Learn how to achieve a tender and flavorful flank steak in your oven by reading our guide on how long to cook flank steak. Flank steak, known for its bold flavor and versatility, is a prized cut of beef that can be a star of many dishes. However, mastering the craft of baking it to perfection is a culinary challenge.
This article will discuss the techniques, temperature settings, and cooking times required to obtain a tender and flavorful flank steak, ensuring that your oven-roasted dish will be nothing short of extraordinary.
What Exactly Is Flank Steak?
This cut is called flank steak because it originates from the side of the cow, below the ribs. This is a relatively wide and thin cut; at its thickest point, it measures only 1 to 1 1/2 inches and becomes even narrower toward one end. This means that flank cooks very quickly, and its wide, tapered shape also makes it a good choice for cooking for a large group — there’s plenty of meat to share, and you can get both rare and well-done portions from the same cut, so everyone is satisfied.
The flavor of flank sirloin is very beefy. It is delicious in fajitas and burritos but also with a lovely sauce and a side salad.
To feed four to six adults, purchase 1-1/2 to 2 pounds of flank steak; if you serve appetizers and other side dishes, you can extend this amount to serve eight.
Cooking Time For Flank Steak In The Oven?
Flank steak is thinner, so it takes a little time to prepare. Depending on the thickness of the sirloin, broiling flank steak for medium-rare takes approximately 8 to 12 minutes. If you prefer medium or medium-well steak, prepare it in the oven rather than under the broiler. This method of preparation will take approximately 20 minutes.
Lasting Temperature
The following temperature chart displays the ranges flank steak should attain when it is ready to be removed from the oven (second column) and after it has rested (third column). Utilize these temperatures as a guide when roasting flank steak to ensure that it is cooked to your liking. It should reach 120-125°F in the oven and 130-135°F after resting for medium-rare.
The Ideal Method For Cooking Flank Steak
If you have a broiler pan, now is the moment to bring it out. If not, place a baking sheet with a wire cooling stand on top. Line the pan’s bottom with aluminum foil for easy cleaning.
Many recipes state that flank steak should only be cooked in medium-rare. I enjoy a steak prepared to medium-rare, but flank works just as well when cooked a little longer. If you marinate the steak and slice it thinly against the grain after cooking, you won’t have to worry about it being rubbery.
A Marinade Tenderizes Flank Steak
This cut is firm and chewy, so a marinade serves a dual purpose by tenderizing and flavoring the meat. I provide the proportions for a straightforward marinade in the recipe below, but any marinade will suffice. I prefer marinating flank steak for at least one hour and up to twenty-four hours. Before going to bed or work, marinate the steak in the refrigerator so that all you have to do when you get home for dinner is switch on the broiler.
How To Prepare Flank Steak In An Oven?
Ingredients
- 1.5 to 2.0 ounces flank sirloin FOR THE MARINADE:
- 2 to 3 tablespoons citrus juice, vinegar, or another acid
- Two teaspoons of olive oil
- 3 cloves of garlic, grated on a microplane or pressed with a garlic press.
- a pinch of salt
- 1 to 2 teaspoons of seasonings, such as chili powder, barbecue seasoning, curry, or another preferred blend
Instructions
- Use marinade to season flank steak: Place the steak in a shallow casserole dish, such as one measuring nine by 13 inches. Whisk together the ingredients for the marinade, then pour over the sirloin. Rub the steak with the marinade and turn it once or twice in the dish to moisten.
- Marinate for one hour to twenty-four hours: Cover and refrigerate the steak for a minimum of one hour and up to twenty-four hours. Flip the steak occasionally if you happen to remember.
- Prepare the pan and preheat the broiler: Set it to its highest setting (or turn it on if it doesn’t have locations). Place an oven stand just beneath the broiler element. Aluminum foil is used to line a broiler pan, then topped with nonstick culinary spray.
- Four to six minutes per side should be spent broiling the sirloin. Place the steak in the center of the broiler pan after removing it from the marinade and shaking off any excess. Place the meat in the center of the grill. Cook for four to six minutes, then rotate and broil for an additional 4 to 6 minutes (a total of 8 to 12 minutes).
- Check the doneness of the steak: The steak is done when the margins are charred and crispy and the top has a dark sear. Using an instant-read thermometer, check the temperature in the innermost part of the steak: 115 to 120 degrees Celsius for a rare steak, 120 to 125°F for a medium-rare steak, 130 degrees to 135 degrees Celsius for a medium steak, and 140 to 145°F for a medium-well steak. If additional cooking is required, cook for an additional minute or two for every 10 degrees; transfer the sirloin to the oven if the edges are becoming overly crisp.
- Relax for five minutes: Transfer the steak to a cutting board and rest for five minutes.
- Slice against the grain: Slice the steak into skinny slices using a sharp knife, cutting against the grain. This means the long fibers should all be running left to right on your cutting board, and you should be slicing through them, top to bottom.
- Transfer to a serving platter: Transfer the segments to a platter for serving. Pour the pan and cutting board liquids over the meat, then toss to coat.
- Serve warm or room temperature: Serve the steak right away. Leftovers are great in sandwiches and on salads or reheated in quesadillas, burritos, or other quick dinners.
Tips For Roasting Flank Steak
These techniques will help you successfully cook flank steak in the oven:-
- Think About Using a Marinade: Although optional, we adore flank steak marinated in a flavorful sirloin sauce. It enhances the steak’s flavor, adds a bit of zest, and tenderizes it. You can prepare a marinade and marinate flank sirloin overnight before cooking it the following day.
- Use the broiler to prepare medium-rare meat: If you have one, flank steak should be cooked in a broiler. Similar to pan-searing, it rapidly cooks the exterior edges of the meat. During this time, the interior of the steak roasts to a medium-rare state. If you prefer a more well-done steak, we recommend preceding the broiler and cooking flank steak at 450 degrees in the oven to prevent the exterior from becoming too crisp.
- Selecting the Best Cut: Purchasing a high-quality flank steak is essential for a tender and flavorful oven cook. Consider flank sirloin that has been dry-aged or wet-aged. The steak’s flavor is enhanced, and its texture is improved through aging, resulting in a superior final product.
Precise timing and temperature control are required to achieve the optimal doneness and tenderness of flank steak in the oven. Whether aiming for a rare, medium-rare, or well-done result, knowing how long to cook a flank steak is essential for preparing a delicious meal. With the proper knowledge and skills, you can confidently equip a succulent, oven-roasted flank steak that will leave an enduring impression on your palate and culinary repertoire.
Best wishes while preparing! Thanks for reading.
