This Flank Steak With Garlic Butter Sauce brings steakhouse vibes to your own kitchen.
If you have been to my house for dinner in the last few months, there is a good chance you have eaten this steak. I keep making it because it’s so easy—it’s forgiving and yet elegant enough to serve to guests. I now have the timing down by heart, so I can pull it off without much thought, even after a long day or when I’m in a rush to get things plated.
I like to use flank steak, but if you really want to, you can swap in skirt steak, sirloin, or another cut you love. The garlic butter “sauce” is really just butter and a generous amount of minced garlic melted together until the garlic softens and mellows in the pan. Poured over sliced steak and finished with a big handful of chopped flat-leaf parsley, it tastes steakhouse-worthy: juicy meat, warm butter, and garlic in every bite, plus fresh herbs to brighten the palate.
I like to serve this steak with some grilled asparagus, and if I am feeling extra inspired, some baked potatoes with homemade ranch—it’s basically an herby sour cream, which also goes great with steak. Try this combo out for your next dinner party when you’re firing up the grill, and I guarantee it’ll make it into your regular rotation.
Tips and tricks for cooking flank steak
There are some tips to keep in mind when you’re making flank steak. First, take your steak out of the fridge and let it come to room temperature for 30 minutes to an hour before grilling it. This results in a more even cook.
Second, I recommend cooking the flank steak to medium or medium-rare. Overcooked flank is tough and chewy. This is between 130 and 140°F, so an internal meat thermometer will be your best friend here. Keep in mind that when you pull the steak off the grill and let it rest for 10 minutes, carryover cooking will occur and the temperature will continue rising by about 5°F. Factor this into the equation when you’re checking the temp.
How do I store leftovers?
Store leftover steak in an airtight container in the fridge for 3-4 days. Reheat the steak in a skillet or low oven, bearing in mind that it will increase the original doneness level. You can also slice it up cold and serve it over salads or in sandwiches.
Serving suggestions
There are so many ways you can go with sides. While you’ve got the grill fired up, consider making some Grilled Asparagus or Grilled Green Beans to serve on the side for a classic steakhouse vibe. Take that a step further by making some Loaded Baked Potatoes or Boursin Stuffed Mushrooms for something truly gourmet.
Flank Steak With Garlic Butter Sauce
Ingredients
For The Steak
- 4 flank steaks
- Salt and pepper
- Olive oil
- 3 garlic cloves
- Fresh thyme sprigs
- Fresh rosemary sprigs
For The Garlic Butter Sauce:
- 1/2 cup butter
- 4 cloves garlic minced
- Salt
- 1/4 cup flat-leaf parsley chopped
Instructions
- Marinate your flank steak. Season both sides well with salt and pepper. Drizzle with olive oil and rub with garlic cloves.
- Lay fresh herbs underneath and on top of the steak. Cover with plastic wrap and chill in the fridge for 2 hours.
- Take the steak out of the fridge 30-60 minutes before you are ready to grill. Heat grill to high and cook 4-6 minutes on each side or until rare to medium.
- Pull steak off grill, cover with aluminum foil, and let rest for 10 minutes.
- While the steak is resting, start the butter sauce. Add the butter, garlic, and a generous pinch of salt to a saucepan.
- Melt the butter over medium-low heat until the garlic softens, about 2 minutes.
- Slice the flank steak against the grain as thinly as possible.
- Pour garlic butter over steak, sprinkle with chopped parsley, and serve.
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