Garlic flank steak is one of those recipes that wins you over at the very first bite. With just a few ingredients and simple prep, it combines the bold flavor of the beef with the irresistible aroma of garlic browned in butter. A dish with that homemade touch, perfect for family lunches, that impresses without much effort.
Cooked on the stovetop, on the grill, or in the oven, garlic flank steak delivers juiciness, sheen, and flavor in every slice. It’s the kind of cut that turns any meal into a special moment.
Garlic Flank Steak Recipe
Ingredients
For the best result, choose a quality cut and use fresh ingredients.
- 1 piece of flank steak (approximately 1 kg)
- 150 g salted butter
- 1 head of garlic, finely chopped
- 3 tablespoons fresh parsley
- Coarse salt and black pepper, to taste
- A drizzle of olive oil for searing
These simple ingredients are the secret to a golden, aromatic, and juicy garlic flank steak.
How to Make:
1. Make the garlic butter
In a saucepan, melt the butter and add the chopped garlic. Stir until it turns golden and releases that irresistible aroma.
Turn off the heat, mix in the parsley, and set aside. This butter will be the finishing touch for your garlic flank steak.
2. Season the meat
With the meat cleaned, season both sides with coarse salt and black pepper.
Let it rest for a few minutes to absorb the seasoning well.
3. Sear it well
Heat a cast-iron pan (or a heavy skillet) until very hot. Add a drizzle of olive oil and place the flank steak in.
Sear for about 3 to 4 minutes per side, until browned and a nice crust forms on the outside.
4. Let it rest
Remove the meat from the pan and let it rest for 5 minutes. This time is important so the juiciness remains and the liquids redistribute inside the meat.
5. Finish with the garlic butter
Spoon the garlic-parsley butter over the top.
It will melt over the meat, creating a delicious sheen and a flavor that spreads throughout the entire dish.
Tips for a Perfect Garlic Flank Steak
🍳 Use a good skillet
Cast iron is the best option because it retains steady heat and ensures even browning.
🧂 Don’t overdo the salt
Butter already adds a salty touch, so balance the seasonings to avoid masking the beef’s natural flavor.
🕰️ Respect the resting time
This detail makes all the difference. Slicing right after grilling can make the juices run out.
🌿 Be generous with the butter
It’s the heart of the recipe. Well-browned garlic and fresh parsley elevate the flavor and aroma of garlic flank steak.
Side Dishes That Pair with Garlic Flank Steak
Garlic flank steak goes well with simple, tasty plates. Here are a few ideas to build a complete lunch:
🍚 Fluffy rice
White rice absorbs the garlic-butter sauce and completes the flavor of the beef.
🥔 Creamy mash
The smooth texture of the mash contrasts deliciously with the crust of the garlic flank steak.
🥗 Green salad
Fresh greens help balance the plate and bring lightness to the meal.
🌽 Butter farofa
A well-made farofa with bacon bits and onion turns everything into a feast.
Garlic Flank Steak: On the Stovetop, in the Oven, or on the Grill?
🔥 On the stovetop
The most practical method. The meat browns and is ready in just a few minutes.
🍖 In the oven
Ideal when you want convenience. Cover with foil for the first 30 minutes, then remove to brown.
🔥 On the grill
Perfect for those who love that smoky flavor. Sear well and finish with the garlic butter melting on top.
Each method has its charm, and all guarantee a delicious garlic flank steak.
Creative Variations for Garlic Flank Steak
- With fine herbs: add thyme and rosemary to the butter for a sophisticated touch.
- With lemon: Sicilian lemon zest adds freshness and balances the flavor.
- With chili: a light touch of crushed red pepper enhances the beef and warms the palate.
These small twists make garlic flank steak versatile and perfect for different occasions.
Using Leftover Garlic Flank Steak
If a little is left (it’s hard, but it can happen!), you can use the garlic flank steak leftovers in:
- Artisanal sandwiches with melted cheese
- Savory tapiocas
- Pie and pot-pie fillings
- As a topping for short pasta, such as penne or fusilli
The meat stays tasty, and the garlic aroma remains amazing even the next day.
FAQ – Frequently Asked Questions about Garlic Flank Steak
Why does flank steak turn out tough?
Flank steak can turn out tough when it’s cooked over very high heat the whole time or when you don’t respect the resting period after cooking. This cut has long fibers, and if it’s sliced right after coming out of the pan, the juices run out, leaving the meat dry.
The secret is to sear it well, let it rest for a few minutes, and always slice garlic flank steak against the grain — that guarantees tenderness and juiciness.
How do you season flank steak for cooking?
For a balanced flavor, just use coarse salt, black pepper, and a touch of chopped garlic. If you like, add a drizzle of olive oil and fresh herbs. Ideally, let the meat sit for 15 to 20 minutes before it goes on the heat so it absorbs the seasonings.
This simple prep is the base of delicious garlic flank steak, which combines the beef’s bold flavor with the perfume of butter and parsley.
Which is more tender, tri-tip (maminha) or flank steak?
Tri-tip (maminha) is usually naturally more tender because it has fewer fibers and more marbling. Flank steak has a slightly firmer texture, but when well prepared — especially as garlic flank steak — it becomes extremely flavorful and juicy.
The difference is more about the preparation than the cut. A good sear and proper resting make all the difference in tenderness.
How do you tenderize flank steak?
There are three simple ways to tenderize flank steak:
Let it rest after searing — this helps the juices redistribute.
Slice against the grain to break up the cut’s natural texture.
If you like, use garlic butter during cooking — heat and fat help loosen the fibers and make garlic flank steak much more tender.
Conclusion: The Pleasure of Making Garlic Flank Steak at Home
Garlic flank steak is more than a recipe — it’s an experience that blends aroma, texture, and flavor in perfect harmony.
With few ingredients and a handful of simple steps, you create a dish that looks restaurant-worthy but has the warmth and affection of a home kitchen.
It’s the kind of recipe that perfumes the room, awakens your appetite, and stirs memories. Juicy, browned, and irresistible — perfect to share with the ones you love.
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