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)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 360
  • Fat: 22g
  • Saturated fat: 5g
  • Monounsaturated fat: 13g
  • Polyunsaturated fat: 2g
  • Protein: 30g
  • Carbohydrate: 11g
  • Fiber: 4g
  • Cholesterol: 74mg
  • Iron: 4mg
  • Sodium: 655mg
  • Calcium: 74mg

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

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

Add Note

Steak with Sautéed Fennel and Olives Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy