The Ultimate Flank Steak Oven Recipe: Unveiling The Deliciousness!

Welcome to the world of mouthwatering flavors and juicy tenderness! In this article, we will dive into the realm of oven-cooked flank steak, exploring the culinary details, food science, selection, cleaning, preparation, tips, variations, doneness checks, and everything in between. By the end of this comprehensive guide, you’ll be armed with the knowledge to create the perfect flank steak right in your very own oven.

Understanding the Food Science

Before we embark on our culinary journey, let’s briefly delve into the food science behind flank steak. Flank steak comes from the abdominal muscles of the cow, which makes it a lean and flavorful cut. Due to its low fat content, proper cooking techniques are crucial to ensure tenderness and juiciness. This is where the oven comes to the rescue, providing a gentle and controlled environment for the steak to cook evenly while retaining its natural moisture.

Selecting the Perfect Flank Steak

Selecting a high-quality flank steak is the foundation of any delicious dish. When choosing your flank steak, keep these tips in mind:

  1. Look for marbling: Although flank steak is a lean cut, some marbling can enhance flavor and tenderness.

  2. Check the color: Opt for bright red or deep burgundy color, as this indicates freshness.

  3. Inspect the texture: The surface should be smooth and firm to the touch, without any sliminess or stickiness.

When it comes to quantity, plan for approximately 6 ounces (170 grams) of flank steak per person, as this will account for shrinkage during cooking.

Cleaning and Preparing the Flank Steak

flank steak

Before diving into the cooking process, it is essential to properly clean and prepare the flank steak. Follow these steps:

  1. Rinse and pat dry: Rinse the steak under cold water to remove any debris. Then, gently pat it dry with paper towels.

  2. Trim excess fat: Remove any excess fat from the surface of the steak using a sharp knife. Leaving a thin layer of fat can enhance flavor and moisture.

  3. Score the surface: To help tenderize the flank steak and allow marinades to penetrate, lightly score the surface on both sides with a sharp knife. This also prevents the steak from curling when cooked.

Marinating and Seasoning Techniques

flank steak

Marinating flank steak is an excellent way to infuse it with additional flavors and enhance its tenderness. Here are a few marinating and seasoning techniques to consider:

  1. Traditional Marinade: Create a flavorful blend of olive oil, soy sauce, minced garlic, Worcestershire sauce, and your choice of herbs and spices. Place the flank steak and marinade in a zip-top bag, ensuring the steak is well-coated. Marinate in the refrigerator for at least 2 hours, or ideally overnight, to let the flavors marry.

  2. Dry Rub: If you’re short on time, a dry rub can work wonders. Simply mix together your favorite spices, such as paprika, cumin, chili powder, garlic powder, salt, and pepper. Generously coat both sides of the flank steak, pressing the spices into the meat.

Remember, seasonings depend on personal taste, so feel free to experiment with various flavors to create your signature marinade or dry rub!

Tips for a Perfectly Cooked Flank Steak

oven baked flank steak

While oven cooking is a forgiving method, a few tips will help you achieve that perfectly cooked flank steak every single time:

  1. Let it rest: Prior to cooking, allow the marinated flank steak to rest at room temperature for approximately 30 minutes. This ensures more even cooking and helps retain juiciness.

  2. Preheat the oven: Preheat the oven to a high temperature (around 425°F/ 220°C) to sear the steak quickly and lock in the flavors.

  3. Use a hot pan or skillet: Before transferring the steak to the oven, sear it in a hot pan or skillet on both sides for a couple of minutes. This enhances the outer caramelization and contributes to the steak’s rich flavor.

  4. Invest in a meat thermometer: To achieve the desired level of doneness, invest in a meat thermometer. This allows you to monitor the internal temperature accurately, ensuring your steak is cooked to perfection.

Achieving the Perfect Doneness

oven baked flank steak

To satisfy diverse palates, flank steak can be cooked to various levels of doneness. Here are some guidelines for achieving the perfect temperature:

  1. Rare: For a rare flank steak, remove it from the oven when the internal temperature reaches 125°F (52°C). This will result in a bright red center.

  2. Medium-Rare: Aim for an internal temperature of 135°F (57°C) for a medium-rare steak. It should have a pink center with a hint of red.

  3. Medium: To achieve medium doneness, cook the flank steak until it reaches an internal temperature of 145°F (63°C). The center will be pink with minimal traces of red.

  4. Well-Done: If you prefer a well-done steak, allow it to cook until the internal temperature reaches 160°F (71°C). The center will be brownish-gray and cooked through.

Remember, these temperatures are just guidelines, so adjust them according to personal preference.

Avoiding the Pitfalls: Overcooking and Undercooking

The joy of cooking flank steak in the oven also comes with a few pitfalls: overcooking and undercooking. Here’s how to avoid these common errors:

  1. Overcooking: Overcooking a flank steak can result in a dry and tough texture. Due to its low fat content, it is crucial to monitor the internal temperature closely. Use a meat thermometer to ensure you don’t surpass the desired doneness level.

  2. Undercooking: Cooking a flank steak for too little time may result in it being chewy and tough. Always check the internal temperature, and if it hasn’t reached your desired level of doneness, continue cooking it while monitoring the temperature closely.

Delicious Variations to Explore

While a perfectly cooked plain flank steak is delightful on its own, why not explore some delicious variations? Here are a few ideas to spice up your oven-cooked flank steak:

  1. Herb and Garlic Butter: Prepare a herb and garlic compound butter by mixing softened butter with minced garlic, chopped fresh herbs like rosemary and thyme, salt, and pepper. Once the steak is cooked, top it with a generous knob of the compound butter and let it melt, adding an irresistible aromatic richness.

  2. Mushroom and Red Wine Sauce: Create a luscious mushroom and red wine reduction sauce to accompany your flank steak. Sauté sliced mushrooms in butter, then add red wine, beef broth, and thyme. Allow it to simmer and reduce until it reaches a saucy consistency. Pour this umami-packed sauce over your perfectly cooked steak.

The Flank Steak Oven Recipe: Let’s Get Cooking!

Now that you’ve mastered the basics, it’s time to put your skills to the test with a tantalizing oven-cooked flank steak recipe. Follow these steps to create a mouthwatering dish that will leave your taste buds dancing:


  • 1.5-2 lbs (680-900g) of flank steak

  • 2 tablespoons of olive oil

  • 4 garlic cloves, minced

  • 2 tablespoons of soy sauce

  • 1 tablespoon of Worcestershire sauce

  • 1 teaspoon of dried rosemary

  • 1 teaspoon of dried thyme

  • Salt and pepper to taste


  1. Preheat your oven to 425°F (220°C).

  2. In a bowl, whisk together the olive oil, minced garlic, soy sauce, Worcestershire sauce, dried rosemary, and dried thyme.

  3. Place the flank steak in a zip-top bag and pour the marinade over it, ensuring the steak is well-coated. Seal the bag, removing as much air as possible, and refrigerate for at least 2 hours, or preferably overnight.

  4. Remove the flank steak from the marinade, allowing any excess marinade to drip off. Pat the steak dry with paper towels.

  5. Season both sides of the steak generously with salt and pepper.

  6. In a hot pan or skillet, sear the steak for about 2-3 minutes on each side until a brown crust forms.

  7. Transfer the pan to the preheated oven and cook for approximately 8-10 minutes, or until the desired level of doneness is reached. Remember to use a meat thermometer to check the internal temperature.

  8. Once cooked, remove the steak from the oven and let it rest for a few minutes before slicing against the grain.

  9. Serve your delectable flank steak with your favorite side dishes and enjoy a truly indulgent culinary experience!


Congratulations! You now possess the knowledge to craft an impeccable oven-cooked flank steak that will impress even the most discerning palates. From understanding the food science to selecting the perfect cut, marinating and seasoning techniques, cooking tips, variations, and an enticing recipe, every detail has been covered.

Remember, cooking is an art, and the beauty lies in experimenting and adapting techniques to suit your taste. So, put on your apron, preheat that oven, and embark on a culinary adventure with flank steak that will leave you craving more!

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  • FAQS On Flank Steak Oven Recipe

    How Long Should I Marinate The Flank Steak Before Cooking It In The Oven?

    It is recommended to marinate the flank steak for at least 4-6 hours, or overnight, in the refrigerator to allow the flavors to fully penetrate the meat.

    What Temperature Should I Set The Oven To When Cooking The Flank Steak?

    Preheat the oven to 425°F (220°C) before placing the marinated flank steak in the oven to ensure that it cooks evenly and thoroughly.

    How Long Does It Take To Cook A Flank Steak In The Oven?

    The cooking time for a flank steak in the oven will vary depending on the thickness of the cut, but as a general rule of thumb, cook the steak for 15-20 minutes for medium-rare, or 20-25 minutes for medium.

    Should I Cover The Flank Steak With Foil While It Is Cooking In The Oven?

    It is recommended to cover the flank steak with foil for the first half of the cooking time to help seal in the juices, and then remove the foil for the remaining cooking time to allow the outside to brown and caramelize.

    How Do I Know When The Flank Steak Is Done Cooking In The Oven?

    The best way to ensure that the flank steak is cooked to your desired level of doneness is by using a meat thermometer. For medium-rare, the internal temperature should read 130°F (54°C), and for medium, it should read 140°F (60°C). Let the steak rest for a few minutes before slicing and serving.