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Roasted Garlic Flat Iron Steak

Roasted Garlic Flat Iron Steak

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
ANGELA

ANGELA

These steaks, seasoned with a delicious hunk of garlic, are guaranteed to melt in your mouth and have the family begging for more.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 710 kcal
  • 36%
  • Fat:
  • 56.5 g
  • 87%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 47.3 g
  • 95%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange garlic cloves on a baking sheet. Drizzle 1 tablespoon olive oil over garlic.
  3. Bake garlic in preheated oven until golden brown, 15 to 20 minutes, stirring once to prevent burning. Remove from oven and allow to cool.
  4. Place cooled garlic and 1/2 cup olive oil in a food processor; blend until mixture is a paste.
  5. Season steaks with salt and pepper. Rub garlic paste on both sides of each steak.
  6. Place a large skillet over medium heat. Cook the steaks until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C), about 5 minutes per side. Remove the whole pan from the heat and let stand until steaks reach an internal temperature of 145 degrees F (63 degrees C), or your desired degree of doneness.
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Reviews

JEPPER
36

JEPPER

12/21/2010

Very good! Here's how to make it easier - YOU DO NOT NEED TO PEEL the garlic cloves, just separate from the bulb of garlic. Cook in a scrap of foil, and once cooled a bit, the garlic will squeeze right out of the skin. I also found the garlic will burn if cooking over a temp over medium.

Shauna
36

Shauna

1/13/2009

So easy and so fabulous! I smothered one side of the steak with half the garlic mixture and put it under the broiler for 4-5 min, then flipped, smothered with the other half and broiled for 4-5 more min. I will do this again and again!

Lani76
23

Lani76

7/2/2009

It didn't have enough of a garlic kick for me and my family so I upped the garlic to 15 roasted garlic cloves and used 5 fresh garlic cloves. I used this same sauce recipe on cubed chicken baked in the oven also on baked scallops and pan-fried shrimp it is absolute delicious. My mother loves this sauce on her rice.

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