Flank Steak with Lemon Fennel

Ingredients

• 4 tablespoons butter cut into pieces
• 2 large fennel bulbs fresh
• 1 teaspoon fennel seeds crushed
• 1.3 pound flank steak 
• 0.8 teaspoon coarsely ground pepper black divided
• 1  optional: lemon 
• 2 tablespoons olive oil divided
• 0.8 teaspoon salt divided

Equipment

• bowl
• frying pan
• aluminum foil
• cutting board

Directions

1. Heat a large cast iron or heavy-bottomed skillet over medium-high heat.
2. Sprinkle steak with fennel seeds, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
3. Add 1 tablespoon oil to skillet. Cook steak in hot oil, turning once, about 3 minutes on each side for medium-rare.
4. While steaks cook, cut fennel in half, and remove tough outer layers.
5. Remove core, and slice very thinly. Chop 1 tablespoon fresh fennel fronds, and place in a medium bowl with sliced fennel. Zest lemon into a small bowl; cut lemon in half, and add 1 teaspoon juice.
6. Add remaining 1/4 teaspoon each salt and pepper; set aside.
7. Transfer steak to a cutting board, and cover loosely with aluminum foil to keep warm.
8. Add butter and remaining 1 tablespoon oil to skillet.
9. Add fresh fennel, and cook about 30 seconds.
10. Add lemon mixture; cover and cook, stirring occasionally, 4 minutes or until fennel is crisp-tender.
11. Cut steak into thin slices, and serve with fennel mixture.