Fennel & Citrus Flank Steak
Cooking with fire is always fun, especially outdoors with friends! This simple yet delicious recipe is great for entertaining guests any time of year! This recipe takes bright and bold flavors all the way through the dish starting with a marinated Organic Prairie Flank Steak, right to the plate with grilled vegetables and citrus vinaigrette!
Fennel & Citrus Flank Steak
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
2 to 4
Prep Time
80 minutes
Cook Time
20 minutes
Cooking with fire is always fun, especially outdoors with friends! This simple yet delicious recipe is great for entertaining guests any time of year! This recipe takes bright and bold flavors all the way through the dish starting with a marinated Organic Prairie® Flank Steak, right to the plate with grilled vegetables and citrus vinaigrette!
Ingredients
-
2 Organic Prairie® Flank Steaks
- 3 tablespoons whole fennel seed
- 2 teaspoons whole coriander seed
- 2 teaspoons whole black pepper corn
- 3 teaspoons granulated onion (chef’s note, **not powder)
- 2 teaspoons kosher salt
- 2 teaspoons granulated garlic (chef’s note, **not powder)
- 2 teaspoons Aleppo pepper flakes
- 2 tablespoons dried parsley
- 2 oranges zested and juiced
- 1 lemon zested and juiced
- 4 tablespoons extra virgin olive oil
- 1 small bulb fennel
-
4 bulbed green onions (Chef’s note, “spring onions” are bulbous sweet white onions. This is truly a chef’s choice decision!)
- 5 mixed sweet baby peppers (Chef’s note, this too is a chef’s choice, don’t get wrapped around the axle about peppers, use what you like.)
-
2 tablespoons golden raisins
-
10 each Castelvetrano olives, rough chopped
-
1 bunch fresh parsley
-
2 tablespoons “marinade” mixture Pinch kosher salt to taste
Flank Steaks
Marinade
Grilled Vegetable Salad
Directions
FOR THE FLANK STEAK MARINADE
Toast fennel seed, coriander seed and black peppercorns in a saute pan on the stovetop until fennel seed is slightly golden brown and the aromas are released. Remove from heat and set aside.
In a small bowl add the fennel seed, coriander seed, black peppercorns, granulated onion, kosher salt, granulated garlic, Aleppo pepper flakes, and parsley and mix together. Add citrus zest and juices and olive oil. With a mortar and pestle, blender, or food processor, grind the mixture as finely as you prefer. Set 2 tablespoons of the marinade aside to use as dressing for the grilled vegetable salad.
Pour half of the remaining marinade mixture over the first side of the Organic Prairie Flank Steak, flip steak and pour the remaining marinade, wrap tightly and put in the fridge overnight.
FOR THE FINISHED DISH, NEXT DAY
Get your grill of choice rockin’ hot. Remove flank steak from the fridge and leave out to come up to room temp for about an hour. In the mean- time, slice fennel, onions and peppers as desired.
When grill is hot, place steak in the center of the grill and arrange vege- tables around the steak. Discard the flank marinade. Grill the vegetables until you see grill marks on one side. You want this salad to represent the flavors of the grill but also the raw, fresh ingredients. Grill the flank on both sides until the temperature reads 120 F and remove from heat to rest about 8 minutes.
Remove veggies from grill and put into small mixing bowl along with the 2 tablespoons of marinade set aside, golden raisins, and olives, mix well. Slice steak and plate salad. Drizzle remaining liquid and marinade onto the plate.