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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:

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.
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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