Name: Steak with Sautéed Fennel and Olives
Ingredients: 4 tbsp Tantillo Extra Virgin Olive Oil; 2 one inch strip steaks; Sea salt and black pepper; 2 medium bulbs of fennel, thinly sliced; 1 tbsp fennel fronds; ½ cup pitted black olives; 1 red jalapeño, seeded and chopped; Season steak with ½ tsp of salt and 1 tsp of black pepper

Rating

4 tbsp Tantillo Extra Virgin Olive Oil

2 one inch strip steaks

Sea salt and black pepper

2 medium bulbs of fennel, thinly sliced

1 tbsp fennel fronds

½ cup pitted black olives

1 red jalapeño, seeded and chopped

Season steak with ½ tsp of salt and 1 tsp of black pepper

In a large pan, heat 1 tbsp of Tantillo Extra Virgin Olive Oil.

Cook/grill steak until desired doneness-wait about 5 minutes after cooking before slicing.

Wipe the pan, and add the remaining Tantillo Extra Virgin Olive Oil to the pan over medium heat; add fennel, salt and pepper.

Stir occasionally until golden brown. Stir in olives and jalapenos and cook 1 minute.

Sprinkle fennel fronds and serve with steak.

Ingredients