Tantillo Recipes

Steak with Sautéed Fennel and Olives

April 8, 2016

Tantillo Recipes


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


1In 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.


0 Reviews


All fields are required to submit a review.