Steak with Sautéed Fennel and Olives

Ingredients

  • ½ cup pitted black olives (preferably oil-cured)
  • 2 tablespoons olive oil, divided
  • 2 (1-inch-thick) strip steaks (about 1 1/2 pounds)
  • 2 tablespoons olive oil, divided
  • 1 jalapeño (preferably red), seeded and thinly sliced
  • 2 thinly sliced fennel bulbs, plus 1 tablespoon fronds
  • ½ cup pitted black olives (preferably oil-cured)
  • + 7 more ingredients
    • ¾ teaspoon kosher salt, divided
    • ¾ teaspoon kosher salt, divided
    • ¾ teaspoon black pepper, divided
    • 2 thinly sliced fennel bulbs, plus 1 tablespoon fronds
    • 2 (1-inch-thick) strip steaks (about 1 1/2 pounds)
    • 1 jalapeño (preferably red), seeded and thinly sliced
    • ¾ teaspoon black pepper, divided

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 ove...

View full recipe at My Recipes

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