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

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 steaks
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Arrange garlic cloves on a baking sheet. Drizzle 1 tablespoon olive oil over garlic.

  • Bake garlic in preheated oven until golden brown, 15 to 20 minutes, stirring once to prevent burning. Remove from oven and allow to cool.

  • Place cooled garlic and 1/2 cup olive oil in a food processor; blend until mixture is a paste.

  • Season steaks with salt and pepper. Rub garlic paste on both sides of each steak.

  • 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.

Nutrition Facts

711 calories; protein 47.3g 95% DV; carbohydrates 3.7g 1% DV; fat 56.5g 87% DV; cholesterol 154.8mg 52% DV; sodium 148mg 6% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2009
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! Read More
(43)

Most helpful critical review

Rating: 3 stars
12/21/2007
Not worth all the trouble won't make this again unless I have an abundance of garlic! Read More
(4)
58 Ratings
  • 5 star values: 34
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/13/2009
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! Read More
(43)
Rating: 4 stars
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. Read More
(39)
Rating: 5 stars
07/02/2009
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. Read More
(24)
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Rating: 5 stars
08/17/2008
Excellent recipe. Really made the meat more tender than we've experienced with this cut. I didn't have time to deal with the food processor but wisking together seemed to work fine. I also had to butterfly the steak since it was a thick cut but it came out perfectly! Read More
(12)
Rating: 5 stars
01/28/2008
I normally like to grill steak but due to bad weather I searched for a way to cook my flat iron steak indoors. This dish was absolutely superb. My wife and both children (11 year old bot and 13 year old girl) all raved about it. Read More
(8)
Rating: 5 stars
02/01/2008
Simple yet delicious recipe. It took no time to make and the flavor was tremendous. The steak was soft like butter and the flavor was excellent. I even used a very inexpensive cut of meat and it still came out extra tender. Will def make again. Read More
(8)
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Rating: 4 stars
04/13/2011
I love garlic and after reading how kids like this I will make this tonight! My daughter is picky when it comes to meat but I am sure she will like this one. Thanks for the recipe. Read More
(5)
Rating: 5 stars
02/02/2008
very good! My garlic cloves were a little on the small side so the paste was very thin. I just brushed it on and followed the recipe. My kids loved it! Read More
(5)
Rating: 5 stars
02/11/2012
The recipe is very good and I have been using it myself for some time. One thing that I wish to point out is that the flat iron steak is known to be the second-most tender cut of beef, following the tenderloin, but with better flavor (at least in my opinion). The garlic paste does not make the steak more tender (that is from the amount of fat in the meat), but it blends perfectly with the beefiness of the steak. Another name for the cut of meat is "top blade chuck steak." Read More
(5)
Rating: 3 stars
12/21/2007
Not worth all the trouble won't make this again unless I have an abundance of garlic! Read More
(4)