Prep: 5 minutes; Cook: 13 minutes.

Recipe by Health December 2009


Credit: Kan Kanbayashi

Recipe Summary test

Makes 4 servings (serving size: 6 ounces steak and about 1 cup vegetables)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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


adapted from Real Simple

Nutrition Facts

360 calories; fat 22g; saturated fat 5g; mono fat 13g; poly fat 2g; protein 30g; carbohydrates 11g; fiber 4g; cholesterol 74mg; iron 4mg; sodium 655mg; calcium 74mg.