Steak with Sautéed Fennel and Olives
Photo: Kan Kanbayashi
Yield: Makes 4 servings
More From Real Simple
Other: 5 Minutes
Amount per serving
- Calories: 360
- Protein: 94g
- Carbohydrate: 10g
- Sugars: 0g
- Fiber: 4g
- Fat: 20g
- Saturated fat: 5g
- Sodium: 636mg
- Cholesterol: 74mg
- 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
- 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.
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