Oranges and Garlic Fennel Flank Steak

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

Step 1

Grind black pepper and fennel seeds together using a mortar and pestle. Take half of this mixture and mix it with some salt in a small bowl—set this aside for later. In another bowl, combine the remaining pepper and fennel mix with the garlic, rosemary, 2 tablespoons of olive oil, orange juice, and a pinch of cayenne pepper. Rub this flavorful mixture all over the flank steak, poking it into the meat a few times with a fork so it really soaks in. Pop the steak into a resealable bag and let it marinate in the fridge for about 2 hours.

Step 2

When you’re ready to cook, take the steak out of the marinade and scrape off any extra marinade that’s clinging on. Preheat your grill to medium-high and give the grates a light oiling. Sprinkle the reserved pepper and fennel mixture evenly over the steak. Also, drizzle a tablespoon of olive oil over the orange halves to prepare them for grilling.

Step 3

Grill the steak for about 5 minutes on each side, until it’s just firm to the touch and still juicy with a warm pink center—a meat thermometer should read around 130°F. Once done, set the steak aside to rest for 10 to 15 minutes before slicing it against the grain.

Step 4

While the steak rests, place the orange halves flesh-side down on the grill. Let them cook until they’re beautifully caramelized and golden, which usually takes 3 to 5 minutes. Finally, arrange the sliced steak and three of the grilled orange halves on a platter, then squeeze the juice from the remaining caramelized orange half over the top for a bright, tangy finish.