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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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
2 hrs 10 mins
total:
2 hrs 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.

  • 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.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.

  • 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.

  • 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.

Nutrition:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

319 calories; protein 28.3g 57% DV; carbohydrates 6.1g 2% DV; fat 19.8g 30% DV; cholesterol 50.6mg 17% DV; sodium 1219mg 49% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2018
This was excellent. Read More

Most helpful critical review

Rating: 2 stars
03/21/2017
my hubby didn't like this. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/20/2016
I made this dish for dinner last night and it was a big hit. It was very easy to make. I ended up making 2 flank steaks (they only had double packages) and doubled the amount of marinade and rub. Due to how late I had to work the meat marinated overnight instead of 2 hours. It was extremely flavorful and amazing. Read More
Rating: 5 stars
02/02/2017
Made this for company; received rave reviews and requests for the recipe. I did double the ground pepper in the rub but left the salt as per the recipe. Next time I would reduce the salt as I found this a bit salty for my tastes; my guests had mixed opinions on that account - so I guess it depends on personal taste. Read More
Rating: 5 stars
06/24/2018
This was excellent. Read More
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Rating: 2 stars
03/20/2017
my hubby didn't like this. Read More
Rating: 5 stars
05/07/2016
I made this last night for my husband and son. I followed the recipe as written and we had quite the feast! The meat was so tender and had a wonderful taste. The fennel was perfect without being overwhelming. I liked it so much that I plan to make it again for a party I'm having. Read More