Steak & Fennel Sandwhiches

10 out of 11 stars. Easy & good for lunch or dinner - leftovers are just as good too.

4 servings

• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 4 teaspoons olive oil, divided
• 3 cups thinly sliced fennel bulb (about one bulb)
• 4 (4oz) beef tenderloin steaks, fat trimmed off (we used one big steak)
• Mayo
• Sourdough or Ciabatta bread toasted (we used sourdough & didn't toast)
• 1 cup arugula (or any type of lettuce you want to put on)

Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl. Heat 2 teaspoons oil in large nonstick skillet over medium high heat. Add 1/2 teaspoon spice mixture just made and fennel; saute 15 minutes or until fennel is tender and lightly browned, stirring frequently. Transfer to a bowl; wipe pan clean with paper towels. Heat remaining 2 teaspoons oil in pan, sprinkle steaks wvenly with remining spice mixture. Add steaks to pan; cook 4 mins on each side or until desired donesness. Remove from pan - let stand 10 mins. Thinly slice steaks.

To prepare sandwhiches: Spread a slice of bread with mayo, place beef, fennel and arugula on & then top with another slice of bread.