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Steak With Sautéed Fennel and Olives

Steak with Sauteed Fennel and Olives
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Serves 4| Hands-On Time: | Total Time:


  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.
By February, 2009

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 .

Quick Tip

Oranges with daisies on a cake stand
Add color and a fresh, sweet shot of citrus by mixing orange segments into the sautéed fennel just before serving. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.