Steak With Sautéed Fennel And Olives

• 2 tablespoons olive oil, divided
• 2 (1-inch-thick) strip steaks (about 1 1/2 pounds)
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 2 thinly sliced fennel bulbs, plus 1 tablespoon fronds
• 1/2 cup pitted black olives (preferably oil-cured)
• 1 jalapeno (preferably red), seeded and thinly sliced

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon each salt and pepper. Cook steaks for 4-6 minutes per side for medium-rare or to desired doneness. Let rest 5 minutes before slicing.
2. Wipe out skillet, and heat remaining 1 tablespoon oil over medium heat. Add the fennel and remaining 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, 5-6 minutes or until slightly browned and just tender.
3. Stir in olives and jalapeno, and cook for 1 minute. Sprinkle with fennel fronds, and serve alongside the sliced steak.

olive oil, kosher salt, black pepper, fennel bulbs, black olives

Taken from www.myrecipes.com/recipe/steak-with-sauted-fennel-olives-0 (may not work)