How to Cook Flank Steak in the Oven

5 from 10 votes

Learn how to cook a juicy flank steak in the oven using a sheet pan and broiler with this easy step-by-step guide!

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Cooking flank steak in the oven is easier than you think, and it’s a great way to make a tasty steak dinner. This tutorial will teach you how to turn a simple piece of flank steak into something special right in your own kitchen. We’re using the broiler to cook this flank steak, which is perfect for giving a nice char without needing a grill. Whether it’s a weeknight dinner or you’re cooking for friends, this method is super easy and results in tender, juicy steak every time.

How to cook flank steak in the oven to different temperatures: rare, medium rare, medium, and well done.
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Flank steak is a fantastic choice for a variety of meals. It’s a lean cut, but when cooked right, it’s really flavorful. The key is in the marinade and how you cook it. I’ll guide you through each step, so you end up with a flank steak straight out of the oven that’s cooked just how you like it. From medium-rare to well-done, I’ve got you covered. Follow along, and let’s make a steak that’s as good as any restaurant’s, right from your oven.

Why learn how to cook flank steak in the oven

  • Have a satisfying protein in minutes. Oven-cooked flank steak cooks incredibly fast, allowing you to prepare a delicious protein-packed meal in minutes. This is especially convenient on busy weeknights when time is limited.
  • Cost-effective cut of meat. Flank steak is often more affordable than other premium cuts, making it a budget-friendly choice when you want a hearty steak for dinner.
  • Versatile serving options. Flank steak goes great in fajitas, gyros, tacos, and more, making it an adaptable cut of meat that can be the star in various dishes.
  • Enjoy steak year-round. Knowing how to cook flank steak in the oven allows you to enjoy steak, regardless of the weather or access to outdoor grilling.

Ingredients to make flank steak in the oven

Flank steak on a piece of parchment paper before cooking.
  • Marinated flank steak – Flank steak is a lean and flavorful cut of beef that comes from the abdominal muscles. It’s a flat cut with distinct grains running along its length. Because of its lean nature, marinating and proper cooking techniques such as searing enhances its robust flavor. To broil flank steak, it’s important that you start by flavoring it with a good steak marinade first.

How to Cook Flank Steak in the Oven (Broiler Method)

  1. Preheat the broiler to high, ensuring the oven’s top rack is set as high as it can safely go under the broiler. Line a heavy-duty rimmed sheet pan with parchment paper. Pat the marinated steak dry with a paper towel.
  2. Place the marinated flank steak on the prepared sheet pan.
  3. Broil on high, flipping the steak halfway through the cooking time. Keep a close eye on the steak during the cooking. Broil until cooked to your desired doneness.
  4. Transfer the steak to a cutting board and tent with foil. Let it rest before cutting against the grain.
4 image collage making recipe: 1- marinated steak on a cutting board being patted lightly with paper towels, 2- steak on a parchment lined baking sheet, 3- steak after baking, 4- steak on cutting board to rest before slicing.

How to cook steak to different temperatures

  • Rare: Broil on high for 8-10 minutes or until the internal temperature of the meat registers 120˚F to 125˚F with an instant meat thermometer and the center of the steak is bright red when cut into.
  • Medium rare: Broil on high for 10-12 minutes, flipping the steak halfway through the cooking time. Cook until the internal temperature registers 130˚F to 135˚F on an instant-read thermometer and the center of the meat is a warm reddish-pink color.
  • Medium to medium-well: After the initial 10 minutes of broiling, remove the steak from the oven and reset the temperature to 425˚F. Return the steak to the middle of the oven and cook for an additional 3-7 minutes or until the internal temperature registers 140˚F to 145˚F for a medium-rare steak and 150˚F to 155˚F for a medium-well steak. The interior color of the steak will have a slightly pink center.
  • Well-done: For a well-done steak, increase the oven time or cook until the internal temperature registers 160˚F to 165˚F and there is very little to no pink.

Tips for making the best oven-cooked flank steak

  1. Bring the steak to room temperature before cooking to ensure that it cooks evenly, and pat it dry well with a paper towel to remove any excess marinade.
  2. Preheat the oven. Even when broiling, it’s important to preheat the oven to a high temperature to achieve a good sear on the steak.
  3. Measure for precise doneness. If you’re unsure if your steak is cooked to your desired perfection, use a meat thermometer and follow the temperature guide above.
  4. Resist constant checking. Set the kitchen timer and check the steak only when the time goes off. Opening the oven too often will affect the oven temperature, causing fluctuations that stop even cooking.
  5. Let it rest. Don’t rush into cutting the steak immediately after removing it from the oven. Allow the steak to rest for at least 5 minutes to let the juices redistribute back into the meat.
  6. Use a cast iron pan. Swap out the sheet pan with a cast iron grill pan and set it in the oven to preheat. The exceptional heat retention and even distribution will also give the steak a nice sear on the bottom.

Recipes to make with broiled flank steak

Sliced flank steak on a plate with potatoes and a light salad.

How to heat & store oven-cooked flank steak

Store leftover flank steak wrapped in aluminum foil in an airtight container in the refrigerator. To reheat, transfer the sliced flank steak (along with any juices) into a covered skillet and warm on the stovetop over medium heat. Keeping the skillet covered will keep it moist, but you can keep it uncovered if you prefer a crisper steak. You can also reheat in a microwave, covered with a damp paper towel, and heat in short intervals.

How long will cooked steak last in the fridge?

Cooked steak will last in the fridge for up to 4 days.

Can I freeze cooked flank steak?

Wrap the steak tightly in plastic wrap or aluminum foil and place it into an airtight zip-top bag, removing as much air as possible to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge and reheat if desired.

Frequently asked questions

What is the best way to cook flank steak?

Flank steak is a flat cut of beef that benefits from high-heat cooking for a short period of time, such as grilling or broiling flank steak in the oven. These methods quickly sear the outside, locking in the juices and flavors while providing a mouthwatering crust.

How do I know when flank steak is done?

The best way to know when your steak is done is by using an instant-read meat thermometer. Steak is considered cooked to medium-rare when the internal temperature of the thickest part of the meat registers 130˚F to 135˚F.

How do I tenderize flank steak?

Flank steak can be tenderized by marinating it in a properly balanced marinade that includes an acidic base such as vinegar, lime juice, or another citrus base. The marinade will break down the tough and lean fibers, creating tender and flavorful meat.

Flank steak on a parchment-lined sheet pan after cooking in the oven, partially sliced and cooked to to rare.

Mastering the art of oven-broiled flank steak opens up a world of flavorful possibilities for your meals. So, next time you find yourself wondering how to cook a flank steak in the oven, rest assured that with the right marinade and technique, you can achieve a mouthwatering steak without firing up the grill.

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How to Cook Flank Steak in the Oven

Learn how to cook a juicy flank steak in the oven using a sheet pan and broiler with this easy step-by-step guide!
5 from 10 votes
Servings 4 servings
Course Tutorial
Calories 233
Prep Time 10 minutes
Cook Time 12 minutes
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Ingredients
  

Instructions

  • Preheat the broiler to high, making sure the top rack of the oven is set as high as it can safely go under the broiler. Line a heavy duty rimmed sheet pan with parchment paper. Pat the marinated steak dry with paper towel, absorbing excess marinade and oil, then set on prepared sheet pan.
  • For a medium rare steak (130˚F to 135˚F on an instant read thermometer), broil on high for 10 to 12 minutes, flipping the steak halfway through the cooking time. Keep a close eye on the steak during the cooking process to make sure it’s not browning too quickly.
  • If you would like a more well done steak, after the first 10 minutes of broiling, remove the steak from the oven and reset the oven to 425˚F. Return the steak to the middle of the oven and cook for 3 to 5 additional minutes for medium (140˚F to 145˚F on an instant read thermometer), 5 to 7 additional minutes for medium-well (150˚F to 155˚F on an instant read thermometer), or 8 to 10 additional minutes for well done (160˚F to 165˚F on an instant read thermometer).
  • Set the steak on a cutting board and tent with foil. Let rest for 5 to 10 minutes, then cut across the grain and serve.

Notes

The nutrition label is for a 1 ½ pound flank steak divided into 4 servings (about 6 oz per serving).
Storage: Store leftover flank steak wrapped in aluminum foil in an airtight container in the refrigerator for up to 4 days.
Reheat: Transfer the sliced flank steak (along with any juices) into a covered skillet and warm on the stovetop over medium heat. Keeping the skillet covered will keep it moist, but you can keep it uncovered if you prefer a crisper steak. You can also reheat in a microwave, covered with a damp paper towel, and heat in short intervals. 
Tips:
Bring the steak to room temperature before cooking to ensure that it cooks evenly and pat it dry well with a paper towel to remove any excess marinade.
Preheat the oven. Even when broiling, it’s important to preheat the oven to high temperature to achieve a good sear on the steak.
Measure for precise doneness. If you’re unsure if your steak is cooked to your desired perfection, use a meat thermometer and follow the temperature guide above.
Let it rest. Don’t rush into cutting the steak immediately after removing it from the oven. Allow the steak to rest for at least 5 minutes to let the juices redistribute back into the meat.
Use a cast iron pan. Swap out the sheet pan with a cast iron grill pan and set it in the oven to preheat. The excellent heat retention and even distribution will also give the steak a nice sear on the bottom. 

Nutrition

Calories: 233kcal, Protein: 36g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Cholesterol: 102mg, Sodium: 90mg, Potassium: 580mg, Calcium: 36mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Tutorial
5 from 10 votes (10 ratings without comment)

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Comments

  1. Joyce says:

    What are the recipes for flank steak marinades?

  2. Harry La Vasseur says:

    I followed your receipt but I did mine in air fryer. I had to keep checking temperature as I like it medium rare( A little blood LOL.) I use my air fryer every day as its fast and I can cook so many things that turn out so good. I live alone so an air fryer works out well for me as I dont like to fry anymore as Ive lost weight by not frying anymore and using the air fryer I get same taste with less oil and fat.Ive done this with a number of receipts and usually works out well.I have an air fryer that you can use both sides if you remove divider and use both sides of fryer at same time. Took me some time to find this type but so happy because I can cook so much different things in it at same time like a roast with 2 baked potatoes and carrots Like a slow cooker roast but in airfryer.And it cooks in minutes not hours. Anyway thought Id drop you a line to let you know I read your sight every day and use many of the receipts you have.

    1. Yumna says:

      Thanks so much! I’m so happy you have enjoyed my recipes, and that air fryer sounds amazing!

  3. SueP says:

    What is in the marinade? How long do you marinade?

    1. Yumna says:

      I’m so sorry! These marinades are actually publishing next Friday! There are 4 marinades and I can email them to you. Would you be interested in all 4 or one in particular:
      Lemony Italian
      Garlicky Worcestershire
      Soy Ginger
      Cumin Lime