How to Cook Flank Steak in the Oven
User Reviews
5
How to Cook Flank Steak in the Oven
Description
To cook flank steak in the oven, start by positioning the oven rack close to the broiler element and preheating the broiler to high. The marinated steak is patted dry and placed on a parchment-lined, heavy-duty rimmed sheet pan. For medium-rare, broil for 10 to 12 minutes total, flipping halfway to ensure even searing.
For higher doneness levels, after broiling, the steak is transferred to a 425°F oven for additional minutes depending on desired doneness, measured with a meat thermometer. This method provides a charred exterior and juicy interior.
After cooking, allow the steak to rest for at least five minutes before slicing. This resting step is important for flavorful, juicy slices. The recipe recommends using a cast iron pan preheated in the oven as an alternate method for a good sear. Leftover steak should be wrapped tightly and refrigerated for up to four days, with reheating instructions provided for stovetop or microwave preparation.
Ingredients
- 1 to 2 pounds flank steak marinated
Instructions
- Place the oven's top rack as high as it can safely go under the broiler. Preheat the broiler to high. Line a heavy-duty rimmed sheet pan with parchment paper and trim the edges so your paper doesn't catch fire while cooking. Pat the marinated steak dry with paper towel, absorbing excess marinade and oil, then set on prepared sheet pan.
- For a medium rare steak (130˚F to 135˚F on an instant read thermometer), broil on high for 10 to 12 minutes, flipping the steak halfway through the cooking time. Keep a close eye on the steak during the cooking process to make sure it’s not browning too quickly.
- If you would like a more well done steak, after the first 10 minutes of broiling, remove the steak from the oven and reset the oven to 425˚F. Return the steak to the middle of the oven and cook for 3 to 5 additional minutes for medium (140˚F to 145˚F on an instant read thermometer), 5 to 7 additional minutes for medium-well (150˚F to 155˚F on an instant read thermometer), or 8 to 10 additional minutes for well done (160˚F to 165˚F on an instant read thermometer).
- Set the steak on a cutting board and tent with foil. Let rest for 5 to 10 minutes, then cut across the grain and serve.
Notes
- Bring steak to room temperature before cooking for even heating.
- Pat the steak dry with paper towels to remove excess marinade for better searing.
- Use a meat thermometer to check doneness: 130–135°F for medium-rare, higher for more cooked states.
- Rest the steak at least 5 minutes after cooking to allow juices to redistribute.
- Leftover steak can be stored wrapped airtight in the fridge up to 4 days.
- Reheat sliced steak in a covered skillet over medium heat or microwave covered with damp towel in short bursts.
- Using a cast iron grill pan preheated in the oven can enhance searing with even heat distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Protein | 36g | 72% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 102mg | 34% |
| Sodium | 90mg | 4% |
| Potassium | 580mg | 12% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
