Hello this is Chef John from foodwishes.com with the incredibly interesting recipe garlic fennel steak with grilled oranges. This thing makes its own sauce you see that later. It starts with a simple little dry rub well it’s going to be dry rub and a wet rub but were going to take some fennel seed. All right all the amount on this side. Take some fennel seed and some black pepper and grind them up until they going to look like that not total powder but pre-well round.
I'm going to take half of it. I'm going to add half of the tuna in the container because the other that I have right there. I'm going to add some salt too and that is what I'm going to season my flank steak with before its goes on the grill okay. The rest of it I'm going to use an a wet rub so that the part for the dry so I just put to the side. I'm going to strip some rosemary leaves off the stem. It’s called stripping the rosemary not its funny as it sounds. With the back of my knife not that sharpen the back I'm bruise the rosemary that brings out all the flavorful oils. Throw them a bowl with the other half of the black pepper fennel mix. Squeeze an orange don’t worry if you get a little flesh. Flesh is good.
And add garlic and a copious amount that’s like four cloves of fresh garlic and about two tablespoons or so of olive oil. Give that a rub that is a wet rub. If you're going to put on this beautiful flank steak that’s about two pounds, flank steak is wonderful it’s almost a 100% edible that just a little bit of they called silver skin. A little bit of a kind tough membrane on either end. Just take a sharp knife and trim it off its pretty easy its takes like two minutes. And when you’re done you’re going to dump that wet rub on top of the flank steak.
Now I’m going to put this in a zip lock bag in a few minutes. So I'm not too worried but I just want to kind to get evenly distributed or distributed and I'm going to use knife for sorry a fork poke it in okay. I'm going to flip it over and try to get some on the other side. And I could just dump on the bag I just think this way is easier top get a head start on having an evenly distributed before it goes on the bag. All right that’s ready were going to throw it in our zip lock.
All right marinate for two hours minimum. You can go four and by the way zip lock I'm still waiting for my donation. Love the zip lock bag. All right! After two hours when you're ready to grill very important. Take a fork and brush off all the marinade. It did its job see its infuse the flavors but if I put that on wet light that it will burn on the grill. So now that it’s dry I can add a little bit of cyan for some heat and I can sprinkle over that what I save. The black pepper the fennel and the salt I made earlier and that’s the meat coated with the dry rub seasoning.
Now were ready grill and as our secret weapon orange halves, we’re going to put a little bit of olive oil. You’re not going to believe what we do with this but you might believe it but you won't believe how good it tastes. All right wait till you're coals are white hot. By the way, Lever thanks for making you're grilling the exact size of a flank steak very convenient. Were going to go five minutes preside that gives you a perfect medium rare in parts. I will explain that. By the way I like to rotate my grill every once in awhile in case of hot spots.
So after five minutes I'm going to flip it over. Now what I love about the flank steak I'm going to say this like two more times. The left side there is a little thicker than the right side okay. So after five minutes on the other when o took this off and let it rest part of its going to medium part of its going to medium rare, parts of it going to be rare, part of it going to be well done. There’s going to be something for everybody.
Now for our oranges you’re going to put them flesh side down on the grill until they’re caramelize golden beautiful unbelievable smoky sweet caramelize orange flavor. Were going to slice our meat and put it on a platter by the way we've let this rest for good 10-15 minutes. And I'm going to plate make sure you don’t throw any of those juices to sip out. So as I cut down the middle and then I crossed the grime see those are kind of well done to medium well. As I cut farther in I got medium and I got medium rare.
And as I kept cutting if I get to the thickest, thickest part I've almost have rare how many decades. All right! So that’s my flank steak is the perfect party steak. There’s something for everybody. You probably you're thinking hey where that four orange go? I squeezed it over combined it with the juices that you see on the plate there. That this naturally came out of the meat and it was unbelievable combination so incredible.
Go to the site and the amounts and as always enjoy.
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