Citrus Garlic Fennel Flank Steak

Ingredients 0/11

Step 1

Grind black pepper and fennel seeds together using a mortar and pestle. Set aside half of this mixture in a small bowl and mix in some salt. In another bowl, combine the rest of the pepper-fennel mix with minced garlic, chopped rosemary, 2 tablespoons of olive oil, orange juice, and a pinch of cayenne pepper.

Step 2

Coat the flank steak evenly with this fragrant mixture, using a fork to poke the marinade into the meat a few times. Pop the steak into a resealable bag and let it marinate in the fridge for about two hours. When ready, take the steak out and scrape off any extra marinade.

Step 3

Heat up your grill to medium-high and lightly oil the grates. Sprinkle the reserved pepper-fennel salt all over the steak, then place it on the grill. Cook for roughly 5 minutes per side until the steak feels firm but juicy, aiming for an internal temperature of about 130°F for medium-rare. Once done, let it rest on a plate for 10 to 15 minutes before slicing it against the grain.

Step 4

While the steak is resting, throw the orange halves on the grill, cut side down, and cook until they turn golden and caramelized—this should take around 3 to 5 minutes. Arrange the sliced steak and three of the grilled orange halves on a platter, then squeeze the juice from the last caramelized orange half over the meat for an extra burst of flavor.