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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.
Table of Contents
- Why learn how to cook flank steak in the oven
- Ingredients to make flank steak in the oven
- How to Cook Flank Steak in the Oven (Broiler Method)
- How to cook steak to different temperatures
- Tips for making the best oven-cooked flank steak
- Recipes to make with broiled flank steak
- How to heat & store oven-cooked flank steak
- Frequently asked questions
- More cooking tutorials:
- How to Cook Flank Steak in the Oven Recipe
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
- 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)
- 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.
- Place the marinated flank steak on the prepared sheet pan.
- 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.
- Transfer the steak to a cutting board and tent with foil. Let it rest before cutting against the grain.
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
- 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 a 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.
- 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.
- 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 exceptional heat retention and even distribution will also give the steak a nice sear on the bottom.
Recipes to make with broiled flank steak
- Crispy Air Fried Potatoes
- Fondant Melting Potatoes
- Roasted Vegetables
- Balsamic Glazed Brussel Sprouts
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
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.
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.
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.
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.
More cooking tutorials:
- How to Cook Steak in the Oven
- How to Cook Steak Bites
- How to Make Cast Iron Skillet Steak
- How to Grill Steak
- How to Air Fry Steak
- How to Make Sheet Pan Steak Fajitas
- How to Make Steak Salad
- How to Make Steak Gyros
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How to Cook Flank Steak in the Oven
Ingredients
- 1 to 2 pounds marinated flank steak
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.
Thanks so much! I’m so happy you have enjoyed my recipes, and that air fryer sounds amazing!
What is in the marinade? How long do you marinade?
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