Garlic Fennel Flank Steak with Oranges recipe
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Ingredients
- 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
Nutrition Info
- 319.1 caloriescarbohydrate: 6.1 gcholesterol: 50.6 mgfat: 19.8 gfiber: 1.6 gprotein: 28.3 gsaturatedFat: 5.3 gservingSize: -sodium: 1219 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Garlic Fennel Flank Steak with Oranges
Directions
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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.