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Steak With Sauted Fennel and Olives
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45 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
strip steak
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
strip steak
vegetarian
(?)
Not vegetarian due to:
strip steak
pescetarian
(?)
Not pescetarian due to:
strip steak
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
3
tbsp
 
2
 
(about 1 1/2 pounds total).
 
 
 
(for seasoning).
 
 
 
(for seasoning).
 
2
bulbs
(medium sized).
 
1/2
cups
(preferably oil cured) / (pitted).
 
1
whole
(preferably red), seeded and thinly sliced.
 
 
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PREPARATION
1.
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.
2.
Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes before slicing.
3.
Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium heat.
4.
Add the fennel and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until slightly browned and just tender, 5 to 6 minutes.
5.
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.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 130
Protein 0.94 g
Carbohydrates 5.78 g
Iron 0 mg
Fiber 2.61 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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