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!
Servings: 4 servings
Ingredients
- 1 to 2 pounds marinated flank steak
Instructions
- Place the oven's top rack as high as it can safely go under the broiler. Preheat the broiler to high. Line a heavy-duty rimmed sheet pan with foil if desired for easy clean up, or keep it as is. Pat the marinated steak dry with paper towel, absorbing excess marinade and oil, then set on the 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.
Video
Notes
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. 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.
Freezing: 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.
My Top Tip: Bring the steak to room temperature before cooking. Take it out of the fridge 30 minutes before broiling. A cold steak takes longer to cook through, which means the outside can overcook before the center reaches your target temperature.
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
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