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How to cook flank steak in the oven.
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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!
Course Tutorial
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
0 minutes
Servings 4 servings
Calories 233kcal
Author Yumna Jawad



  • 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.


The nutrition label is for a 1 1/2 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. 
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. 


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