Grilled Beef with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. The combination of grilled beef and fennel is elegant yet surprisingly simple, with fragrant thyme and a bright citrus marinade that makes everything taste restaurant quality. Fennel is wonderfully nutritious too, packed with fiber and vitamin C to support digestion and immunity. What I love most is that you probably have most of these ingredients already, and the whole meal costs way less than ordering takeout. The steaks stay juicy and tender while the fennel caramelizes into sweet, buttery perfection on the grill.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick, about 8 oz each)
- 3fennel bulbs(trimmed and quartered lengthwise)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh orange juice
- 2 tablespoonsfresh thyme(chopped)
- 3garlic cloves(minced)
- 1 teaspoonlemon zest
- 1 tablespoondijon mustard
- 1½ teaspoonskosher salt
- 1 teaspoonblack pepper(freshly ground)
- ½ teaspoonfennel seeds(crushed)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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