Steak with Sautéed Fennel and Olives

Real Simple
Steak with Sautéed Fennel and OlivesRecipe
Photo: Kan Kanbayashi
Makes 4 servings


+ Add To Shopping List
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


Prep: 20 Minutes
Other: 5 Minutes

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.

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.

Stir in the olives and jalapeño and cook for 1 minute. Sprinkle with the fennel fronds and serve with the sliced steak.

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

Created date

January 2009

Nutritional Information

Calories 360
Protein 94 g
Carbohydrate 10 g
Sugars 0 g
Fiber 4 g
Fat 20 g
Satfat 5 g
Sodium 636 mg
Cholesterol 74 mg