If you want a simple, hands-off way to cook a flavorful and tender cut of beef, learning how to bake flank steak in oven is a fantastic method. This approach is reliable, creates less mess than grilling, and can yield perfectly cooked meat every time.
Flank steak is a lean, budget-friendly cut known for its bold beefy flavor. Because it comes from a well-exercised muscle, it has long fibers and can be tough if cooked incorrectly. The secret to a great oven-baked flank steak lies in three things: a good marinade, proper preparation, and precise cooking time. Let’s get started.
How To Bake Flank Steak In Oven
This is your core, step-by-step guide. Follow these instructions for a perfectly cooked flank steak using your oven.
What You’ll Need
- 1 flank steak (1.5 to 2 pounds is ideal)
- Your chosen marinade or dry rub (recipes below)
- 1-2 tablespoons of high-smoke-point oil (like avocado, canola, or vegetable oil)
- Kosher salt and freshly ground black pepper
- An oven-safe skillet (cast iron or heavy stainless steel is best)
- Instant-read meat thermometer
- Tongs
- Aluminum foil
Step 1: Marinate or Season the Steak
This step is crucial for flavor and tenderness. You should plan for at least 2 hours of marinating, but 4 to 12 hours is even better. If you’re short on time, a generous dry rub applied 30 minutes before cooking works well too.
Place the flank steak in a large resealable plastic bag or shallow dish. Pour your marinade over it, ensuring the meat is fully coated. Press out excess air from the bag and seal it. Refrigerate it for the desired time, turning it occasionally.
Step 2: Preheat and Prepare
About 30 minutes before cooking, take the steak out of the fridge. Letting it come closer to room temperature helps it cook more evenly. Pat the steak completely dry with paper towels. This is important! A dry surface gives you a better sear.
If you marinated it, brush off any solid herbs or garlic that might burn. Lightly coat the steak with a little oil and season generously with salt and pepper if you used a simple marinade. Preheat your oven to 400°F (200°C). Place your oven-safe skillet inside to heat up with the oven.
Step 3: Sear the Steak
Carefully remove the hot skillet from the oven using an oven mitt. Place it on the stovetop over medium-high heat. Add a thin layer of oil to the skillet. It should shimmer immediately.
Lay the flank steak in the hot skillet. It should sizzle loudly. Do not move it! Let it sear undisturbed for 2-3 minutes, until a deep brown crust forms. Use tongs to flip the steak and sear the other side for another 2-3 minutes.
Step 4: Bake in the Oven
After searing both sides, immediately transfer the entire skillet to the preheated oven. The high heat of the skillet and the surrounding oven air will finish cooking the steak gently and evenly.
Baking time varies based on thickness and your desired doneness. A 1-inch thick steak usually takes 5 to 10 minutes in the oven. The only reliable way to know is to use a meat thermometer.
Step 5: Check Temperature and Rest
Insert an instant-read thermometer into the thickest part of the steak. Here are the target temperatures:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C) – This is recommended for best tenderness.
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-68°C)
Remember, the temperature will rise about 5 degrees while resting. Once your steak hits 5 degrees below your target, take it out of the oven.
Transfer the steak to a cutting board or plate. Loosely tent it with aluminum foil. Let it rest for a full 10 minutes. This allows the juices to redistribute throughout the meat. If you skip this, the juices will run out on the cutting board.
Step 6: Slice and Serve
This is the final, critical step. Find the direction of the muscle fibers (the “grain”). They will look like long lines running the length of the steak. Using a sharp knife, slice the steak thinly (about ¼-inch slices) against the grain. This cuts the long fibers short, making each piece much more tender to eat.
Serve immediately with your favorite sides, like roasted vegetables, mashed potatoes, or a simple salad.
Flank Steak Marinade Recipes
A good marinade typically has three components: an acid (to tenderize), oil (to carry flavor and moisture), and seasonings. Here are two simple, effective options.
Classic Garlic & Herb Marinade
- ⅓ cup olive oil
- ¼ cup soy sauce or tamari
- 3 tablespoons red wine vinegar or fresh lemon juice
- 4-5 cloves garlic, minced
- 1 tablespoon fresh rosemary or thyme, chopped (or 1 tsp dried)
- 1 teaspoon black pepper
Zesty Lime & Cilantro Marinade
- ⅓ cup neutral oil
- Juice and zest of 2 limes
- ¼ cup chopped fresh cilantro
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 3 cloves garlic, minced
- 1 teaspoon salt
Whisk all ingredients for your chosen recipe in a bowl until combined. Then pour it over the steak to marinate.
Dry Rub Option
For a quicker, crustier exterior, try a dry rub. Mix these spices together and rub them all over the dried steak 30 minutes before cooking.
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
Common Mistakes to Avoid
- Skipping the Dry Step: Not patting the steak dry prevents a good sear and leads to steaming.
- Moving the Steak Too Soon: Let the sear develop fully before flipping. Don’t poke or press the meat.
- Overcooking: Flank steak is best at medium-rare to medium. Overcooking makes it very tough and chewy. Trust your thermometer.
- Skipping the Rest: Cutting into the steak right away releases all the flavorful juices you worked hard to keep inside.
- Slicing With the Grain: This is a major texture mistake. Always identify and slice against the grain for tender pieces.
What to Serve with Baked Flank Steak
Flank steak is versatile. Here are some classic pairing ideas:
- Starches: Garlic mashed potatoes, crispy roasted potatoes, or creamy polenta.
- Vegetables: Sautéed mushrooms, green beans almondine, a simple arugula salad, or roasted asparagus.
- Sauces: A pat of compound butter melting over the hot slices, chimichurri sauce, or a simple pan sauce made from the skillet drippings.
Leftovers are great too! Use sliced flank steak in tacos, salads, sandwiches, or stir-fries the next day. Just be sure to store it in an airtight container in the fridge.
FAQ Section
How long does it take to bake flank steak in the oven?
After searing, baking time is usually 5 to 10 minutes in a 400°F oven for a 1-inch thick steak. The total cook time, including searing, is typically 10-15 minutes. Always use a meat thermometer for accuracy.
What temperature should flank steak be baked at?
A high oven temperature of 400°F (200°C) is recommended. This allows for a good finish after searing without overcooking the interior. Some recipes may call for 425°F for a shorter time, but 400°F is a reliable standard.
Do you have to sear flank steak before baking?
It is highly recommended. Searing creates a flavorful Maillard reaction crust (browning) that adds tremendous flavor and texture. You can bake it without searing, but the result will be less complex and more gray in color.
How do you keep flank steak from getting tough?
The three keys are: 1) Marinate it with an acidic component for several hours. 2) Do not overcook it; aim for medium-rare. 3) Always slice it thinly against the grain. Missing any of these steps can lead to a tougher chew.
Can I cook flank steak in the oven without a skillet?
Yes, but the method changes. You can place the marinated steak on a baking sheet or in a baking dish. You’ll miss the sear, so you might want to broil it for the last few minutes to get some browning. A skillet method is generally superior for flavor.
What’s the best way to reheat leftover flank steak?
To prevent further overcooking, reheat gently. Place the slices in a baking dish with a splash of broth or water, cover with foil, and warm in a 300°F oven until just heated through. You can also use the microwave on low power in short bursts.
Final Tips for Success
Buying quality meat makes a difference. Look for flank steak with a bright red color and minimal visible sinew. If you can, ask your butcher for a cut that’s of even thickness for more consistent cooking.
Your meat thermometer is your best friend in the kitchen. It takes the guesswork out of cooking and ensures you get the result you want every single time. It’s a small investment for a big improvement in your meals.
Finally, don’t be intimidated. Flank steak is a forgiving cut once you understand the basic rules. The process of how to bake flank steak in oven is straightforward. With a little planning for the marinade and attention to slicing, you can make a restaurant-quality meal at home that will impress your family and friends. The method is simple, the results are consistent, and the flavor is always satisfying.