0 Full-screen Steak with Sautéed Fennel and Olives April 8, 2016 Ingredients 4 tbsp Tantillo Extra Virgin Olive Oil 2 one inch strip steaks Sea salt and black pepper 2 medium bulbs of fennel, thinly sliced 1 tbsp fennel fronds ½ cup pitted black olives 1 red jalapeño, seeded and chopped Season steak with ½ tsp of salt and 1 tsp of black pepper Directions1In a large pan, heat 1 tbsp of Tantillo Extra Virgin Olive Oil.2Cook/grill steak until desired doneness-wait about 5 minutes after cooking before slicing.3Wipe the pan, and add the remaining Tantillo Extra Virgin Olive Oil to the pan over medium heat; add fennel, salt and pepper.4Stir occasionally until golden brown. Stir in olives and jalapenos and cook 1 minute. 5Sprinkle fennel fronds and serve with steak. close full screen 00:00 0 Reviews Cancel replyYour name ... Your email ... Your review ...All fields are required to submit a review.