Flank Steak with Roasted Garlic Sauce (Printable View)

Tender seared flank steak paired with rich, creamy roasted garlic sauce for an elegant main dish.

# Ingredient List:

→ 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 Prepare:

01 - Preheat oven to 400°F.
02 - 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.
03 - Pat flank steak dry. Rub with 1 tbsp olive oil, salt, and pepper.
04 - Heat large ovenproof skillet over medium-high heat. Sear steak for 3–4 minutes per side until well browned. Transfer skillet to oven and roast for 6–8 minutes for medium-rare.
05 - Remove steak from oven, transfer to plate, and tent loosely with foil. Let rest for 10 minutes.
06 - Squeeze roasted garlic cloves from bulbs into small saucepan. Add broth and bring to 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 Suggestions:

01 -
  • The roasted garlic sauce creates this incredible velvety texture that clings to every slice of beef
  • Flank steak becomes tender and juicy when you nail the sear-and-roast technique
  • This looks and tastes like something youd order at a steakhouse but costs a fraction of the price
02 -
  • Letting the steak rest is not optional, it is the difference between juicy and dry
  • Slice against the grain, meaning cut perpendicular to those long muscle fibers running through the meat
  • The sauce thickens quickly as it cools, so do not over-reduce it in the pan
03 -
  • Take the steak out of the fridge 30 minutes before cooking for more even results
  • If you want to marinate, keep it simple with olive oil, garlic, and herbs for up to 4 hours

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