- 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
- 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.
04/25/2018
recipepes.com
Garlic Fennel Flank Steak with Oranges, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
