If you don't have a mortar and pestle, you can grind the fennel seeds in a spice or coffee grinder then combine them with the salt, pepper, and garlic.

Recipe by Cooking Light March 2003

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Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 3 ounces steak and 1 cup potatoes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add 3/4 teaspoon salt, oregano, 1/4 teaspoon pepper, and potatoes; cook 10 minutes or until potatoes are browned, stirring occasionally. Remove from pan.

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  • While potatoes cook, combine 1/2 teaspoon salt, 1/4 teaspoon pepper, fennel seeds, and garlic in a mortar. Mash to a paste with a pestle; rub over steak.

  • Heat a nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Thinly slice steak; serve with potatoes.

Nutrition Facts

350 calories; calories from fat 27%; fat 10.4g; saturated fat 3.1g; mono fat 5.5g; poly fat 0.6g; protein 28.7g; carbohydrates 31.5g; fiber 5.2g; cholesterol 77mg; iron 3.3mg; sodium 826mg; calcium 24mg.
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