Garlic Fennel Flank Steak with Oranges
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Garlic Fennel Flank Steak with Oranges

1. Ground black pepper - 2 tablespoons
2. Fennel seed - 1 tablespoon
3. Salt - 2 teaspoons
4. Garlic, crushed - 4 cloves
5. Rosemary, leaves stripped and bruised - 4 sprigs
6. Olive oil - 2 tablespoons
7. Orange, juiced - 1
8. Cayenne pepper, or to taste - 1 pinch
9. Flank steak - 1 (2 pound)
10. Olive oil, or as needed - 1 tablespoon
11. Oranges, halved - 2

How to cook deliciously - Garlic Fennel Flank Steak with Oranges

1. Stage

Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.

2. Stage

Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.

3. Stage

Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.

4. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

5. Stage

Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.

6. Stage

Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.

7. Stage

Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.