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Steak with Sautéed Fennel and Olives

Kan Kanbayashi
Yield Makes 4 servings (serving size: 6 ounces steak and about 1 cup vegetables)
Prep: 5 minutes; Cook: 13 minutes.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

adapted from Real Simple