Garlic Fennel Flank Steak with Oranges

Garlic Fennel Flank Steak with Oranges

Chef John's recipe for garlic fennel flank steak with oranges draws inspiration from Italian, Spanish, and Chinese cuisines.

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
319 Calories

Recipe Instructions

Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
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.
Step 3
Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
Step 4
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.
Step 5
Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
Step 6
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.
Step 7
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.
Garlic Fennel Flank Steak with Oranges
Garlic Fennel Flank Steak with Oranges

Ingredients

  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 2 tablespoons ground black pepper
  • 1 tablespoon fennel seed
  • 4 cloves garlic, crushed
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon olive oil, or as needed
  • 1 (2 pound) flank steak
  • 1 orange, juiced
  • 2 oranges, halved
  • 4 sprigs rosemary, leaves stripped and bruised

Categories

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