How To Cook Flank Steak In The Oven

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Introduction

Flank steak, a flavorful and relatively lean cut of beef from the abdominal muscles of the cow, has gained significant popularity for its robust taste and versatility. While often grilled, knowing how to cook flank steak in the oven offers a convenient and equally delicious alternative, especially during colder months or when outdoor grilling isn’t an option. Oven-cooking allows for even heat distribution, resulting in a tender and juicy steak when prepared correctly. Its accessibility and relatively quick cooking time make it a favorite for weeknight dinners and casual gatherings alike.

Ingredients

1.5-2 lb Flank Steak 2 tablespoons Olive Oil (or other cooking oil) 2 cloves Garlic, minced 1 tablespoon Soy Sauce (or tamari for gluten-free) 1 tablespoon Worcestershire Sauce 1 teaspoon Dijon Mustard 1 teaspoon Smoked Paprika 1/2 teaspoon Black Pepper 1/2 teaspoon Salt (or to taste) Optional: Fresh herbs like rosemary or thyme, chopped; red pepper flakes for heat.

Preparation Steps

Proper preparation is key to a tender and flavorful flank steak. Begin by patting the steak dry with paper towels. This removes excess moisture, which helps achieve a good sear. Next, trim away any excess silver skin or thick pieces of fat, leaving a thin layer for flavor. For optimal tenderness, consider marinating the flank steak for at least 30 minutes, or up to 4 hours in the refrigerator. Combine the olive oil, minced garlic, soy sauce, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper in a bowl. Whisk well and pour over the steak, ensuring it’s evenly coated. If using herbs, add them to the marinade as well. Place the steak and marinade in a resealable bag or dish, and refrigerate. If short on time, simply rub the steak with the oil and dry seasonings; the marinade significantly enhances the flavor, but isn’t strictly necessary.

Cooking Instructions

Learning how to cook flank steak in the oven is straightforward.
1. Preheat the oven to 400F (200C).
2. Remove the flank steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This helps ensure even cooking.
3. Place an oven-safe skillet (cast iron is ideal) over medium-high heat on the stovetop. Add a tablespoon of olive oil to the skillet. Once the oil is shimmering, sear the flank steak for 2-3 minutes per side, until a deep brown crust forms. This step is crucial for developing flavor.
4. Transfer the skillet to the preheated oven.
5. Cook for approximately 8-12 minutes for medium-rare (internal temperature of 130-135F), 12-15 minutes for medium (135-145F), or 15-18 minutes for medium-well (145-155F). Cooking time will vary depending on the thickness of the steak and your oven’s calibration. Use a meat thermometer to ensure accurate doneness.
6. Remove the skillet from the oven and transfer the flank steak to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
7. Slice the flank steak thinly against the grain. This is crucial for maximum tenderness, as flank steak has long muscle fibers.

Serving Suggestions

Flank steak is incredibly versatile and pairs well with a variety of accompaniments. Serve it sliced over a fresh salad with a vibrant vinaigrette, or alongside roasted vegetables like asparagus, Brussels sprouts, or potatoes. It makes an excellent addition to tacos or fajitas, or can be served with a creamy chimichurri sauce. Consider pairing it with a classic side dish like mashed potatoes or rice pilaf. Garnish with fresh herbs, such as parsley or cilantro, for added freshness. A squeeze of lemon or lime juice brightens the flavors and complements the richness of the steak.

Tips and Common Mistakes

To ensure a perfectly cooked flank steak, avoid these common mistakes: Overcooking: Flank steak is best served medium-rare to medium. Overcooking results in a tough and dry steak. Use a meat thermometer to monitor the internal temperature. Skipping the sear: Searing the steak before oven-cooking is essential for developing a flavorful crust. Not letting it rest: Resting the steak allows the juices to redistribute, resulting in a more tender and flavorful final product. Slicing with the grain: Slicing against the grain is crucial for tenderizing the steak. Look for the direction of the muscle fibers and slice perpendicular to them. Insufficient seasoning: Don’t be afraid to season the steak generously. Salt and pepper are essential, but experimenting with other spices and herbs can elevate the flavor.
Useful tips: Pounding the steak lightly with a meat mallet before marinating can help tenderize it further. For a smokier flavor, add a few drops of liquid smoke to the marinade. Consider broiling the steak for the last few minutes to achieve an even darker crust, but watch it carefully to prevent burning.

Explore More Cooking Guides

Mastering how to cook flank steak in the oven unlocks a world of culinary possibilities. Its rich flavor and adaptability make it a crowd-pleasing option for any occasion. From simple weeknight dinners to elegant dinner parties, this technique empowers home cooks to create delicious and impressive meals. The ease and speed of oven-cooking, coupled with the steak’s inherent flavor, makes it a valuable addition to any recipe repertoire. Now that expertise has been imparted, confidently prepare flank steak at home and discover new favorite dishes. Explore more cooking guides at foodrecipestory.com to broaden culinary horizons!