Steak With Sautéed Fennel and Olives

steak-onions
Photo by Kan Kanbayashi
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 360 calories
    • Calories 50 calories from fat
    • Fat 20 g
    • Sat Fat 5 g
    • Cholesterol 74 mg
    • Sodium 636 mg
    • Protein 35 g
    • Carbohydrate 10 g
    • Sugar 0 g
    • Fiber 4 g

Ingredients

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