Flank Steak with Roasted Garlic Sauce (Printable)

Tender flank steak paired with a velvety roasted garlic cream sauce. Ready in under an hour.

# 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 Tips:

01 -
  • The roasted garlic sauce creates this velvety richness that makes restaurant-quality steak feel totally doable at home
  • Flank steak becomes impossibly tender when you slice it correctly and pair it with something this luxurious
02 -
  • Slicing across the grain is the difference between tough chewing and butter-soft bites, so take your time and pay attention to which way the muscle fibers run
  • The sauce can break if you boil it too hard, so keep it at a gentle simmer and whisk constantly
03 -
  • A cast-iron skillet holds heat better than stainless steel for searing, but any ovenproof pan works
  • If your sauce looks too thin, keep simmering it gently until it coats the back of a spoon

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