Steak With Sautéed Fennel And Olives

• 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

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 jalapeno and cook for 1 minute. Sprinkle with the fennel fronds and serve with the sliced steak.
4. Add color and a sweet shot of citrus by mixing orange segments into the sauteed fennel just before serving.

olive oil, kosher salt, bulbs fennel, black olives

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