Seared steak topped with a dollop of garlicky aioli makes a simple and satisfying supper. Experiment with different herbs in this easy, super-flavorful aioli. We love it on steaks, but it would make a perfect sauce for grilled or broiled salmon or a delicious sandwich spread.
Make Ahead Tip: Cover and refrigerate sauce (Step 1) for up to 3 days.
To roast garlic, position rack in lower third of oven; preheat to 400°F. Rub off the excess papery skin from a head of garlic without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic on a piece of foil, drizzle with 1 teaspoon extra-virgin olive oil and wrap into a package. Place the package directly on the oven rack and roast until the garlic is very soft, 40 to 45 minutes. Unwrap and let cool. Refrigerate in an airtight container for up to 3 days.