Garlic Fennel Flank Steak With Oranges

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 40 mins


• 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.