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Steak With Sauteed Fennel and Olives

Kan Kanbayashi
Serves 4 Hands-On Time: 20m Total Time: 25m

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 jalapeno (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 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes before slicing.
  2. Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium heat. Add the fennel and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until slightly browned and just tender, 5 to 6 minutes.
  3. Stir in the olives and jalapeño and cook for 1 minute. Sprinkle with the fennel fronds and serve with the sliced steak.
By Kate Merker,  February 2009
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Quick Tip

Add color and a sweet shot of citrus by mixing orange segments into the sautéed fennel just before serving.

Nutritional Information

  • Per Serving
  • Calories 360Calories From Fat 50
  • Protein  35g
  • Carbohydrate  10g
  • Sugar  0g
  • Fiber  4g
  • Fat  20g
  • Sat Fat  5g
  • Sodium  636mg
  • Cholesterol  74mg
What does this mean? See Nutrition 101.

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