How to Cook Flank Steak in the Oven

Cut from the abdominal section of a cow, flank steak can become a bit chewy if not cooked right. However, when you learn how to cook flank steak in the oven as the pros do it, you’ll end up with a full-of-flavor steak that becomes the star of your plate.

This thin cut cooks relatively quickly in the oven compared to thicker steaks, like ribeye or porterhouse. In this guide, we’ll explain how to use your oven’s broiler to get dinner on the table in no time.

Choosing the Best Flank Steak

Buying high-quality flank steak is crucial to a tender, delicious oven cook. Look for flank steak marked as dry-aged or wet-aged. The aging process enhances the flavor of the steak and tenderizes it over time, resulting in a better final result. 

Also, opt for Premium Angus, USDA Prime, or Wagyu beef, if possible. These are the highest qualities of steak you can buy from the store or butcher, as they denote steaks with the best marbling and color. 

Oven Cooking Tips for Success

The following tips can help you succeed at cooking flank steak in the oven.

Consider Using a Marinade

While completely optional, we love a good steak marinade with flank steak. It brings out the flavors, adds a little zest, and tenderizes the steak. You can whip up a marinade and keep your flank steak in it overnight to prepare for cooking the next day. Try our sweet balsamic steak marinade or Jack Daniels marinade. 

Use the Broiler If Possible

If you have one, a broiler is the way to go for flank steak. It quickly cooks the outer edges of the meat, similar to what happens when you sear it in a pan. While that happens, the inner portion of the steak cooks to medium-rare. If you don’t have a broiler, a pan-sear works well, too — we’ll explain how to do both below.

Line the Pan for Easy Cleanup

Broiling and roasting flank steak can get messy with rendered fat and marinade drippings. Lining your sheet pan with foil or parchment makes cleanup quick and keeps the steak from sticking. Adding a wire rack on top of the foil and pan also lets air circulate for a better crust.

Give Flank Steak a Quick Flavor Boost

Once the steak rests, add a quick finishing touch to enhance flavor, like a squeeze of fresh lemon or a pinch of finishing salt. We also love compound butter for this purpose; add a tablespoon on top of the flank steak and allow it to melt over the top. This quick step elevates the final result without overpowering the flavor of the flank steak.

The Preparation

Pull the flank steak from the refrigerator 45 minutes before you’re ready to put it in the oven. Salt it generously on both sides, and leave them on a clean plate at room temperature. If you’ve marinated your steaks, simply place them on a plate and leave them at room temperature for 30-45 minutes before cooking. Right before cooking, dab the excess marinade off with a paper towel.

The Searing Process

A quick sear builds flavor before the steak finishes in the oven. Heat a cast-iron skillet until it’s just shy of smoking, add a thin film of oil, and sear the flank steak 45-60 seconds per side to develop a deep brown crust. Or, slide it under the broiler for 2-3 minutes per side for the same effect. The broiler is the easiest way to go, simply because you won’t have to move the steak again. Once it’s there and after the broiling process is done, you can turn off the broiler and adjust the oven temperature to finish cooking the steak to your liking.

Transferring Flank Steak to the Oven

After searing, set the steak on a wire rack over a foil-lined baking sheet for even heat flow. Insert an instant-read thermometer from the side into the thickest area so you can track the temp without constantly opening and closing the oven. Finish the steak in a 400-425 degree oven, flipping once, until you’re within five degrees of your target doneness. If you want a touch more char, give it a final 30-60 seconds under the broiler. Move to a foil-tented plate and rest before slicing.

How Long to Cook Flank Steak

Flank steak is on the thinner side, so it doesn’t take much time to cook. For medium-rare flank steak cooked under the broiler, it takes about 8-12 minutes, depending on the steak’s thickness. If you like your steak cooked to medium or medium-well, use the oven instead of the broiler. This cooking method will take closer to 20 minutes.

Doneness Chart

The following temperature chart shows the temperature ranges flank steak should reach when it’s ready to come out of the oven (second column) and after you finish resting it (third column). Use these temperatures as a guide when cooking flank steak in the oven to ensure that you cook it to your liking. For medium-rare, it should reach 120-125°F in the oven and 130-135°F after resting. 

Doneness	Temperature to Remove from Oven	Final Temperature
Medium-rare	120-125℉	130-135℉
Medium	130-135℉	140-145℉
Medium-well	140-145℉	150-155℉
Well-done	150-155℉	160-165℉

Resting and Slicing Flank Steak

Use your thermometer to check the temperature of the thickest part of the steak. For medium-rare, it should read 120-125°F. Use the temperature chart above to determine when to pull your steak from the oven. If it needs more time, turn off the broiler, and put the oven on 425 degrees to cook for another 1-5 minutes. Once the steak reaches your desired temperature, transfer the steaks from the oven to a clean plate tented with foil. Rest for 5 minutes.

To create tender bites of flank steak, slice across the grain (find the lines that run down the steak and cut across them). Use a long, sharp knife and make thin, even slices about 1/4 inch thick. Gather any juices on the board and spoon them over the slices. Finish with a pinch of salt, if desired. 

Oven-Cooked Flank Steak Recipe

Serves: 2

Prep Time: 45 minutes

Cooking Time: 20 minutes

Ingredients:

• 1½  lb flank steak 
• Salt
• Pepper
• Marinade (optional)

Instructions:

• Salt steaks generously 45 minutes before you’re ready to cook. Leave them at room temperature. If you’ve used a marinade, remove the steaks from the refrigerator and keep them at room temperature for 45 minutes. Preheat the broiler.
• Dab steaks with a paper towel to remove excess marinade, if used. Place steaks on a rimmed baking sheet lightly sprayed with cooking spray and transfer to the oven directly under the broiler. Cook for 4-6 minutes; flip once, and cook for another 4-6 minutes.
• Check the temperature according to the temperature chart above. Rest steaks on a foil-tented plate for 5 minutes before serving. 

Conclusion: How to Cook Flank Steak in the Oven

Want to try other ways to cook flank steak? Here are several possibilities:

• Grilled flank steak
• Air-fried flank steak
• Sous vide flank steak
• Reverse-seared flank steak
• Pan-seared flank steak
• Smoked flank steak
• Instant Pot flank steak
• Flank steak on a Blackstone

If your sights are set on flank steak, be sure to look for high-quality, USDA Prime steaks at the grocery store or butcher shop. You can also try Chicago Steak Company’s flat iron steak as an alternative. Order USDA Prime or Premium Angus flat iron online! We make it easy to order, and we’ll ship your steaks on the specific delivery date you choose when you place your order.