Garlic Fennel Flank Steak with Oranges

01Method

1. 1

   Using a mortar and pestle, grind together the black pepper and fennel seeds. Transfer half of the mixture to a small bowl and combine with the salt; set aside.

2. 2

   In a separate bowl, mix the remaining pepper-fennel blend with the garlic, rosemary, olive oil, orange juice, and cayenne pepper.

3. 3

   Coat both sides of the flank steak with the rosemary-garlic mixture, pressing it into the meat with a fork several times. Seal the steak in a resealable bag and refrigerate for 2 hours. Before cooking, remove the steak and scrape off any excess marinade.

4. 4

   Heat an outdoor grill to medium-high and lightly oil the grates.

5. 5

   Pat the reserved pepper-fennel mixture onto both sides of the steak. Drizzle olive oil over the cut sides of the orange halves.

6. 6

   Grill the steak until it starts to firm up and the center is reddish-pink and juicy, about 5 minutes per side, or until an instant-read thermometer reads 130°F (54°C). Transfer to a plate and let rest for 10 to 15 minutes, then slice against the grain.

7. 7

   Lay the orange halves flesh-side down on the grill and cook until golden and caramelized, 3 to 5 minutes. Arrange the steak and three orange halves on a serving platter, then squeeze the remaining caramelized half over the top.