Flank Steak with Roasted Garlic (Print View)
Juicy flank steak with creamy roasted garlic sauce, ready in under an hour.
# What You Need:
→ Meat
01 - 1 ½ lbs flank steak
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Roasted Garlic Sauce
05 - 2 whole garlic bulbs
06 - 1 tbsp olive oil
07 - 1 cup beef or chicken broth
08 - ½ cup heavy cream
09 - 2 tbsp unsalted butter
10 - 1 tsp Dijon mustard
11 - 1 tbsp fresh lemon juice
12 - Salt and pepper to taste
→ Garnish
13 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Preheat oven to 400°F.
02 - Slice tops off garlic bulbs to expose cloves. Drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
03 - Pat flank steak dry. Rub with 1 tbsp olive oil, kosher salt, and black pepper.
04 - Heat large ovenproof skillet over medium-high heat. Sear steak 3–4 minutes per side until well browned. Transfer skillet to oven and roast 6–8 minutes for medium-rare.
05 - Remove steak from oven, transfer to plate, and tent loosely with foil. Let rest 10 minutes.
06 - Squeeze roasted garlic cloves into small saucepan. Add broth and bring to simmer over medium heat, whisking to break up garlic.
07 - Add heavy cream, butter, Dijon mustard, and lemon juice. Simmer gently 2–3 minutes, whisking until smooth and slightly thickened. Season with salt and pepper.
08 - Slice flank steak thinly across grain. Spoon roasted garlic sauce over steak. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- The roasted garlic sauce creates an unbelievably rich velvety finish that makes any dinner feel like a restaurant quality meal
- Flank steak becomes tender and juicy when cooked with this method, plus the whole dish comes together in under an hour
02 -
- I once skipped the searing step and threw the raw steak right in the oven, and the flavor difference was honestly night and day
- Slicing against the grain is nonnegotiable with flank steak, or you will end up chewing through fibers that refuse to break down
03 -
- If you have time, marinate the steak for a few hours in olive oil and herbs for even more flavor penetration
- Warm your plates before serving so the sauce stays velvety and does not start congealing the second it hits the table