Garlic Fennel Flank Steak with Oranges

Garlic Fennel Flank Steak with Oranges

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Chef John 23742

"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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2 h 40 m servings 319 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.


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



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