How To Cook Flank Steak In An Oven

Learning how to cook flank steak in an oven is a fantastic skill for any home cook. This guide will show you how to turn this lean, flavorful cut into a tender, juicy meal without needing a grill.

Flank steak is known for its bold beefy taste and distinctive grain. It’s a versatile and often affordable cut. Many people think it’s tough, but that’s only because it requires the right technique. When you treat it correctly, it becomes incredibly tender and satisfying. The oven, often overlooked for this cut, can deliver perfect results with a little know-how.

This is the core method for a perfectly cooked oven flank steak. We’ll start with a simple, classic approach that guarantees good results. The key steps are preparation, cooking, and resting. Follow these closely for the best outcome.

Essential Tools and Ingredients

Before you begin, gather your items. Having everything ready makes the process smooth and stress-free.

1.5 to 2 lb flank steak: Look for a piece with good color and minimal surface moisture.
High-heat cooking oil: Avocado, grapeseed, or refined olive oil are great choices.
Kosher salt and black pepper: The fundamental seasonings.
A heavy oven-safe skillet: Cast iron or stainless steel is ideal.
Tongs: For handling the steak.
Instant-read thermometer: This is non-negotiable for perfect doneness.
Aluminum foil: For resting the meat after cooking.

Step-by-Step Oven Method

Step 1: Prepare the Steak

Take the steak out of the refrigerator about 30-45 minutes before cooking. This allows it to come closer to room temperature, which promotes even cooking. Pat it completely dry with paper towels. Moisture on the surface will steam the meat instead of searing it. Lightly coat both sides with oil, then season generously with salt and pepper. Press the seasoning into the meat.

Step 2: Preheat and Sear

Place your oven-safe skillet on the stovetop over medium-high heat. Let it get very hot for a few minutes. You should see a slight shimmer in the pan. Carefully place the seasoned flank steak in the hot, dry skillet. It should sizzle immediately. Sear without moving it for 3-4 minutes, until a deep brown crust forms. Use your tongs to flip the steak and sear the other side for another 3-4 minutes.

Step 3: Finish in the Oven

While the steak sears, preheat your oven to 400°F (200°C). After the second side is seared, transfer the entire skillet directly into the hot oven. The carryover heat from the skillet will continue the cooking process quickly. Roast for 5 to 10 minutes. The time varies based on thickness and your desired doneness.

Step 4: Check Temperature and Rest

This is where your thermometer is essential. Check the temperature in the thickest part of the steak.

Rare: 125-130°F (51-54°C)
Medium-Rare: 130-135°F (54-57°C) – This is the recommended target for best tenderness.
Medium: 135-145°F (57-63°C)

Remember, the temperature will rise about 5 degrees while resting. Once it hits your target, remove the skillet from the oven. Transfer the steak to a cutting board and loosely tent it with foil. Let it rest for a full 10 minutes. This allows the juices to redistribute throughout the meat. If you skip this, the juices will run out on the board.

Step 5: Slice Against the Grain

Look closely at the steak. You will see long, parallel lines running along its length—this is the grain. Using a sharp knife, slice the steak thinly, perpendicular (across) these lines. Slicing against the grain shortens the long, tough muscle fibers, making each peice much more tender to eat. This step is crucial for flank steak.

Marinating for Maximum Tenderness and Flavor

A good marinade does two things: it adds flavor and can help tenderize the meat. Flank steak’s loose texture absorbs marinades beautifully. An effective marinade has three components: an acid, oil, and flavorings.

Acid: Breaks down muscle fibers. Use vinegar, citrus juice, wine, or yogurt.
Oil: Carries flavor and adds moisture. Olive oil is a classic choice.
Flavorings: Garlic, herbs, spices, soy sauce, mustard, etc.

Combine your marinade ingredients in a bowl or zip-top bag. Add the steak, ensuring it’s fully coated. Marinate in the refrigerator for at least 2 hours, or up to 12 hours for stronger flavor. Do not exceed 24 hours, as the acid can start to make the meat mushy. Before cooking, remove the steak from the marinade and pat it very dry—this is key for getting a sear.

Alternative Low & Slow Oven Method

If you prefer a more hands-off approach or want steak for sandwiches, a low-temperature roast works well. This method cooks the steak gently throughout before a quick sear at the end.

Preheat your oven to 275°F (135°C).
Season the steak as desired and place it on a wire rack set inside a baking sheet.
Roast until the internal temperature is about 10-15°F below your final target (e.g., 115°F for medium-rare). This can take 30-45 minutes.
Heat a skillet over high heat with a little oil. Sear the steak for 60-90 seconds per side to develop a crust.
Rest and slice as usual. This method gives you incredibly even doneness from edge to edge.

Recipe Ideas and Flavor Combinations

Flank steak is a blank canvas for global flavors. Here are some simple ideas to try.

Classic Garlic and Herb

Marinate with olive oil, minced garlic, chopped fresh rosemary, thyme, salt, and pepper. Simple and always effective.

Mexican-Style Carne Asada

Use a marinade of lime juice, orange juice, olive oil, minced garlic, cumin, chili powder, and chopped cilantro. Perfect for tacos or fajitas.

Asian-Inspired

Combine soy sauce, sesame oil, grated ginger, minced garlic, and a touch of honey or brown sugar. Garnish with sliced green onions and sesame seeds after cooking.

Balsamic and Dijon

Whisk together balsamic vinegar, Dijon mustard, olive oil, and shallots. It creates a rich, tangy glaze on the steak.

Common Mistakes to Avoid

Even small errors can affect your final result. Here’s what to watch out for.

Skipping the Dry Step: Not patting the steak dry prevents a proper sear. Always do this.
Moving the Steak Too Soon: Let it sear undisturbed to form that crucial crust.
Overcooking: Flank steak is best at medium-rare to medium. It becomes chewy past that point. Trust your thermometer.
Slicing With the Grain: This is the number one reason people think flank steak is tough. Always find the grain and cut across it.
Not Resting: Cutting immediately lets all the flavorful juices escape. Be patient.

Serving Suggestions

A perfectly cooked flank steak deserves great sides. Here are some classic pairings.

Starches: Garlic mashed potatoes, roasted potato wedges, or cilantro-lime rice.
Vegetables: A simple green salad, roasted asparagus, sautéed mushrooms, or grilled zucchini.
Sauces: A pat of compound butter melting on top, chimichurri sauce, or a creamy horseradish sauce can elevate the meal.

Leftovers are excellent too. Use sliced flank steak in salads, sandwiches, or breakfast hash the next day. Store it in an airtight container in the fridge for up to 3 days.

FAQ Section

What is the best temperature to cook flank steak in the oven?

For the sear-and-roast method, a hot oven at 400°F (200°C) works best. For the low-and-slow method, use 275°F (135°C). The final internal temperature for the steak itself should be 130-135°F for medium-rare.

How long should you cook flank steak in the oven?

After searing, it usually takes only 5 to 10 minutes in a 400°F oven. The total time depends entirely on thickness and your desired doneness, which is why an instant-read thermometer is so important.

Do you have to marinate flank steak?

No, it’s not strictly necessary, but it is highly recommended. A marinade adds flavor and can improve tenderness. Even a short 30-minute soak in a simple marinade makes a noticeable difference compared to just salt and pepper.

Why is my flank steak tough after cooking?

There are three likely causes: it was overcooked (beyond medium), it was not sliced against the grain, or it wasn’t rested properly before slicing. Check these three areas to improve your results next time.

Can you cook a flank steak in the oven without searing first?

You can, but you’ll miss out on the flavorful browning (the Maillard reaction). For the best texture and taste, searing first is the preferred method. The low-and-slow method reverses this order, but it still includes a final sear.

What’s the difference between flank steak and skirt steak?

They are similar but different cuts. Flank steak is wider, thicker, and has a less pronounced grain. Skirt steak is longer, thinner, and has a more fibrous grain. Both benefit from marinades, quick cooking, and slicing against the grain. Cooking times for skirt steak will be slightly shorter due to its thinner profile.

Final Tips for Success

Mastering flank steak is about technique more than anything. Start with a good quality cut from your butcher. Invest in a reliable instant-read thermometer—it takes the guesswork out of cooking. Always let the meat rest after it comes out of the oven; those few minutes are vital. And finally, use a sharp knife for clean, thin slices across the grain.

With this guide, you have all the information needed to make a fantastic oven-cooked flank steak. The process is straightforward once you understand the key principles. Practice a few times, and it will become a reliable favorite for weeknight dinners or special occasions. The versatility and flavor of this cut make it worth learning to prepare well.