Steak with Sautéed Fennel and Olives

steak-sauteed-fennel Recipe
Kan Kanbayashi
Prep: 5 minutes; Cook: 13 minutes.


Makes 4 servings (serving size: 6 ounces steak and about 1 cup vegetables)

Nutritional Information

Calories 360
Fat 22 g
Satfat 5 g
Monofat 13 g
Polyfat 2 g
Protein 30 g
Carbohydrate 11 g
Fiber 4 g
Cholesterol 74 mg
Iron 4 mg
Sodium 655 mg
Calcium 74 mg


2 tablespoons olive oil, divided
2 (1-inch-thick) strip steaks (about 1 1/2 pounds)
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 thinly sliced fennel bulbs, plus 1 tablespoon fronds
1/2 cup pitted black olives (preferably oil-cured)
1 jalapeño (preferably red), seeded and thinly sliced


1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon each salt and pepper. Cook steaks for 4–6 minutes per side for medium-rare or to desired doneness. Let rest 5 minutes before slicing.

2. Wipe out skillet, and heat remaining 1 tablespoon oil over medium heat. Add the fennel and remaining 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, 5–6 minutes or until slightly browned and just tender.

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

Sara Quessenberry and Kate Merker,

adapted from Real Simple,


December 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note