For a hands-off approach, your oven can broil a marinated flank steak to a beautiful char and medium-rare finish. Learning how to cook marinated flank steak in the oven is a reliable method for a flavorful, tender meal with minimal active effort.
This technique is perfect for busy weeknights or when outdoor grilling isn’t an option. You’ll get a result that rivals any grill, with a caramelized crust and juicy interior.
How To Cook Marinated Flank Steak In The Oven
This main method outlines the complete process, from selecting your steak to letting it rest. Follow these steps for consistent, excellent results every time you use your oven.
Essential Ingredients And Equipment
Gathering your tools and ingredients beforehand makes the process smooth. Here is what you will need.
For the Steak and Marinade
- 1 flank steak (1.5 to 2 pounds)
- 1/3 cup soy sauce or tamari
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice or vinegar
- 2-3 cloves garlic, minced
- 1 tablespoon honey or brown sugar
- 1 teaspoon black pepper
- Optional: herbs like cilantro, spices like cumin, or a splash of hot sauce
Necessary Kitchen Tools
- A broiler-safe baking sheet or cast-iron skillet
- Aluminum foil
- An oven-safe wire rack (highly recommended)
- Tongs
- A sharp knife for slicing
- A shallow dish for marinating
Step 1: Selecting And Preparing The Flank Steak
Start with a good quality flank steak. Look for a piece with vibrant color and minimal excessive fat. Pat the steak completely dry with paper towels; this is crucial for better browning.
If you like, you can score the steak lightly. Make shallow cuts about 1/8 inch deep against the grain in a diamond pattern. This helps the marinade penetrate more deeply and can prevent excessive curling during cooking.
Step 2: Crafting And Applying The Marinade
In your shallow dish, whisk together all the marinade ingredients. Place the dried flank steak in the dish and turn it several times to coat it thoroughly. Ensure every surface is covered.
Cover the dish with plastic wrap or transfer everything to a large resealable bag. Refrigerate for at least 2 hours, but for best flavor, marinate for 6 to 12 hours. Avoid marinating for more than 24 hours as the acidity can begin to break down the meat texture too much.
Step 3: Preheating And Oven Setup
About 30 minutes before cooking, remove the steak from the refrigerator. Letting it sit at room temperature promotes more even cooking. Preheat your oven’s broiler on high for at least 10-15 minutes.
Position an oven rack so that the top of the steak will be about 3 to 4 inches from the broiler element. Line a baking sheet with foil for easy cleanup and place the wire rack on top. This setup allows heat to circulate all around the steak.
Step 4: Broiling The Steak To Perfection
Take the steak out of the marinade and let any excess drip off. Discard the used marinade. Place the steak on the prepared wire rack.
Broil the flank steak for 5 to 7 minutes on the first side. You should see it beginning to char and brown. Then, carefully flip the steak using tongs. Broil for another 5 to 7 minutes on the second side for a medium-rare finish.
Because broilers and steak thickness vary, use a meat thermometer for accuracy. For medium-rare, aim for an internal temperature of 130-135°F. For medium, aim for 140-145°F. Remember, the temperature will rise about 5 degrees while resting.
Step 5: The Crucial Resting Period
This is the step you must not skip. Transfer the cooked steak to a clean cutting board and loosely tent it with a piece of foil. Let it rest for a full 10 minutes.
Resting allows the juices, which have been driven to the center by the heat, to redistribute throughout the entire steak. If you slice it immediately, those precious juices will end up on your cutting board instead of in the meat, leaving it dry.
Step 6: Slicing Against The Grain
Identify the direction of the muscle fibers (the grain) on your rested steak. Using a sharp knife, slice the steak thinly, always cutting perpendicular (across) the grain.
Slicing against the grain shortens the long, tough muscle fibers, making each piece much more tender and easy to chew. This simple technique makes a massive difference in the final texture of your dish.
Alternative Oven Method: High-Temperature Roast
If your broiler is unavailable or you prefer a different method, a very hot oven works well. Preheat your oven to 450°F. Use a heavy oven-safe skillet, like cast iron, and heat it on the stovetop over high heat for 5 minutes.
Sear the marinated flank steak in the hot skillet for 2-3 minutes per side to develop a crust. Then, transfer the entire skillet to the preheated oven. Roast for 5-10 minutes, or until the desired internal temperature is reached.
Expert Tips for the Best Results
A few key insights can elevate your oven-cooked flank steak from good to great. Paying attention to these details ensures succulence and flavor.
Marinade Science And Flavor Combinations
A good marinade balances three elements: acid (to tenderize), oil (to carry flavor and moisture), and seasoning (for taste). Don’t be afraid to experiment with different acids like balsamic vinegar or citrus juices.
- Classic Steakhouse: Olive oil, red wine vinegar, garlic, Dijon mustard, rosemary.
- Asian-Inspired: Soy sauce, sesame oil, rice vinegar, ginger, green onion.
- Southwestern: Lime juice, olive oil, chili powder, cumin, smoked paprika.
Why A Meat Thermometer Is Non-Negotiable
Guessing doneness by time or look often leads to overcooked, tough flank steak. An instant-read thermometer is your best tool for perfect results. Insert it into the thickest part of the meat for an accurate reading.
Since flank steak is thin, it goes from perfect to overdone quickly. The thermometer removes all guesswork and guarantees your steak is cooked exactly how you like it.
Avoiding Common Mistakes
Steering clear of these errors will improve your outcome significantly.
- Using a Cold Steak: Cooking straight from the fridge leads to uneven cooking.
- Skipping the Rest: As emphasized, this makes the steak dry.
- Slicing With the Grain: This results in a chewy, stringy texture.
- Broiling on a Cold Pan: Always preheat your broiler and pan for a proper sear.
Serving Suggestions and Leftover Ideas
Your perfectly cooked marinated flank steak is versatile. Here are some ways to serve it immediately and use any leftovers.
Immediate Serving Recommendations
Thinly sliced flank steak pairs wonderfully with a variety of sides. Consider serving it over a bed of greens for a steak salad, or alongside roasted vegetables and a starch.
- Mashed potatoes or roasted sweet potatoes
- A crisp green salad with a tangy vinaigrette
- Grilled or sauteed asparagus, bell peppers, or zucchini
- Rice, quinoa, or crusty bread to soak up the juices
Creative Uses For Leftovers
Leftover flank steak makes fantastic quick meals. Store sliced steak in an airtight container in the refrigerator for up to 3 days.
- Steak tacos or fajitas with fresh toppings
- Thinly sliced for sandwiches or cheesesteaks
- Chopped into stir-fries or fried rice
- Added to a breakfast hash with eggs
Frequently Asked Questions
How Long Should You Marinate Flank Steak?
Marinate flank steak for at least 2 hours, but ideally between 6 and 12 hours for deep flavor penetration. Due to its thin profile and the marinade’s acidity, avoid exceeding 24 hours as the texture can become mushy.
Can You Bake Flank Steak Instead Of Broiling It?
Yes, you can bake flank steak. The high-temperature roast method described above is effective. For a purely baked approach without searing, cook at 400°F for 15-20 minutes, but note you will miss some of the caramelized crust that broiling provides.
What Is The Best Temperature For Flank Steak In The Oven?
The best internal temperature for flank steak is 130-135°F for medium-rare. Always use a meat thermometer and remove the steak from the oven 5 degrees before your target temperature, as carryover cooking will occur during the rest.
Why Is My Oven-Cooked Flank Steak Tough?
Tough flank steak is usually caused by three things: overcooking (not using a thermometer), not slicing against the grain, or not allowing the meat to rest after cooking. Ensuring you follow the steps for these three points will guarantee a more tender result.
Can I Use A Different Cut Of Beef For This Method?
This broiling method works best for thin, lean cuts similar to flank steak, such as skirt steak or hanger steak. For thicker cuts like sirloin or ribeye, you would need to adjust the cooking time significantly and may need to use a bake-then-broil method.