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.