See more
Photo: Kan Kanbayashi Photo by: Photo: Kan Kanbayashi

Steak with Sautéed Fennel and Olives

Real Simple FEBRUARY 2009

  • Yield: Makes 4 servings
  • Prep time: 20 Minutes
  • Other: 5 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 360
  • Protein: 94g
  • Carbohydrate: 10g
  • Sugars: 0g
  • Fiber: 4g
  • Fat: 20g
  • Saturated fat: 5g
  • Sodium: 636mg
  • Cholesterol: 74mg

Go to Full Version of

Steak with Sautéed Fennel and Olives Recipe