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(about 1 1/2 pounds total).
(preferably oil cured) / (pitted).
(preferably red), seeded and thinly sliced.
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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 oil over medium heat.
Add the fennel and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until slightly browned and just tender, 5 to 6 minutes.
Stir in the olives and jalapeno and cook for 1 minute. Sprinkle with the fennel fronds and serve with the sliced steak. Top with freshly ground pepper or whole peppercorns.
This recipe has the following nutrient totals:
Protein 0.94 g
Carbohydrates 5.78 g
Iron 0 mg
Fiber 2.61 g
Calcium 0 mg
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