Steak with Sauteed Fennel and Olives |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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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