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Steak With Sauted Fennel and Olives
- 3 tablespoons olive oil
- 2 1-inch-thick strip steaks (about 1 1/2 pounds total)
- 2 kosher salt and black pepper
- 1/2 cup medium bulbs fennel, thinly sliced, plus 1 tablespoon fronds
- 1 pitted black olives (preferably oil cured)
Directions:View on Real Simple
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