Flank Steak With Roasted Garlic Sauce (Printable)
Tender flank steak topped with creamy roasted garlic 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
# Directions:
01 - Preheat oven to 400°F. 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.
02 - Pat flank steak dry and rub with 1 tbsp olive oil, salt, and pepper.
03 - Heat a large ovenproof skillet over medium-high heat. Sear steak for 3–4 minutes per side until well browned.
04 - 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.
# Expert Advice:
01 -
- The roasted garlic transforms into something completely unexpected sweet, nutty, and utterly luxurious
- This sauce takes a simple flank steak and elevates it into restaurant quality dinner without the fuss
02 -
- Slicing against the grain is non negotiable or the meat will be tough and chewy instead of tender
- The sauce thickens as it stands so do not over reduce it in the pan
03 -
- Take the steak out of the fridge 30 minutes before cooking so it sears evenly
- Pat the meat extremely dry before seasoning to get the best crust