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Steak with Sautéed Fennel and Olives

Yields1 Serving

Tantillo Recipes

 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.