Steak with Sautéed Fennel and Olives

Kan Kanbayashi
Prep: 5 minutes; Cook: 13 minutes.

Yield:

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

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

Preparation

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.

Note:

Sara Quessenberry and Kate Merker,

adapted from Real Simple

December 2009