Getting a tender and juicy flank steak from your oven is easier than you think. This guide will show you the exact method for How To Cook Flank Steak Oven, turning a sometimes tricky cut into a perfect meal.
Flank steak is a favorite for its bold flavor. But because it’s a lean, working muscle, it can become tough if cooked wrong. The secret isn’t just the oven temperature. It’s a combination of smart preparation, precise cooking, and crucial resting time. Follow these steps, and you’ll get a result that’s full of flavor and surprisingly tender every single time.
How To Cook Flank Steak Oven
This method focuses on high heat and careful timing. We use the broiler, which is your oven’s strongest direct heat source, to mimic the intense sear of a grill. The key is to cook it fast and let it rest long. This ensures a caramelized crust and a pink, juicy interior.
Why This Oven Method Works So Well
Using the broiler is effective for a few reasons. First, it gets extremely hot, often over 500°F. This high heat quickly sears the outside, locking in juices. Second, it’s consistent. Unlike a grill, you don’t have hot and cold spots to manage. The heat comes directly from above, giving you even browning.
This technique is also great for any weather. You can have a “grilled” steak even in the middle of winter. It’s a reliable way to cook flank steak without any special equipment besides a good broiler-safe pan.
Choosing the Best Flank Steak
Your results start at the grocery store. Look for a steak with a few specific qualities.
- Color: It should be a bright, cherry-red color. Avoid meat that looks brown or dull.
- Marbling: While lean, look for thin white streaks of fat running through it. This fat will melt during cooking, adding flavor and tenderness.
- Thickness: Try to find a steak that’s uniformly thick, about 3/4 to 1 inch thick. This helps it cook evenly.
- Size: A standard flank steak weighs 1.5 to 2 pounds. This is perfect for 4 to 6 people.
Essential Tools You’ll Need
- A heavy broiler-safe pan (like cast iron or a sturdy stainless steel skillet)
- Sharp knife for slicing
- Tongs
- Small bowl for mixing marinade
- Aluminum foil
- Instant-read meat thermometer (this is non-negotiable for perfect doneness)
Why a Meat Thermometer is Crucial
Guessing doneness by time or look will often lead to overcooked flank steak. An instant-read thermometer takes the guesswork out. You’ll know the exact internal temperature, ensuring perfect results every time. It’s the best investment you can make for cooking meat.
Step 1: The Marinade (The Flavor Foundation)
Marinating is not just for flavor; the acidity helps tenderize the meat. You don’t need to marinate for days. Even 30 minutes makes a difference, but 2 to 4 hours is ideal.
Simple, Effective Marinade Recipe:
- 1/3 cup soy sauce or tamari
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice or red wine vinegar
- 3 cloves garlic, minced
- 1 tablespoon honey or brown sugar
- 1 teaspoon black pepper
Whisk everything together in a bowl. Place the flank steak in a large zip-top bag or shallow dish. Pour the marinade over, ensuring the meat is fully coated. Seal the bag or cover the dish, then refrigerate.
Remember to turn the bag occasionally if you can. This helps the marinade distribute evenly. Never marinate at room temperature for more than an hour, as it’s not safe.
Step 2: Prepping the Steak and Oven
About 30 minutes before cooking, take the steak out of the fridge. Letting it come closer to room temperature is important. A cold steak won’t cook evenly; the outside will overcook before the inside is done.
Pat the steak completely dry with paper towels. This is a critical step. Moisture on the surface creates steam, which prevents a good sear. You want the surface as dry as possible for maximum browning.
Now, preheat your broiler. Set it to high. Place your broiler-safe pan in the oven, about 4 to 6 inches from the heating element. Let the pan get screaming hot for at least 10 minutes. A hot pan is the secret to that instant sear.
Step 3: Broiling to Perfection
Carefully remove the hot pan from the oven using oven mitts. Place it on a heat-safe surface. Drizzle a tiny bit of high-heat oil (like avocado or canola) into the pan and swirl.
Lay the dried flank steak in the center of the hot pan. It should sizzle immediately. Put the pan back under the broiler.
Broiling Times (for a 1.5 lb steak):
- Rare: 4-5 minutes per side (125°F internal)
- Medium-Rare: 5-6 minutes per side (130-135°F internal)
- Medium: 6-7 minutes per side (140°F internal)
We strongly recommend medium-rare for the best balance of tenderness and flavor. Flank steak gets tough past medium.
Use your timer! Broilers are powerful. After the first side is done, use tongs to flip the steak. Broil the second side for the recommended time.
Checking for Doneness
Start checking the temperature a minute or two before the expected finish time. Insert the instant-read thermometer into the thickest part of the steak. Avoid touching the pan bottom. Once it’s 5 degrees below your target temperature, take it out. The temperature will continue to rise while resting (this is called carryover cooking).
Step 4: The Most Important Step: Resting
This is where many cooks go wrong. As soon as the steak is done, transfer it to a clean cutting board. Loosely tent it with a piece of aluminum foil. Let it rest for a full 10 minutes.
Why rest? When meat cooks, the juices are forced to the center. If you cut it immediately, all those flavorful juices will run out onto the board, leaving the steak dry. Resting allows the muscle fibers to relax and reabsorb the juices throughout the entire steak.
Don’t skip this. Those 10 minutes make the difference between juicy and dry.
Step 5: Slicing Against the Grain
Look at your rested steak. You’ll see long muscle fibers running lengthwise across the steak. This is the “grain.” To make the steak tender to eat, you must cut across these fibers, shortening them.
Use a sharp knife to slice the steak thinly, at a slight angle, perpendicular to the direction of the grain. You’ll notice the difference immediately. Slicing this way ensures each piece is easy to chew and maximally tender.
Delicious Serving Suggestions
Your perfectly cooked flank steak is versatile. Here are some ways to serve it:
- Slice it and serve over a big salad with a vinaigrette.
- Make classic steak tacos with corn tortillas, onion, cilantro, and lime.
- Pile slices on a platter with roasted vegetables for a simple dinner.
- Use leftovers in sandwiches or stir-fries the next day.
A simple sauce can elevate it further. Try a chimichurri (parsley, garlic, vinegar, oil) or a creamy horseradish sauce. The contrast is fantastic.
Common Mistakes to Avoid
- Over-marinating: More than 12 hours in an acidic marinade can make the surface mushy.
- Not drying the steak: A wet steak will steam, not sear.
- Skipping the preheat: A cold pan won’t give you that essential crust.
- Overcooking: Use a thermometer! Flank steak is best at medium-rare.
- Cutting too soon: Let the juices settle back into the meat during the rest.
- Slicing with the grain: This makes the steak seem stringy and tough.
Storing and Reheating Leftovers
Store leftover sliced steak in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave if you can. It will overcook the meat quickly.
Instead, warm slices gently in a skillet over low heat with a splash of broth or water. You can also add cold slices directly to salads or sandwiches. They’re often delicious cold, too!
FAQ Section
What is the best temperature to cook flank steak in the oven?
Use your broiler setting on high. This provides the direct, intense heat needed to sear the outside quickly while keeping the inside juicy. A standard bake setting won’t get hot enough for a proper sear.
How long should you cook flank steak in the oven?
For a 1.5-inch thick steak under a broiler, aim for 5-6 minutes per side for medium-rare. Always use an instant-read thermometer to check. The internal temperature should be 130-135°F before resting.
Do you have to marinate flank steak before cooking?
It’s highly recommended. A marinade adds flavor and, due to its acidic components, helps break down tough muscle fibers slightly. Even a short 30-minute marinade improves both taste and texture.
Why is my oven-cooked flank steak tough?
There are three likely reasons: it was overcooked (past medium), it wasn’t sliced against the grain, or it didn’t rest long enough before cutting. Check these three areas next time for a much tenderer result.
Can I bake flank steak instead of broiling it?
You can, but you won’t get the same seared crust. If you must bake, sear the steak in a very hot skillet on the stovetop first. Then, transfer the whole skillet to a 400°F oven to finish cooking to your desired doneness. This two-step method works well.
Final Tips for Success
Practice makes perfect. Your first time might not be flawless, but you’ll learn. Always use that thermometer. It tells you the truth about what’s happening inside the meat.
Experiment with different marinades once you’ve mastered the basic method. Try Asian-inspired flavors with ginger and sesame, or a simple mix of olive oil, rosemary, and garlic. The technique remains the same.
Cooking a great flank steak in the oven is a reliable skill. It gives you a impressive, flavorful meal without needing to go outside. With these steps—proper marinating, hot broiling, full resting, and correct slicing—you’ll have a tender, juicy steak that will become a regular in your dinner rotation.