Flank Steak With Roasted Garlic Sauce (Printable)
Tender flank steak with creamy roasted garlic sauce, ideal for special occasions.
# 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:
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 transforms into a velvety sauce that makes even inexpensive steak feel like a restaurant splurge
- Everything comes together in under an hour but tastes like you spent all afternoon tending to it
02 -
- Flank steak gets tough if you cook it past medium and absolutely must be sliced against the grain. Take the extra few seconds to notice which direction the muscle fibers run and cut across them.
- The sauce will seem thin at first but it tightens up quickly as it simmers. Dont walk away from the stove or you might end up with garlic cream instead of sauce.
03 -
- Marinate the steak in olive oil, garlic, and herbs for up to four hours before cooking if you remember. Its not strictly necessary but adds another layer of flavor.
- Let your steak come to room temperature for about 30 minutes before cooking. It sears more evenly and cooks more predictably.