If you want a fast, flavorful steak dinner without firing up the grill, learning how to broil flank steak in oven is a perfect skill. This method is straightforward and delivers a beautifully charred, juicy result right from your oven’s broiler.
Broiling is like indoor grilling. The intense top heat cooks the steak quickly and creates a fantastic crust. Flank steak is a great cut for this because it’s lean, takes marinades well, and slices up beautifully. With a few simple steps, you can have a restaurant-quality meal on the table in under 30 minutes.
How To Broil Flank Steak In Oven
This section walks you through the complete process, from choosing your steak to serving it. The key to broiling is preparation and timing. Because the heat is so direct, things move fast once the steak goes in.
What You’ll Need
- 1 flank steak (1.5 to 2 pounds is ideal)
- A simple marinade or dry rub (recipes below)
- Broiler-safe pan (a rimmed baking sheet is fine)
- Aluminum foil
- Tongs
- Instant-read meat thermometer (highly recommended)
- Cutting board
- Sharp knife for slicing
Step 1: Prepare the Steak
Start with your flank steak. Pat it completely dry with paper towels. This is crucial for good browning. If there’s a thick layer of fat on one edge, you can trim a little off, but it’s not necessary.
Next, score the steak. Use a sharp knife to make shallow cuts about 1/8 inch deep in a diamond pattern across both sides. This helps the marinade penetrate and prevents the steak from curling under the high heat. It also makes it more tender to eat.
Step 2: Marinate or Season
Flank steak benefits hugely from a marinade. Even 30 minutes makes a difference, but 2-4 hours is best. You can also use a simple dry rub if you’re short on time.
Simple Marinade: Whisk together 1/3 cup soy sauce, 1/4 cup olive oil, 2 tablespoons lime juice, 2 cloves minced garlic, and 1 tablespoon honey.
Dry Rub Option: Mix 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Rub it all over the steak.
Place the steak and marinade in a zip-top bag or shallow dish. Turn to coat it evenly. Then, refrigerate it.
Step 3: Preheat the Broiler and Pan
This is a critical step for broiling success. About 10-15 minutes before cooking, turn your oven broiler to high. Place the oven rack so the top of the steak will be 3 to 4 inches from the broiler element. If your steak is thick, use 4 inches.
Put your empty broiler-safe pan on the rack to preheat with the oven. A hot pan helps sear the steak immediately, mimicking a grill.
Step 4: Broil the Steak
- Remove the steak from the marinade and let any excess drip off. Discard the used marinade.
- Carefully take the hot pan out of the oven. Place the steak on the hot pan. It should sizzle.
- Put the pan back under the broiler.
- Broil for 4 to 6 minutes. The exact time depends on thickness and your desired doneness.
- Using tongs, flip the steak over. Broil for another 4 to 6 minutes on the second side.
Step 5: Check for Doneness and Rest
The best way to know if your steak is done is with a meat thermometer. Insert it into the thickest part.
- Rare: 125°F
- Medium-Rare: 130-135°F (ideal for flank steak)
- Medium: 140°F
- Well-Done: 160°F+ (not recommended, as it can become tough)
Once it reaches your desired temperature, remove it from the oven. Transfer the steak to a clean cutting board. Loosely tent it with foil and let it rest for 10 full minutes. This allows the juices to redistribute, ensuring every slice is moist.
Step 6: Slice and Serve
Find the direction of the muscle fibers (the “grain”). They run lengthwise along the steak. Using your sharp knife, slice the steak thinly, across the grain. This cuts the long muscle fibers short, making the steak much more tender to chew.
Serve your sliced steak immediately. It’s great with sides like roasted vegetables, a simple salad, or mashed potatoes.
Common Broiling Mistakes to Avoid
Not Preheating the Pan
Putting steak on a cold pan steams it first. You miss out on that initial sear that locks in flavor. Always preheat your pan.
Skipping the Resting Time
If you slice right away, the juices will run out onto the board. Your steak will be dry. Patience here is the difference between good and great.
Broiling Too Far from the Heat
If the rack is too low, the steak will cook more slowly and won’t get a proper crust. It might even dry out. Keep it close to the heat source for a fast, searing cook.
Using a Glass or Non-Stick Pan
Under a broiler, these types of pans can shatter or be damaged. Always use a heavy-duty, broiler-safe metal pan or a rimmed baking sheet.
Flavor Variations for Your Steak
Don’t be afraid to experiment with different flavors. A chimichurri sauce drizzled over the top after slicing is fantastic. For a spicy kick, add a chopped chipotle pepper to your marinade. An Italian-style version with olive oil, rosemary, and balsamic vinegar is also delicious.
Remember, the basic method of how to broil flank steak in oven stays the same. You can change the seasonings to match any cuisine you like. The versatility of this cut is one of it’s best features.
Serving Suggestions and Leftovers
Broiled flank steak is a main dish hero, but leftovers are incredibly useful. Thinly sliced leftover steak is perfect for salads, wraps, or sandwiches. Try it in a breakfast burrito with eggs, or chopped up in a stir-fry the next day. It reheats quickly in a skillet, just be careful not to overdo it.
For sides, think of things that cook in the oven too. You can roast asparagus or broccoli while the steak rests. A quick cucumber and tomato salad also balances the rich, savory meat nicely.
FAQ Section
How long do you broil a flank steak?
Total broiling time is typically 8 to 12 minutes for a 1-inch thick steak, flipping halfway through. Always use a meat thermometer for accuracy, aiming for 130-135°F for medium-rare.
Can I broil flank steak without marinating it?
Yes, you can use a generous dry rub of salt, pepper, and other spices. However, marinating does add more flavor and can help tenderize the meat a bit more.
What’s the best temperature for broiling steak?
Set your oven broiler to “High.” If you have options, use the highest setting. You want the most intense direct heat possible to replicate a grill’s sear.
How should I slice broiled flank steak?
Always slice flank steak thinly against the grain. Look for the long lines of muscle fiber and cut perpendicular to them. This makes each bite much more tender.
Why did my steak turn out tough?
There are a few common reasons: not slicing against the grain, overcooking it (flank steak is best at medium-rare), or not letting it rest before cutting. Also, make sure your knife is sharp for clean slices.
Can I use this method for other cuts of steak?
Absolutely. The broiling method works well for other thin, quick-cooking cuts like skirt steak, hanger steak, or even sirloin steaks. Adjust the time based on thickness.
Final Tips for Success
Broiling is a fast and efficient cooking method. It requires your attention, so don’t walk away from the oven. The steak can go from perfect to overdone in just a minute. Keep the oven door slightly ajar if your oven manual recommends it; this prevents it from cycling off and maintains a consistent high heat.
Invest in an instant-read thermometer. It takes the guesswork out and guarantees your steak is cooked exactly how you want it every single time. With a little practice, broiling flank steak will become one of your easiest and most reliable cooking techniques for a impressive meal.