Flank Steak With Roasted Garlic Sauce (Print Version)
Tender flank steak topped with a smooth roasted garlic cream sauce.
# 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 (optional)
13 - 2 tbsp chopped fresh parsley
# Directions:
01 - Preheat oven to 400°F.
02 - Slice the tops off the garlic bulbs to expose the cloves. Drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
03 - Pat the flank steak dry. Rub with 1 tbsp olive oil, salt, and pepper.
04 - Heat a large ovenproof skillet over medium-high heat. Sear the steak for 3–4 minutes per side until well browned. Transfer skillet to oven and roast for 6–8 minutes for medium-rare, or adjust for desired doneness.
05 - Remove steak from oven, transfer to a plate, and tent loosely with foil. Let rest for 10 minutes.
06 - Squeeze roasted garlic cloves from bulbs into a small saucepan. Add broth and bring to a simmer over medium heat, whisking to break up garlic.
07 - Add cream, butter, Dijon mustard, and lemon juice. Simmer gently for 2–3 minutes, whisking until smooth and slightly thickened. Season with salt and pepper to taste.
08 - Slice flank steak thinly across the grain. Spoon roasted garlic sauce over steak. Garnish with fresh parsley if desired.
# Insider Tips:
01 -
- The roasted garlic sauce tastes like it came from a fancy steakhouse but comes together in minutes
- Flank steak becomes impossibly tender when you let it rest properly before slicing
02 -
- Slicing against the grain is nonnegotiable or you'll end up with tough chewy bites instead of tender ones
- The sauce thickens quickly as it cools so keep it warm until you're ready to serve
03 -
- Marinate the steak for up to four hours in olive oil, garlic, and herbs for extra depth
- Freeze the steak for 20 minutes before slicing to get paper thin strips