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Herb-Crusted Flank Steak with Roasted Garlic Butter

Herb-Crusted Flank Steak with Roasted Garlic Butter

Dinner
Prep Time
30min
Cook Time
45min
Servings
5
Calories
520
Chef's Note

For the most tender results, be sure to slice the flank steak against the grain at a 45-degree angle. If you prefer a more pronounced Asian flavor, add a teaspoon of grated ginger to the marinade. The roasted garlic butter can be made ahead of time and refrigerated - just bring to room temperature before serving.

Tags
high protein
American
Asian fusion
summer
steak
beef
asparagus
dinner
herb-crusted
garlic butter
Ingredients

  • 2 pounds flank steak

  • 2 tablespoons fresh rosemary

  • 2 tablespoons fresh thyme

  • 2 tablespoons fresh parsley

  • 6 cloves garlic cloves

  • 1 head whole garlic head

  • 4 tablespoons olive oil

  • 8 tablespoons unsalted butter

  • 2 tablespoons dijon mustard

  • 3 tablespoons soy sauce

  • 1 tablespoon honey

  • 2 pounds asparagus

  • 1 whole lemon

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 1/2 cup panko breadcrumbs

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    For the roasted garlic butter: Cut the top off the whole garlic head to expose the cloves. Place on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast in the oven for 30-35 minutes until soft and golden.

  • 3

    While garlic is roasting, prepare the herb crust. Finely chop 2 tablespoons each of rosemary, thyme, and parsley. Mince 4 cloves of garlic. Mix the herbs and garlic with 1/2 cup panko breadcrumbs, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.

  • 4

    In another bowl, combine 2 tablespoons olive oil, 2 tablespoons Dijon mustard, 2 tablespoons soy sauce, and 1 tablespoon honey to make a marinade.

  • 5

    Pat the flank steak dry with paper towels. Season with 1 teaspoon salt and 1/2 teaspoon pepper on both sides.

  • 6

    Brush the marinade over both sides of the steak, then press the herb-breadcrumb mixture firmly onto both sides.

  • 7

    Let the steak rest at room temperature for 15 minutes while you prepare the asparagus.

  • 8

    Trim the woody ends from 2 pounds of asparagus. Place on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.

  • 9

    Heat a large oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil.

  • 10

    Sear the herb-crusted steak for 2-3 minutes on each side until the crust is golden brown.

  • 11

    Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare (internal temperature of 135°F/57°C). Place the asparagus in the oven at the same time.

  • 12

    While the steak and asparagus cook, prepare the roasted garlic butter. Squeeze the roasted garlic cloves into a bowl with 8 tablespoons of softened butter. Add 1 tablespoon soy sauce, zest from 1 lemon, and mash together until well combined.

  • 13

    Remove the steak from the oven and let rest for 10 minutes on a cutting board. Continue cooking the asparagus if needed until tender, about 12-15 minutes total.

  • 14

    Slice the steak against the grain into thin slices.

  • 15

    Squeeze half the lemon over the roasted asparagus.

  • 16

    Serve the sliced steak with a dollop of roasted garlic butter on top and the roasted asparagus on the side.

Nutrition Information (per serving)
520
Calories
42g
Protein
15g
Carbs
32g
Fat
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