Grilled Beef with Fennel

Instructions

1. 1

   Preheat your grill to high heat, about 450°F. Pat the beef steaks dry with paper towels and season generously with salt, black pepper, and crushed fennel seeds on both sides.

   Tip: Dry beef ensures better browning and a more flavorful crust.

2. 2

   In a small bowl, whisk together olive oil, orange juice, minced garlic, fresh thyme, lemon zest, and Dijon mustard to create the glaze.

   Tip: Prepare this glaze while the grill preheats for better time management.

3. 3

   Brush the fennel quarters lightly with 1 tablespoon of olive oil and place them cut-side down on the grill grates. Cook for 3-4 minutes until golden and caramelized, then flip and cook another 3 minutes. Transfer to a warm plate.

   Tip: The fennel should be tender but still hold its shape for best texture.

4. 4

   Place the seasoned beef steaks on the hottest part of the grill. Sear for 4-5 minutes without moving them to develop a dark brown crust.

   Tip: Resist the urge to flip or move the steaks—this creates better browning.

5. 5

   Flip the steaks and brush generously with the prepared glaze. Continue cooking for another 4-5 minutes for medium-rare, or adjust timing based on your preferred doneness.

   Tip: Use a meat thermometer: 130-135°F for medium-rare, 135-145°F for medium.

6. 6

   Remove the steaks from the grill and let them rest for 5 minutes on a warm plate, tented loosely with foil. Meanwhile, brush the fennel with any remaining glaze and return to the grill for 1 minute.

   Tip: Resting allows juices to redistribute, keeping the meat tender and juicy.

7. 7

   Plate each steak with a portion of caramelized fennel alongside. Drizzle any pan juices over the top and serve immediately.

   Tip: The residual heat will keep the dish warm while maintaining optimal tenderness.