beef flank recipe oven
- The Best beef flank recipe oven
- Crispy Oven-Braised Beef Flank Steak with Garlic Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Oven-Braised Beef Flank Steak with Garlic Sauce Works
- ❓ Frequently Asked Questions About Crispy Oven-Braised Beef Flank Steak with Garlic Sauce
The Best beef flank recipe oven
It’s also a great way to use up any leftover beef from a butcher’s cut or even a cheaper, leaner cut like flank. The oven method keeps it juicy and even, so there’s no risk of drying out, and it’s versatile enough for a weeknight dinner or a weekend gathering. Plus, the health benefits are real—it’s packed with protein and iron, and since the fat is distributed throughout the meat, you’re not left with a greasy mess. My family doesn’t even notice it’s leaner than a ribeye, and it’s a great way to get more nutrients without sacrificing taste. It’s the kind of dish that feels like a treat but is actually just good, simple food.
Crispy Oven-Braised Beef Flank Steak with Garlic Sauce
A tender, flavorful beef flank steak braised in a rich tomato-garlic sauce until fall-apart tender. Perfect for a quick weeknight dinner with minimal effort.
🥘Ingredients
- 1 lb beef flank steak (about 1-inch thick)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 cup low-sodium beef broth
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp smoked paprika
👨🍳Directions
-
1
Pat the beef flank steak dry with paper towels and season generously with salt and pepper on both sides. -
2
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the beef for 2–3 minutes per side until browned. Remove and set aside. -
3
In the same skillet, add beef broth, tomato sauce, garlic, Worcestershire sauce, oregano, and smoked paprika. Bring to a simmer. -
4
Return the beef to the skillet, cover, and transfer to a preheated oven at 375°F. Braise for 20–25 minutes, until the beef is fork-tender. -
5
Remove the beef from the skillet and let it rest for 5 minutes. Discard any excess liquid in the pan. Reduce the sauce to thicken slightly by simmering uncovered for 5 minutes.
🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Oven-Braised Beef Flank Steak with Garlic Sauce Works
❓ Frequently Asked Questions About Crispy Oven-Braised Beef Flank Steak with Garlic Sauce
1. What’s the best way to slice beef flank steak for maximum tenderness?
Slice against the grain for the most tender bite. After resting the steak at room temperature for 20–30 minutes, use a sharp chef’s knife to cut thinly across the muscle fibers. This breaks down the connective tissue, making each bite melt-in-your-mouth soft.
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2. How do I know if my beef flank steak is cooked to medium-rare?
Use a meat thermometer for accuracy: insert it into the thickest part, avoiding the fat. For medium-rare, aim for 125°F (52°C). Visually, the center should still show a faint pink hue with a slightly warm feel—no brown crust yet. Let it rest for 10 minutes before slicing.
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3. Can I use a different cut of beef instead of flank steak?
For similar results, try skirt steak or flank steak from the short ribs. These cuts are leaner but still pack bold beefy flavor. Just keep slicing thinly against the grain and avoid overcooking—they’re prone to drying out.
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4. Why does my beef flank steak taste chewy if I slice it?
Chewiness happens when you slice with the grain. Always cut against the fibers to disrupt the muscle strands. If unsure, run your knife along the surface to feel the grain direction before slicing. A thin, sharp knife also helps—thicker cuts can trap unevenly cooked muscle.
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5. How long should I let the sliced beef rest before serving?
Resting is key for juiciness: cover the sliced beef with foil and let it sit at room temperature for 5–10 minutes. This redistributes juices back into the meat instead of running out when you cut it. No need to wait longer unless serving a large crowd.
