Flank Steak with Roasted Garlic Sauce (Printable)
Tender flank steak topped with a rich, creamy roasted garlic sauce. An elegant dinner ready in under an hour.
# 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
# Steps:
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 and rub with 1 tbsp olive oil, salt, and pepper.
04 - Heat large ovenproof skillet over medium-high heat. Sear steak 3-4 minutes per side until browned. Transfer to oven and roast 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 into small saucepan. Add broth and simmer over medium heat, whisking to break up garlic.
07 - Add cream, butter, Dijon mustard, and lemon juice. Simmer gently 2-3 minutes, whisking until smooth and slightly thickened. Season with salt and pepper.
08 - Slice flank steak thinly across the grain. Spoon roasted garlic sauce over steak and garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The roasted garlic sauce transforms an affordable cut of meat into something luxurious
- Everything comes together in under an hour while looking incredibly impressive
02 -
- Letting the steak rest before slicing is absolutely crucial, or all those juices will end up on your cutting board instead of in the meat
- Slicing against the grain shortens the muscle fibers and is the secret to making flank steak tender instead of chewy
03 -
- Marinate the steak for up to 4 hours in olive oil, garlic, and herbs for even more flavor penetration
- Make double the sauce and keep it in the fridge, it tastes even better the next day over eggs or potatoes