Flank Steak With Roasted Garlic Sauce (Print Version)
Tender seared flank steak with rich 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
13 - 2 tbsp chopped fresh parsley
# How to Make It:
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.
# Expert Hints:
01 -
- The roasted garlic sauce transforms simple flank steak into something that tastes like it came from a steakhouse but costs a fraction of the price
- Resting the meat properly makes all the difference between tough and tender, and this recipe nails that crucial step
02 -
- Letting the meat rest for the full 10 minutes is non negotiable, otherwise all those delicious juices will end up on your cutting board instead of in your mouth
- Slicing against the grain is the secret weapon that turns flank steak from tough to incredibly tender
03 -
- If you can find grass fed flank steak, it tends to have more flavor and better texture, though conventional beef works perfectly well too
- Roast an extra garlic bulb and spread those soft cloves on bread while you wait for the steak to rest, it's the cook's treat that never gets mentioned but always gets eaten