Flank Steak With Roasted Garlic Sauce (Print)
Tender seared flank steak topped with a velvety roasted garlic cream sauce for an impressive dinner.
# What You’ll 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:
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.
05 - Transfer skillet to oven and roast for 6–8 minutes for medium-rare, or adjust for desired doneness.
06 - Remove steak from oven, transfer to a plate, and tent loosely with foil. Let rest for 10 minutes.
07 - 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.
08 - 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.
09 - Slice flank steak thinly across the grain. Spoon roasted garlic sauce over steak. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- The roasted garlic sauce turns into something creamy and luxurious that you'll want to put on everything
- Flank steak stays juicy and tender when you nail the rest time, making it feel way more expensive than it actually is
02 -
- Slicing against the grain is absolutely non-negotiable, or you'll end up with chewy, tough steak instead of tender bites
- The garlic needs to cool for just a couple minutes before squeezing, or you'll burn your fingers like I definitely did the first time
03 -
- Take the steak out of the fridge 30 minutes before cooking so it sears evenly instead of steaming
- Pat the meat completely dry with paper towels, because moisture is the enemy of a good crust