Garlic Fennel Flank Steak with Oranges
Description
Chef John's recipe for garlic fennel flank steak with oranges draws inspiration from Italian, Spanish, and Chinese cuisines.
Ingredients
•
2 tablespoons ground black pepper
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1 tablespoon fennel seed
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2 teaspoons salt
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4 cloves garlic, crushed
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4 sprigs rosemary, leaves stripped and bruised
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2 tablespoons olive oil
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1 orange, juiced
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1 pinch cayenne pepper, or to taste
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1 (2 pound) flank steak
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1 tablespoon olive oil, or as needed
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2 oranges, halved
Directions
1
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.
2
Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
3
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.
4
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5
Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
6
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.
7
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.