Ingredients
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2 tablespoons ground black pepper
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1 tablespoon fennel seed
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2 teaspoons salt
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4 cloves garlic, crushed
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4 sprigs rosemary, leaves stripped and bruised
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2 tablespoons olive oil
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1 orange, juiced
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1 pinch cayenne pepper, or to taste
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1 (2 pound) flank steak
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1 tablespoon olive oil, or as needed
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2 oranges, halved
Directions
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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.
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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.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
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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.
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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 (per serving)
319 | Calories |
20g | Fat |
6g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 319 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 5g | 27% |
Cholesterol 51mg | 17% |
Sodium 1219mg | 53% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 2g | 6% |
Total Sugars 2g | |
Protein 28g | 57% |
Vitamin C 12mg | 14% |
Calcium 60mg | 5% |
Iron 3mg | 18% |
Potassium 448mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.