How To Cook Flank Steak in the Oven
Ingredients
- 1 ½ lbflank steak
- 2 tbsplemon juice
lime juice, vinegar, or other acid
- 2 tbspolive oil
- 3 clovegarlic
- 1 tspsalt
- 1 tspspices
like chili powder, barbecue spices, curry, or other favorite spice blend
- Cooking spray
- Replace this basic marinade with 1/4 to 1/3 cup any other favorite marinade
Directions
- 1
Place 1 1/2 to 2 pounds flank steak in a shallow dish, such as a 9x13-inch baking dish. Whisk 2 to 3 tablespoons lemon juice, 2 tablespoons olive oil, 3 grated garlic cloves, 1 teaspoon salt, and 1 to 2 teaspoons spices together in a small bowl. Pour over the steak and rub the marinade into the steak. Flip the steak once or twice in the dish to coat.
- 2
Cover the baking dish and refrigerate for at least 1 hour or up to 24 hours. Flip the steak occasionally if you happen to think about it.
- 3
Set your broiler to its highest setting (or simply turn it on if it doesn't have settings). Arrange an oven rack a few inches below the broiler element. Line a rimmed baking sheet with aluminum foil. Fit a wire rack onto the baking sheet, then coat the rack with cooking spray.
- 4
Remove the steak from the marinade, shake off any excess, and place on the rack. Broil for 4 to 6 minutes. Flip it over and broil for 4 to 6 minutes more (8 to 12 minutes total).
- 5
The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top. Check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak. If additional cooking is needed, cook for another minute or two for every 10 degrees needed; transfer the steak to the oven if it's becoming too crisp on the edges.
- 6
Transfer the steak to a cutting board and let rest for 5 minutes.
- 7
Cut the steak into very thin slices using a sharp knife, cutting across the grain. This means the long fibers should all be running left to right on your cutting board, and you should be slicing through them, from top to bottom.
- 8
Transfer the slices to a serving platter. Pour the juices from the pan and cutting board over the meat and toss to coat.
- 9
Serve the steak right away. Leftovers are great in sandwiches and on salads, or reheated in quesadillas, burritos, or other quick dinners.
Recipe notes
- 1
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
How To Cook Flank Steak in the Oven
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About this Recipe
Unlock Flavor: Easy Oven-Cooked Flank Steak
Craving a delicious, juicy steak but don't have a grill? No problem! This Oven-Cooked Flank Steak recipe is your answer for a quick, flavorful, and incredibly easy dinner. Utilizing the power of your oven's broiler, you'll achieve that coveted exterior char and tender interior that makes flank steak so irresistible, all without stepping outside.
Flank steak is a fantastic cut for a quick main dish thanks to its lean profile and ability to soak up marinades. Our simple yet effective marinade, featuring acid (lemon or lime juice, vinegar), olive oil, garlic, and your favorite spices like chili powder or a barbecue blend, infuses the meat with incredible taste and helps tenderize it. This method is perfect for easy weeknight dinners or feeding a crowd, making it a versatile addition to your low-carb and gluten-free meal rotations.
What makes this oven method truly special is how the broiler mimics high-heat grilling. It cooks the steak rapidly, locking in juices and creating those delicious crispy bits on the surface. For best results, allow your flank steak to marinate for at least 30 minutes, or even a few hours for deeper flavor. Serve your perfectly cooked beef sliced against the grain for maximum tenderness alongside roasted vegetables, in tacos, or atop a fresh salad for a complete, satisfying meal.