Garlic Fennel Flank Steak with Oranges Recipe

Prep Time::15 mins

Cook Time::15 mins

Additional Time:: 2 hrs 10 mins

Total Time:: 2 hrs 40 mins

Servings::4

Yield::4 servings

Ingredients

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Original recipe (1X) yields 4 servings

2 tablespoons ground black pepper

1 tablespoon fennel seed

2 teaspoons salt

4 cloves garlic, crushed

4 sprigs rosemary, leaves stripped and bruised

2 tablespoons olive oil

1 orange, juiced

1 pinch cayenne pepper, or to taste

1 (2 pound) flank steak

1 tablespoon olive oil, or as needed

2 oranges, halved

Directions

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.

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

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.

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

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

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.

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.

Nutrition:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

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