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Steak with Sautéed Fennel and Olives

Photo: Kan Kanbayashi
Prep time 20 mins
Other time 5 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  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.

    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.