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Steak With Sautéed Fennel And Olives

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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 jalapeño (preferably red), seeded and thinly sliced

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