Flank Steak With Roasted Garlic Sauce (Print)

Tender seared flank steak drizzled with velvety 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 Advice:

01 -
  • The roasted garlic transforms into something sweet and mellow, completely unlike raw garlics sharp bite
  • That sauce becomes incredibly luxurious and rich without much effort at all
02 -
  • Let the steak rest for the full 10 minutes or you will lose all those delicious juices the moment you cut into it
  • Slicing against the grain is not optional, it is what makes flank steak tender instead of chewy
03 -
  • Marinate the steak in olive oil, garlic, and herbs for up to 4 hours for even more flavor
  • Keep the sauce on low heat and stir constantly once you add the cream so it does not break

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