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Garlic Fennel Flank Steak with Oranges

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    2 h 40 m
Chef John

Chef John

While this dish may appear to be inspired by Italian or Spanish influences (which it is), it's also a take on one of my favorite Chinese dishes; spicy orange beef. I love to grill flank steak with a highly flavored rub of garlic, fennel, salt and black pepper.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1219 mg
  • 49%

Based on a 2,000 calorie diet

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.
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