Beef · Italian · 30 min
Flank Steak with Italian-Style Spicy Fennel, Orange & Olive Salad
- 30 min
- 2–6 servings
- 684 kcal / serving
Juicy flank steak pairs with a crisp fennel, orange and olive salad, finished with a tangy anchovy dressing. It comes together quickly for a weeknight meal with bright, savory notes.
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Ingredients
- 2anchovy fillets, packed in oil
- 2fennel bulbs
- ¾ lbflank steak
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- 1orange
- ½ mediumred onion
- flank steaks
- oranges
- red onions
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, oregano, dried, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2fennel bulbs
- ½ small bunchItalian (flat-leaf) parsley
- 1orange
- ½ mediumred onion
- oranges
- red onions
Meat & seafood
- 2anchovy fillets, packed in oil
- ¾ lbflank steak
- flank steaks
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| anchovy fillets, packed in oil | 2 | 4 | 6 |
| fennel bulbs | 2 | 4 | 6 |
| flank steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| orange | 1 | ||
| red onion | ½ medium | 1 medium | 1 ½ medium |
| oranges | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk together minced anchovy fillets, oil, red wine vinegar and spices to make a dressing. Set aside.
- Season the flank steak on both sides with salt and pepper, then brush with half of the dressing and let rest while you prep the salad ingredients.
- Thinly slice the red onion and add it to the dressing bowl to marinate briefly.
- Halve the olives lengthwise and add them to the bowl along with the orange segments that you free from membrane and skin.
- Trim the fennel, cut into halves, and slice crosswise into thin half-moons; add to the bowl with olives and oranges.
- Tear parsley leaves from the stems and stir them into the bowl to finish the salad.
- Preheat a nonstick skillet over medium-high heat, then cook the steak to your preferred doneness, about 2–4 minutes per side.
- Let the steak rest briefly, then slice it thinly against the grain and serve with the salad on the side or atop plates.
Two tips
- Prep the salad ahead by combining the dressing and aromatics; refrigerate and assemble with the fennel and citrus just before serving.
- Swap in capers or sliced black olives if you don’t have Kalamata olives, keeping the same dressing and balance.
Nutrition per serving
- Calories
- 684 kcal
- Protein
- 55 g
- Carbs
- 30 g
- Fat
- 40 g
- Fiber
- 10 g
- Sodium
- 1198 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.