Steak with Sautéed Fennel and Olives

Ingredients

• 2 1-inch-thick strip steaks (about 1 1/2 pounds total)
• 1 jalapeño (preferably red), seeded and thinly sliced
• Kosher salt and black pepper
• 3 tablespoons olive oil
• 2 medium bulbs fennel, thinly sliced, plus 1 tablespoon fronds
• ½ cup pitted black olives (preferably oil cured)

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...

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