Set your oven to broil when you want to cook flank steak; broiling is a dry-heat cooking method. Flank steak is one of 29 lean cuts of beef available on a cow and is one of America’s favorite pieces of meat, according to the California Beef Council. Other names for beef flank steak include London broil, top round steak and beef shoulder steak.
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How Do I Cook Flank Steak in the Oven?
Trim off any excess fat from the flank steak with a knife.
Marinate your flank steak in a food-safe plastic bag or stainless steel bowl to make it tender and flavorful. Use approximately ¼ cup of liquid marinade for every pound of flank steak and let it soak for six to 24 hours before cooking. Use a pre-made marinade or create your own. Use something acidic on your marinade ingredient list such as wine, salsa or Italian dressing, because the acid is part of what tenderizes the meat. Turn the flank steak regularly while marinating to evenly flavor the meat. Marinate the meat in the refrigerator; take the meat out long enough before you plan to cook it that it comes to room temperature. Place a portion of unused marinade aside if you want to use it for dipping sauce or gravy.
Place an oven rack on one of the top rungs. Put it 1 in. away from the meat for flank steak.
Set your oven to the broil setting and preheat for 10 minutes to reach the desired temperature. Read the instructions for electric ovens, as some models require leaving the door ajar during preheating and cooking.
Spray the pan with cooking spray or wipe it with a thin coating of vegetable oil if you are worried about it sticking; this is optional. Take the flank steak out of the marinade, pat it dry with paper towels and put it on a broiler pan. Place the pan on the oven rack you placed close to the heat source. Turn the flank steak only one time during cooking, at the halfway point. Use tongs instead of a utensil that pierces the meat and releases its natural juices, which will leave you with a drier piece of beef.
Broil a flank steak weighing 1.5 to 2 lbs. for 13 to 18 minutes for meat that’s done medium-rare to medium. Carve flank steak into thin slices.