives
Kan Kanbayashi
Serves 4
preparation
20
minutes
cooking
25
minutes

Ingredients

3
tablespoons
olive oil
2
1-inch-thick strip steaks (about 1 1/2 pounds total)
kosher salt and black pepper
2
medium bulbs fennel, thinly sliced, plus 1 tablespoon fronds
1/2
cup
pitted black olives (preferably oil cured)
1
jalapeño (preferably red), seeded and thinly sliced

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper.
  2. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes before slicing.
  3. Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium heat.
  4. Add the fennel and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until slightly browned and just tender, 5 to 6 minutes.
  5. Stir in the olives and jalapeño and cook for 1 minute. Sprinkle with the fennel fronds and serve with the sliced steak.

 

Kate Merker
February 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 50 %
  • Protein 35 g
  • Carbohydrate 10 g
  • Sugar 0 g
  • Fiber 4 g
  • Fat 20 g
  • Sat Fat 5 g
  • Sodium 636 mg
  • Cholesterol 74 mg
What does this mean? See Nutrition 101.