Steak with Sauteed Fennel and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 5 minutes; Cook: 13 minutes. 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 |
Directions:
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. 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. Stir in olives and jalapeño, and cook for 1 minute. Sprinkle with fennel fronds, and serve alongside the sliced steak.
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