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Garlic Fennel Flank Steak with Oranges
Garlic Fennel Flank Steak with Oranges
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
160 minutes
Savor Chef John's fusion flank steak with garlic, fennel, and zesty oranges, a culinary journey blending Italian, Spanish, and Chinese influences.
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
Instructions:
  • Combine freshly ground black pepper and aromatic fennel seed in a mortar and pestle. Transfer half of the flavorful mixture to a small bowl and mix in salt until well combined.
  • Combine the rest of the pepper mixture with garlic, rosemary, 2 tablespoons of olive oil, orange juice, and cayenne pepper in a bowl.
  • Massage the rosemary mixture into both sides of the flank steak, pressing it into the meat with a fork. Place the steak in a resealable plastic bag and let it marinate in the refrigerator for 2 hours. Remove the steak from the marinade and make sure to scrape off and discard any extra marinade.
  • Prepare the outdoor grill by preheating it to medium-high heat and lightly oiling the grate.
  • Sprinkle the pepper-fennel mixture over the steak. Drizzle 1 tablespoon of olive oil over the orange halves.
  • Grill the steak until it firms up with a reddish-pink and juicy center, about 5 minutes per side. Use an instant-read thermometer to check that the center reaches 130°F (54°C). Rest on a plate for 10 to 15 minutes before slicing across the grain.
  • Grill oranges, flesh-side down, until golden and caramelized, about 3 to 5 minutes. Arrange steak and 3 charred orange halves on a platter. Drizzle the caramelized juice from the remaining orange half over the steak.

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