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
1
In a large pan, heat 1 tbsp of Tantillo Extra Virgin Olive Oil.
2
Cook/grill steak until desired doneness-wait about 5 minutes after cooking before slicing.
3
Wipe the pan, and add the remaining Tantillo Extra Virgin Olive Oil to the pan over medium heat; add fennel, salt and pepper.
4
Stir occasionally until golden brown. Stir in olives and jalapenos and cook 1 minute.
5
Sprinkle fennel fronds and serve with steak.
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
