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!
Ingredients
Roasted Garlic
- 1 whole head garlic
- 1 tablespoon olive oil
- Small pinch kosher salt
Flank Steak
- 1 ½ to 2 lb flank steak 680 to 900 g
- 1 ½ teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon neutral oil, such as avocado or canola
Crispy Capers
- 3 tablespoon capers, drained and very well dried
- 2 tablespoon olive oil
Blistered Tomatoes
- 1 ½ cups cherry tomatoes 225 to 341 g
- 1 tablespoon olive oil
- Small pinch kosher salt
Lemon Butter Finish
- 6 tablespoon unsalted butter 85 g
- Roasted garlic cloves squeezed from the head prepared above
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 small hot red chili or Fresno chili thinly sliced into rings
- 1 tablespoon crispy capers lightly crushed (from above)
- 2 tablespoon fresh parsley, roughly chopped
- 1 tablespoon fresh dill, torn into small fronds
- Kosher salt to taste
For Finishing
- Remaining crispy capers
- Extra parsley and dill optional
- Flaky salt optional
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.
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
- 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.
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.
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.
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.
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.
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Video
Notes
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.
Tried this recipe?Let us know how it was!