Flank Steak With Roasted Garlic Sauce (Printable)

Tender seared flank steak drizzled with creamy roasted garlic sauce. An impressive yet simple main dish 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

# 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 Advice:

01 -
  • The roasted garlic transforms into this silky, spreadable luxury that feels restaurant fancy but takes almost no effort
  • Flank steak is budget friendly but becomes melt in your tender when you rest it properly
  • The whole dish comes together in under an hour but looks like you spent all day cooking
02 -
  • Don't skip the resting step — even five minutes makes the difference between tough and tender
  • Your garlic is done when the cloves are soft and easily squeezed from their skins
  • Cast iron retains heat beautifully and gives you the best sear, but any ovenproof skillet works
03 -
  • Ask your butcher to slice the flank steak against the grain if you're nervous about getting it right
  • Make extra sauce — it keeps for days in the fridge and transforms scrambled eggs
  • Room temperature steak sears more evenly, so take it out 30 minutes before cooking

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