How Long To Cook Flank Steak In The Oven | No Guesswork

A 1–1½-inch flank steak often needs 8–12 minutes under a hot broiler, then a 5–10 minute rest before slicing.

Flank steak can taste like a steakhouse cut when the timing is right. It can also turn chewy fast if it stays in the oven a little too long. This post gives you times you can start with, plus the real skill: knowing when to stop cooking.

You’ll see two oven routes: broil (fast, charred edges) and roast (steady heat, gentler finish). Both work. The best pick depends on thickness, your pan, and how much crust you want.

What Changes Oven Time For Flank Steak

People search for one number, then get annoyed when their steak comes out different. Flank steak is thin, so small changes matter. These factors decide the clock.

Thickness Beats Weight

Flank steak is sold by weight, yet thickness controls the cook. A wide, thin piece cooks in a flash. A thicker center takes longer, even if the package weight looks similar.

Starting Temperature Sets The Pace

A steak straight from the fridge stays colder in the center for longer. If you want tighter timing, let it sit on the counter for 20–30 minutes while the oven heats.

Broiler Distance And Pan Choice

Broilers vary. Rack position also changes how hard the heat hits. A rimmed sheet pan gives more surface area and faster browning. A preheated cast-iron skillet gives deeper crust, but it can push the steak past your target if you don’t watch closely.

Marinade And Surface Moisture

Marinades add flavor and can soften the bite, yet a wet surface browns slower. Pat the steak dry before it goes under the broiler. You’ll still keep plenty of flavor, and you’ll get better color.

Choose Your Oven Method

Most “oven flank steak” recipes are really broiler recipes. Broiling is the closest oven method to grilling. Roasting is slower and gives you more control on thicker cuts or when your broiler runs uneven.

Broil Method For Fast Browning

Use broil when you want char along the edges and a short cook time. Plan to stay near the oven. Timing can swing by a couple of minutes based on rack position.

• Heat the broiler on high for at least 5 minutes.
• Place the oven rack so the steak sits 4–6 inches from the heat source.
• Line a rimmed sheet pan with foil for easier cleanup, then set a wire rack on top if you have one.
• Oil the rack lightly so the steak releases cleanly.

Roast-Then-Sear Method For Steadier Heat

Use this when your flank steak is thicker, or when you want a wider window to hit medium-rare. Roast at high heat to bring the center close to your target, then finish with a short broil for color.

1. Heat the oven to 425°F (218°C). Put a cast-iron skillet or heavy sheet pan inside to preheat.
2. Sear the steak in the hot pan for 1–2 minutes per side, then slide the pan back into the oven.
3. Roast until the steak is 10–15°F below your final target, then broil 1–3 minutes per side for extra browning.

How To Season Flank Steak So It Stays Juicy

Flank steak has bold beef flavor, so you don’t need a long ingredient list. What you do need is even seasoning and a plan for salt.

Simple Salt And Pepper

Salt the steak on both sides, then add black pepper. If you have time, salt it 45–60 minutes before cooking and leave it in the fridge with no cover. That window helps the salt move deeper and dries the surface for browning.

Quick Marinade When You Want More Flavor

If you want a marinade, keep it balanced: salt, acid, fat, and aromatics. A mix of soy sauce, lime juice, olive oil, garlic, and a touch of brown sugar works well. Marinate 2–8 hours, then pat dry before cooking.

How Long To Cook Flank Steak In The Oven For Common Doneness

Here’s the part you came for: time. Treat these as starting points, not a promise. Your best tool is a thermometer, since flank steak can jump from pink to gray in minutes.

Target Temperatures That Match The Bite You Want

Most people like flank steak at medium-rare to medium. Past that, the meat tightens and the chew gets louder. For food safety, whole cuts of beef are listed at 145°F with a rest time of 3 minutes on the Safe Minimum Internal Temperature Chart.

• Rare: pull at 120–125°F, rest to 125–130°F.
• Medium-rare: pull at 125–130°F, rest to 130–135°F.
• Medium: pull at 135–140°F, rest to 140–145°F.
• Medium-well: pull at 145–150°F, rest to 150–155°F.

Broiler Timing That Works In Most Home Ovens

For a 1–1½-inch flank steak, start at 4–6 minutes per side for medium-rare, then check the center with an instant-read thermometer. If you want a second reference point, the Beef Checkoff’s Broiling Time Guidelines list flank steak in the 13–18 minute range total, based on weight and broiler distance.

Pull the steak when it’s 5–10°F below your target. It will climb as it rests. Skipping the rest is the easiest way to lose juice on the cutting board.

Table 1: Oven Time Starts Here

Cut Thickness	Oven Setting	Time To Check First
1/2 inch	Broil high, 4–6 in from heat	3 min per side
3/4 inch	Broil high, 4–6 in from heat	4 min per side
1 inch	Broil high, 4–6 in from heat	5 min per side
1 1/4 inch	Broil high, 4–6 in from heat	6 min per side
1 1/2 inch	Broil high, 4–6 in from heat	6–7 min per side
1 1/2 inch	Roast 425°F, then broil finish	8 min roast, then 2 min per side broil
2 inches	Roast 425°F, then broil finish	12 min roast, then 2–3 min per side broil
Any thickness	After cooking	Rest 5–10 min before slicing

Set Up Your Pan So The Steak Browns, Not Steams

Oven flank steak gets its flavor from browning. Steam is the enemy. A few setup moves fix that.

Use A Rack When You Can

A wire rack lifts the steak so hot air and radiant heat hit both sides. You’ll still flip once, but you won’t trap moisture under the meat.

Preheat The Pan For Better Contact

If you skip the rack, preheat the sheet pan or skillet. A hot surface starts browning right away. Put the pan in the oven while it heats, then set the steak on it with tongs.

Dry The Surface Right Before Cooking

Even if you salted early, give the steak a final pat-down with paper towels. Dry meat browns faster and keeps a cleaner crust.

Check Doneness Without Guessing

Flank steak is thin, so “poke tests” are hit-or-miss. Use a thermometer and you’ll stop cutting into the steak to check it.

Where To Place The Thermometer

Slide the probe into the thickest part from the side, not the top. Aim for the center. If the steak has a thin tail, ignore it and judge doneness by the thick center.

When To Start Checking

Start checking 2 minutes before the table time for your thickness. If you’re close, check again in 30–45 seconds. That short recheck keeps you from overshooting.

Resting Is Part Of Cooking

Set the steak on a board and tent it loosely with foil. Resting lets the temperature settle and the juices thicken. Slice too soon and the board floods.

Table 2: Fix Common Oven Flank Steak Problems

What You See	Why It Happens	What To Do Next Time
Gray surface, no crust	Steak was wet or pan was cold	Pat dry; preheat pan or use a rack
Burned edges, raw center	Steak sat too close to broiler	Drop the rack one level; flip sooner
Center overcooked	Cooked past target, no early checks	Check earlier; pull 5–10°F low and rest
Tough chew	Sliced with the grain	Find the grain lines, then slice across them
Watery cutting board	Sliced right away	Rest 5–10 minutes before slicing
Salty bite	Long marinade with lots of soy	Shorten marinade time; pat dry well
Uneven doneness	Steak had a thin tail	Fold thin end under or trim and cook as a snack piece

Slice Flank Steak So It Feels Tender

You can nail the cook time and still end up with a chewy bite if you slice it wrong. Flank steak has long muscle fibers that run in one direction. Cutting across those fibers shortens them and makes each bite easier.

How To Find The Grain

Look for lines running across the surface. Turn the steak until those lines run left to right in front of you. Then cut straight down across the lines.

Slice Angle And Thickness

Hold the knife at a slight angle and cut thin slices. Aim for slices around 1/4 inch. If the steak is cooked to medium-rare, thin slices stay soft and juicy.

Flavor Moves That Work With Oven Flank Steak

Once you have the timing down, small flavor choices can change the whole plate. Keep it simple and match the meal.

Pan Sauce In Two Minutes

After cooking, pour off excess fat from the hot pan. Add a splash of broth or water, scrape up the browned bits, then whisk in a knob of butter and a squeeze of lemon. Spoon it over sliced steak.

Chimichurri Style Herb Sauce

Mix parsley, olive oil, red wine vinegar, garlic, red pepper flakes, and salt. Spoon it on at the table. That fresh bite pairs well with the rich crust.

Fajita Night Shortcut

Season with cumin, chili powder, garlic powder, and salt. Broil the steak, rest it, then slice thin and toss with sautéed peppers and onions.

Store Leftovers And Reheat Without Turning Them Dry

Flank steak reheats best when you keep the heat gentle. High heat turns leftover slices stiff.

Cooling And Storage

Cool the steak, then refrigerate within 2 hours. Store whole pieces when you can, since sliced meat dries faster. Keep it in an airtight container.

Reheating Options

• Skillet: Warm slices in a covered skillet over low heat with a spoon of broth.
• Oven: Wrap in foil with a splash of broth, then warm at 275°F until heated through.
• Cold use: Slice thin and add to salads or sandwiches without reheating.

Oven Flank Steak Checklist For Your Next Cook

• Pick broil for fast crust, roast-then-sear for steadier heat.
• Dry the surface right before cooking.
• Use the rack position that keeps the steak 4–6 inches from the broiler.
• Start checking early, then recheck in short intervals.
• Pull 5–10°F below your target and rest 5–10 minutes.
• Slice across the grain, thin and on a slight angle.