Name: Grilled Flank Steak with Roasted Garlic Lemon Butter
Prep time: 25 min
Cook time: 15 min
Total time: 65 min
Ingredients: 1 whole head garlic; 1 tbsp olive oil; Small pinch kosher salt; 1 ½ to 2 lb flank steak (680 to 900 g); 1 ½ tsp kosher salt; 1 tsp freshly cracked black pepper; 1 tbsp neutral oil, such as avocado or canola; 3 tbsp capers, drained and very well dried; 2 tbsp olive oil; 1 ½ cups cherry tomatoes (225 to 341 g ); 1 tbsp olive oil; Small pinch kosher salt; 6 tbsp unsalted butter (85 g ); Roasted garlic cloves (squeezed from the head prepared above); 1 tbsp fresh lemon juice; 1 tsp finely grated lemon zest; 1 small hot red chili or Fresno chili (thinly sliced into rings); 1 tbsp crispy capers (lightly crushed (from above)); 2 tbsp fresh parsley, roughly chopped; 1 tbsp fresh dill, torn into small fronds; Kosher salt (to taste); Remaining crispy capers; Extra parsley and dill (optional); Flaky salt (optional)

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Looking for a way to take your steak night to the next level? This Grilled Flank Steak with Roasted Garlic, Lemon Butter and Crispy Capers is exactly what your grill has been waiting for! We are leaning into fresh herbs and bright citrus to balance the rich, beefy flavours of the steak.

A platter of sliced, grilled, medium-rare flank steak with roasted garlic butter and blistered tomatoes. — Grilled Flank Steak with Roasted Garlic Lemon Butter

It is the kind of meal that feels special enough for a Saturday dinner party but is simple enough to whip up after work. Grab a cold drink and let's get the grill fired up!

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Why We Love This Recipe
Ingredients
Instructions
Tips, Substitutions & Serving Suggestions
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📖 Recipe

Why We Love This Recipe

Big Bold Flavours: The combination of roasted garlic, lemon, and Fresno chili creates a bright and savoury profile.
Textural Contrast: Salty, crispy capers and juicy blistered tomatoes add a gourmet touch to every bite.
Grill Marks and Char: High-heat searing on the Weber Genesis ensures a perfect crust while keeping the inside tender.
Simple Elegance: It looks and tastes like a restaurant dish but is surprisingly easy to pull together on a weeknight.

Ingredients

Roasted Garlic

Whole head garlic
Olive oil
Kosher salt

Flank Steak

Flank steak
Kosher salt
Black pepper
Neutral oil

Crispy Capers

Capers
Olive oil

Blistered Tomatoes

Cherry tomatoes
Olive oil
Kosher salt

Lemon Butter Finish

Unsalted butter
Roasted garlic cloves (squeezed from the head prepared above)
Lemon juice
Lemon zest
Fresno chili
Crispy capers (from above)
Fresh parsley
Fresh dill
Kosher salt

For Finishing

Remaining crispy capers
Parsley and dill (optional)
Finishing flaky salt (optional)

See the recipe card below for quantities.

Instructions

Roast the Garlic

Preheat your oven to 400°F (205°C). Slice the top off the head of garlic to expose the cloves. Place it on a small piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap it loosely and roast for 35 to 40 minutes until soft. Squeeze out the cloves once cool enough to handle.

Prepare the Flank Steak

Pat the flank steak very dry with a paper towel. This is vital for a good sear. If the steak has uneven thickness, lightly pound the thicker end. Season both sides with kosher salt and pepper, then rub with neutral oil. Let it rest at room temperature for 20 to 30 minutes.

Prep your flank steak by drying it with paper towels, lightly pounding out any larger pieces, and season it with salt and pepper, then apply oil.

Preheat Your Grill

Preheat your grill on high with the lid closed for 15 minutes. You want the internal grill temperature between 500°F and 600°F.

➡️Tip: A hot grill is the secret to those distinct grill marks and helps prevent the meat from sticking. Clean the grates thoroughly with a grill brush, then lightly oil them just before the steak hits the grates.

Make the Crispy Capers

What are Crispy Capers? Capers are pickled flower buds. When fried briefly in oil, they “bloom” like flowers and develop a crunchy texture with a concentrated salty, nutty flavour.

Heat olive oil in a small skillet over medium-high heat. Add the dry capers and cook for 2 to 3 minutes until they open and crisp up. Drain on a paper towel.

This shows how to crisp up capers and how to blister tomatoes in a skillet.

Blister the Tomatoes

In the same skillet, heat 1 tablespoon of olive oil. Add the cherry tomatoes and cook for 3 to 5 minutes until the skins burst and they slightly collapse. Season with salt and set aside.

Grill the Flank Steak

Place the steak directly over high heat. Grill for 4 to 5 minutes on the first side without moving it to build a crust. Flip and grill for 3 to 5 minutes more. Use a reliable instant-read meat thermometer to check the thickest part of the steak. For the best results, pull the steak off the grill when it is about 5°F below your final desired temperature.

Pull-Off Temperature Targets:

For Medium-Rare: Pull at 120°F to 123°F (Final temp: 125°F to 128°F)

For Medium: Pull at 125°F to 130°F (Final temp: 130°F to 135°F)

➡️Note: If the outside of your steak is browning too quickly before the center reaches your pull-off temp, move it to the cooler side of the grill (indirect heat) and close the lid to finish. Transfer to a board and rest for 8 to 10 minutes. During this time, the internal temperature will continue to rise as the heat equalizes, and the fibers will reabsorb the juices for a perfectly tender result.

This shows how to grill a flank steak on a Weber grill.

Build the Lemon Butter Finish

Melt butter in a small saucepan over low heat. Add the roasted garlic and mash it into the butter. Stir in the lemon juice, zest, Fresno chili, blistered tomatoes, and 1 tablespoon of the crushed crispy capers. Warm for 60 seconds and stir in the herbs.

The steps to making a roasted garlic butter sauce with herbs.

Slice and Serve

Slice the steak thinly against the grain. This means cutting perpendicular to the long muscle fibers to ensure the meat is tender rather than chewy. Arrange on a platter, spoon the warm butter sauce over the top, and garnish with the remaining crispy capers and extra herbs.

Slice the Weber grilled flank steak across the grain and serve on a platter with the sauce and tomatoes.

Tips, Substitutions & Serving Suggestions

Substitutions: If you cannot find Fresno chilies, a red jalapeño or a pinch of red pepper flakes will provide similar heat.
Technique Tip: Always slice against the grain. On a flank steak, the grain usually runs the narrow way, so you will want to cut along the long side of the steak.
Serving Suggestion: Serve this alongside some grilled veggies and sourdough bread to soak up the extra roasted garlic butter.
Make Ahead: You can roast the garlic up to 3 days in advance and keep it in the fridge to save time on grilling day.

A platter of sliced, grilled, medium-rare flank steak with roasted garlic butter and blistered tomatoes. Served with grilled broccolini and lemon wedges. — Grilled Flank Steak with Roasted Garlic Lemon Butter served alongside grilled broccolini.

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📖 Recipe

Grilled Flank Steak with Roasted Garlic Lemon Butter

Looking for a way to take your steak night to the next level? This Flank Steak with Roasted Garlic, Lemon Butter and Crispy Capers is exactly what your grill has been waiting for! We are leaning into fresh herbs and bright citrus to balance the rich, beefy flavours of the steak. It is the kind of meal that feels special enough for a Saturday dinner party but is simple enough to whip up after work. Grab a cold drink and let's get the grill fired up!

Print Recipe Pin Recipe

Prep Time 25

Cook Time 15

Garlic roasting time 20-30 minutes 25

Total Time 1 5

Course Dinner, Main Course

Cuisine Mediterranean Fusion / North American Grilling

Servings -6 servings