Copied from Real Simple's website
Ingredients:
-3 tablespoons olive oil
-2 1-inch-thick strip steaks (about 1 1/2 pounds total)
-kosher salt and black pepper
-2 medium bulbs fennel, thinly sliced, plus 1 tablespoon fronds
-1/2 cup pitted black olives (preferably oil cured)
-1 jalapeno (preferably red), seeded and thinly sliced
Directions:
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. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes before slicing.
2) 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.
3) Stir in the olives and jalapeño and cook for 1 minute. Sprinkle with the fennel fronds and serve with the sliced steak.
Serves 4
Nutritional Information
Per Serving
Calories 360
Fat 20g
Saturated Fat 5g
Cholesterol 74mg
Sodium 636mg
Protein 35g
Carbohydrate 10g
Fiber 4g
Weight Watchers Points: 8
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