Steak with Sautéed Fennel and Olives

steak-sauteed-fennel Kan Kanbayashi


  • 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


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.

    Prep: 5 minutes; Cook: 13 minutes.
  • Yield: Makes 4 servings (serving size: 6 ounces steak and about 1 cup vegetables)

Nutritional Information

Calories per serving: 360
Fat per serving: 22g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 13g
Polyunsaturated fat per serving: 2g
Protein per serving: 30g
Carbohydrate per serving: 11g
Fiber per serving: 4g
Cholesterol per serving: 74mg
Iron per serving: 4mg
Sodium per serving: 655mg
Calcium per serving: 74mg
adapted from Real Simple