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.
Ingredients
- 2 tablespoons ground black pepper
- 1 tablespoon fennel seed
- 2 teaspoons salt
- 4 cloves garlic, crushed
- 4 sprigs rosemary, leaves stripped and bruised
- 2 tablespoons olive oil
- 1 orange, juiced
- 1 pinch cayenne pepper, or to taste
- 1 (2 pound) flank steak
- 1 tablespoon olive oil, or as needed
- 2 oranges, halved
Directions
Step 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.
Step 2
Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
Step 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.
Step 4
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 5
Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
Step 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.
Step 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 Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 319 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat5g | 27% |
Cholesterol51mg | 17% |
Sodium1219mg | 53% |
Total Carbohydrate6g | 2% |
Dietary Fiber2g | 6% |
Total Sugars2g | |
Protein28g | |
Vitamin C12mg | 62% |
Calcium60mg | 5% |
Iron3mg | 18% |
Potassium448mg | 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.
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