flank steak in the oven recipe
The Best flank steak in the oven recipe
I started making flank steak in the oven years ago when I got tired of standing over a hot grill in July and again in January. The oven does most of the work, the broiler gives it that browned crust, and dinner is on the table in about 20 minutes from a cold start. If you can turn on a broiler and set a timer, you can make this.
My kids eat it without complaint. I slice it thin against the grain and they pile it on rice, tuck it into tortillas, or eat it plain off the plate. My husband takes the leftovers to work the next day, and I have made this for birthday dinners, Sunday lunch, and a regular Wednesday when nobody has time to think about cooking. It works for all of them.
Flank steak is leaner than a lot of people expect, and it is high in protein, iron, and zinc. That matters to me because I have a picky eater and a kid who plays sports, and I like knowing dinner is pulling its weight. I serve it with roasted vegetables and rice or potatoes, and the plate looks full without much extra effort on my part.
Oven-Baked Flank Steak with Garlic Marinade
Flank steak gets a quick garlic and soy marinade, then a hard sear in a cast iron skillet before finishing in a hot oven. The result is a deeply browned crust with a juicy, tender interior that slices beautifully against the grain.
🥘Ingredients
For the Steak
For the Marinade
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Oven-Baked Flank Steak with Garlic Marinade Works
Oven flank steak is one of those recipes I come back to because it feeds a crowd without much fuss, and it works just as well for a weeknight dinner as it does for a family gathering. The high heat gives you a nice crust while the inside stays tender and juicy, and slicing it thin against the grain makes every piece easy to serve and easy to eat. I keep it in my rotation because it is simple, dependable, and everyone at the table finds something to love about it.
❓ Frequently Asked Questions About Oven-Baked Flank Steak with Garlic Marinade
1. What temperature should I use to cook flank steak in the oven?
A hot oven works best for flank steak. Most home cooks set it to 425°F to 450°F so the exterior browns before the lean meat dries out. Sear it in an oven-safe skillet on the stovetop first, then move the pan to the oven to finish. If you prefer a slower, more forgiving approach, 400°F works too, but expect a slightly narrower window between rare and well done.
2. How long does flank steak take in the oven?
Timing depends on thickness, which varies a lot with flank steak. A typical one-inch-thick piece usually needs about 10 to 15 minutes in a 425°F oven after a quick stovetop sear. Thinner cuts may be done in eight to 10 minutes. Start checking early and rely on a meat thermometer rather than the clock.
3. What internal temperature should flank steak reach?
Pull it from the oven at 130°F to 135°F for medium rare, or 140°F to 145°F for medium. Carryover cooking will raise the temperature another five degrees or so while the steak rests. Flank steak turns tough and dry past medium, so it is worth stopping short of your target rather than overshooting.
4. Why did my oven flank steak turn out tough?
Overcooking and slicing the wrong way are the two usual culprits. Flank steak has almost no fat, so it dries out quickly once it passes medium. The grain also runs in long, tight fibers, and cutting with the grain leaves you chewing through them. Look at the direction of the lines on the meat and slice perpendicular to them, on a slight diagonal, into thin strips.
5. Do I need to rest flank steak before slicing?
Yes. Give it five to 10 minutes on a cutting board, loosely tented with foil. Resting lets the juices redistribute so they stay in the meat instead of running onto the board. Slice it too soon and you will lose a good amount of moisture, which is especially noticeable on a lean cut like this.
