How To Cook Flank Steak In The Oven | Juicy Results At Home

Oven flank steak stays juicy when you cook it hot, stop at the right internal temperature, rest it, and slice thinly across the grain.

Flank steak can taste rich and beefy, or dry and chewy. The difference usually comes down to heat, timing, and slicing. The oven gives you steady control, which makes it a solid option when grilling is not on the menu.

This method is built for a home kitchen and a normal weeknight. You’ll use high heat, a short cook time, and a thermometer to nail doneness. Then you’ll rest the meat and cut it the right way so each slice stays tender.

If you’ve had flank steak turn tough before, don’t worry. That cut has long muscle fibers, so it needs a smart cook and an even smarter slice. Once you know the pattern, it becomes one of the easiest steaks to make in the oven.

Why Flank Steak Behaves Differently In The Oven

Flank steak is lean and thin compared with many steakhouse cuts. It has strong grain lines that run in one direction across the whole piece. That gives it bold flavor, but it also means the texture turns firm fast if it stays on heat too long.

The goal is not low-and-slow roasting. Flank steak likes a hot, fast cook. In an oven, that usually means broiling or roasting at high heat with the pan preheated. Both routes can work, though broiling often gives the best surface color in less time.

You’re also cooking a cut that can vary in thickness from end to center. One side can hit medium while the thicker center is still medium-rare. A thermometer fixes that problem better than guessing by color.

How To Cook Flank Steak In The Oven Without Drying It Out

Start with a flank steak around 1 to 2 pounds. Pat it dry with paper towels. Dry meat browns better, and browning adds flavor fast under high heat.

What You Need

Keep the setup simple. A few tools make this easier:

• Flank steak (1 to 2 pounds)
• Salt and black pepper
• Oil with a high smoke point
• Sheet pan or broiler-safe skillet
• Wire rack (optional, but handy)
• Instant-read thermometer
• Tongs
• Knife and cutting board

Seasoning That Works Well

Flank steak does not need a long ingredient list. Salt, pepper, and a light coat of oil can carry the whole meal. You can add garlic powder, onion powder, smoked paprika, or a little cumin if you want a stronger profile.

If you marinate, keep an eye on salt and sugar. Sugar can burn under the broiler, and heavy acid can make the surface mushy if it sits too long. A short marinade works well, though plain seasoning still gives a strong result.

Prep Before The Oven

Take the steak out of the fridge 20 to 30 minutes before cooking. That small pause helps it cook more evenly. Pat it dry again if moisture collects on the surface, then season both sides.

Set your oven rack about 4 to 6 inches below the broiler element if you plan to broil. Preheat the broiler and your pan. A hot pan helps the first side brown right away instead of steaming.

Oven Methods That Work Best

You’ve got two strong options: broil for speed and color, or high-heat roast for a bit more buffer. Broiling is the go-to method for many home cooks because flank steak is thin and cooks fast.

Method 1: Broil For Fast Browning

Place the steak on a broiler-safe pan or a wire rack set over a sheet pan. Broil the first side until browned, then flip and finish the second side. Total time often lands in the low teens, though thickness matters more than the clock.

Start checking early. Many flank steaks go from perfect to dry in a short window. Pull it from the oven a few degrees before your target if you want room for carryover heat while it rests.

Method 2: Roast At High Heat

Heat the oven to 450°F or 475°F. Put the steak on a hot pan and roast until it reaches your target temperature. This route can be easier if your broiler runs fierce or uneven.

You may miss some top-side browning with roasting alone. If the color is pale, a quick broil finish can fix it. Watch closely during that final minute or two.

Safe Internal Temperature

Use a thermometer and check the center of the thickest section. Food safety guidance for beef steaks lists 145°F with a 3-minute rest time on the safe minimum internal temperature chart. Many home cooks choose lower pull temps for a pink center, then rest the steak before slicing.

If you’re serving someone who needs stricter food safety handling, cook to the listed temperature and rest time. The thermometer gives you a clear answer and removes guesswork.

Step-By-Step Oven Flank Steak Method

Step 1: Preheat The Oven And Pan

Set the broiler on high, or heat the oven to 450°F to 475°F for roasting. Put your pan in while the oven heats so the surface is hot when the steak goes in.

Step 2: Dry And Season The Steak

Pat the flank steak dry. Rub with a thin layer of oil, then season both sides with salt and pepper. Add dry spices if you want them.

Step 3: Cook The First Side

Place the steak on the hot pan. Broil or roast until the first side browns. If you’re broiling, this can happen fast, so stay near the oven.

Step 4: Flip And Finish

Turn the steak with tongs. Cook the second side, then start checking the center with a thermometer. Pull it when it reaches your chosen doneness.

Step 5: Rest Before Cutting

Move the steak to a board or plate and rest it for 5 to 10 minutes. This pause helps juices settle, which keeps the slices from flooding the board.

Step 6: Slice Across The Grain

Find the grain lines and cut across them, not along them. Use a sharp knife and make thin slices on a slight angle. This one move changes the texture more than any seasoning trick.

Doneness Goal	Pull Temperature (°F)	What To Expect After Rest
Rare	120–125	Cool red center, soft texture
Medium-Rare	125–130	Warm red center, juicy slices
Medium	130–140	Warm pink center, firmer bite
Medium-Well	140–145	Light pink center, less juice
Well Done	150+	Little to no pink, firm texture
US food safety mark for steaks	145	Rest at least 3 minutes
Carryover buffer	Pull 3–5° early	Temp rises during rest

Timing By Thickness And Oven Style

Time ranges help, though they are rough. Flank steak thickness, oven strength, pan type, and distance from the broiler all change the result. Use the clock to know when to start checking, then let the thermometer make the final call.

A thinner piece can finish in under 10 minutes under a strong broiler. A thick flank steak may need closer to 14 to 18 minutes total. If you roast instead of broil, add a bit more time and check the center early.

What Changes Cook Time

• Thickness from edge to center
• Broiler strength and rack position
• Cold steak vs. short room-temp rest
• Dark metal pan vs. lighter pan
• Sugar-heavy marinade that browns early

If your oven has hot spots, rotate the pan after flipping. That small step helps even out browning and keeps one end from overcooking.

Common Mistakes That Make Flank Steak Tough

Overcooking The Meat

This is the big one. Flank steak is lean, so it dries out fast. If you cook by color alone, it can slip past your target before you notice. A thermometer cuts that risk right away.

Skipping The Rest

Cutting straight from the oven pushes juices onto the board. The slices taste drier, and the board ends up with the moisture you wanted on the plate.

Slicing With The Grain

Flank steak has long fibers. Cut with the grain and each bite feels stringy. Cut across the grain and those fibers get short, which makes the steak easier to chew.

Using A Dull Knife

A dull blade tears the meat and presses out juices. A sharp knife makes clean slices and keeps the texture intact.

Too Much Marinade On The Surface

Thick marinade clinging to the steak can burn before the center reaches your target. Wipe off excess before cooking, then brush on fresh sauce after slicing if you want more flavor.

Problem	Likely Cause	Fix For Next Time
Dry slices	Cooked too long	Check earlier and pull sooner
Tough chew	Sliced with the grain	Slice thinly across grain lines
Burnt outside, underdone center	Broiler rack too close	Lower rack one level
Pale surface	Pan not hot or meat wet	Preheat pan and pat steak dry
Juices all over board	No rest time	Rest 5–10 minutes before slicing

Seasoning And Sauce Ideas That Fit Oven Flank Steak

Flank steak plays well with bold flavors. Since the cook is short, the easiest wins come from dry seasoning, compound butter, or a sauce spooned on after slicing.

Dry Rub Style

Salt, black pepper, garlic powder, smoked paprika, and a pinch of cumin make a strong base. Pat it on right before cooking.

Soy And Citrus Style

Soy sauce, oil, garlic, and a squeeze of lime work well as a short marinade. Keep sugar low under the broiler or add sweetness later in a pan sauce.

Butter Finish

A small pat of herb butter over hot slices adds gloss and flavor without much effort. Try butter with parsley, garlic, and black pepper.

If you want a timing reference from the beef industry side, the broiling time guidelines for beef cuts list flank steak ranges that line up well with the hot, fast oven method.

Serving Ideas And Leftover Use

Serve flank steak sliced thin with roasted potatoes, rice, salad, or warm tortillas. Spoon any resting juices over the top before plating. That adds flavor and keeps the slices glossy.

For leftovers, cool the steak, then store slices in a sealed container in the fridge. Reheat gently in a skillet with a splash of broth or water, or use it cold in wraps and grain bowls. Strong heat can turn leftover flank steak firm, so keep reheating short.

Good Pairings

• Roasted potatoes and green beans
• Rice, chimichurri, and salad
• Tacos with onions and lime
• Steak sandwiches with horseradish sauce
• Grain bowls with peppers and yogurt sauce

A Simple Oven Flank Steak Plan You Can Repeat

Use high heat, dry the surface, and preheat the pan. Check the center with a thermometer, rest the steak, then slice thinly across the grain. That pattern works again and again, even when the steak size changes.

Once you’ve made it once, you can shift the seasoning and sides without changing the core method. That’s why flank steak earns a spot in regular meal rotation: strong flavor, short cook time, and plenty of ways to serve it.