Best Garlic Flank Steak in Oven
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
20 mins
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Resting Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
398 kcal
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Cuisine
American
Best Garlic Flank Steak in Oven
Description
This recipe begins by seasoning a trimmed flank steak with salt and pepper, then marinating it in a blend of olive oil, Italian herbs, lemon zest and juice, and diced garlic for 40 minutes to two hours. The marinade imparts a citrus and garlic brightness balanced with herbs, enriching the meat’s mild beef flavor. Preheating a cast iron skillet or heavy pan in the oven to a very hot temperature allows for immediate searing when the steak is placed, enhancing the crust formation.
The steak is broiled at 450-500°F, cooking about 8 minutes per side, with a sprinkling of garlic powder before cooking to boost the savory notes. The result is a steak with a deeply browned and flavorful exterior, while maintaining juiciness inside. This cut is ideal for slicing against the grain for serving.
This method suits those seeking a substantial steak with garlic and lemon character easily achieved indoors without grilling. The high oven temperature and hot pan are key to achieving the best texture. Any remaining marinade should be discarded before cooking to avoid burning. Resting the steak briefly after cooking lets the juices redistribute for better texture and flavor retention.
Ingredients
- 1 ½ lb flank steak
- 1 tsp salt sea salt
- 1 tsp black pepper freshly cracked
- ½ cup olive oil
- 1 tsp Italian herb mix
- ¼ cup garlic diced
- 2 oz lemon juice
- 1 tbsp garlic powder
- lemon zest of 1
Instructions
- Lay flank steak out flat, trim any extra fat or silver skin.
- Generously season steak with salt and pepper.
- Add olive oil, herbs, lemon zest and juice, and diced garlic to a large bowl or (preferably) a large plastic bag and mix well.
- Add steak to bag and let marinate for 40 minutes up to two hours.
- Preheat oven to 500 degrees (or 450 - as high as your oven broiler can go.)
- Add large cast iron pan or skillet to oven. If you don't have a pan or cast iron griddle large enough for your steak, you can use a heavy baking sheet lined with foil. (Cast iron will get best results, but don't worry if you don't have it.) Make sure pan is close to broiler, but not touching (I give about 5" to make sure my steak has room under the broiler since I have a gas flame broiler and don't want to start a fire from spattering fat.) Let pan get scorching hot before adding steak to it for the best texture.
- Remove steak from bag, and sprinkle with garlic powder.
- Cook steak in oven for 8 minutes, then flip to other side and cook another 8.
- Continue to cook until steak has reached desired doneness: 125 degrees with a digital thermometer inserted into the fattest part of the steak will give you a rare steak. 135 degrees will get you medium rare, 155 for medium well, and 165 degrees for well done.
- When your steak is done to your taste, remove from oven.
- Place a small piece of foil over the steak to "tent" it and let it finish carryover cooking as it rests for 10 minutes.
- When steak has rested for at least 10 minutes (don't rush - if you cut it right off the grill the steaks juices will all run out), slice it width-wise (so you have lots of thin strips instead of just a few long strips) against the grain - which is essential to keeping the steak from being too chewy or tough.
- Serve immediately and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 398kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 32g | 64% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 90mg | 30% |
| Sodium | 456mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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