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

Prep: 5 minutes; Cook: 13 minutes.

How to Make It

Step 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.

Step 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.

Step 3

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

adapted from Real Simple

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