Garlic & Fennel-Crusted Steak

Grilled beef steak with spices

Garlic & Fennel-Crusted Steak

A garlic and herb marinade, and the smoky juices from grilled oranges, makes this fennel-crusted steak recipe special. This recipe is a tasty way to try something out of the ordinary for your next barbecue.

Serves 4-6 portion of Flank Steak
Prep Time: 10 minutes


3 oranges, halved
2 tbsp olive oil
4 sprigs rosemary, chopped
6 cloves garlic, crushed
1 flank steak, trimmed (about 2 1/2 pounds)
1 tbsp fennel seeds
2 tbsp course ground black pepper
cayenne pepper to taste


Squeeze half an orange into a small bowl, add the olive oil, rosemary, and garlic, and mix well. Place the flank steak in a plastic zip lock bag, and pour in the marinade. Refrigerate for from 8 to 12 hours.

Using the flat of a knife, crush the fennel seeds against a cutting board, until they are coarsely ground. Combine with the pepper, salt and cayenne. Remove the flank steak from the bag, and pat dry with a paper towel. Place on a plate and coat both sides with the spices, pressing in firmly.

Grill on a hot charcoal, or gas grill, until desired doneness is reached. Allow flank steak to rest on a plate for 10 minutes before slicing. While the flank steak is resting, place the halved oranges, cut-side down on the grill, and cook to warm the juice, and char the surface, about 5 minutes.

Serve the flank steak sliced thin, with any reserved juices, and the grilled oranges. The warm, smoky orange juice can be squeezed on the meat, if desired.


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