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
• 1 tablespoon olive oil , or as needed
• 2 oranges , halved

Instructions

1. 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. 2 Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
3. 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. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
6. 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. 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 per serving