Garlic Fennel Flank Steak With Oranges
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
43
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 tbsps
Ground Black Pepper1 tbsp
Fennel Seed2 tsps
Salt4 cloves
Garlic (crushed)1 tbsp
Olive Oil (or as needed)1 pinch
Cayenne Pepper (to taste)910 g
Steak (flank)Directions:
1
Grind black pepper and fennel seed together in a mortar with a pestle
2
Pour half the pepper mixture into a small bowl and stir in salt
3
Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl
4
Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork
5
Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours
6
Remove steak from marinade; scrape off and discard any excess marinade
7
Preheat an outdoor grill for medium-high heat and lightly oil the grate
8
Sprinkle reserved pepper-fennel mixture over steak
9
Drizzle 1 tablespoon olive oil over orange halves
10
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
11
An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)
12
Remove to a plate to rest for 10 to 15 minutes before slicing across the grain
13
Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes
14
Place steak and 3 orange halves on a serving platter
15
Squeeze remaining caramelized orange half over the steak