Craving perfectly cooked flank steak? here’s how to do it in your oven without a broiler

Flank steak, a flavorful and tender cut of beef, can be a culinary delight when cooked properly. While broiling is a popular method, it’s not always accessible. This comprehensive guide will empower you with the techniques to achieve a perfectly cooked flank steak in the oven without a broiler.

Selecting the Perfect Flank Steak

The key to a succulent flank steak lies in selecting a high-quality cut. Look for a steak that is bright red in color, with minimal marbling. A good thickness, around 1-1.5 inches, ensures even cooking.

Marinating for Maximum Flavor

Marinating the flank steak enhances its flavor and tenderness. Combine your favorite marinade ingredients, such as olive oil, soy sauce, garlic, and herbs, in a bowl. Submerge the steak in the marinade and refrigerate for at least 4 hours, or preferably overnight.

Preparing the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil to prevent sticking.

Sear the Steak (Optional)

For a crispy exterior and extra flavor, consider searing the steak before roasting. Heat a large skillet over medium-high heat. Season the steak with salt and pepper and sear for 2-3 minutes per side, or until a golden-brown crust forms.

Roasting to Perfection

Place the marinated steak on the prepared baking sheet. Roast for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Resting for Tenderness

Once the steak is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slicing and Serving

Slice the steak against the grain into thin slices. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a flavorful sauce.

Tips for Success

• Don’t overcook: Flank steak is a lean cut that can become tough if overcooked. Use a meat thermometer to ensure you achieve the desired doneness.
• Slice thinly: Cutting the steak against the grain helps break down the tough fibers, resulting in tender and juicy slices.
• Use a sharp knife: A sharp knife will ensure clean and precise slices.
• Let it rest: Resting the steak before slicing allows the juices to redistribute, ensuring a more succulent and flavorful experience.

Alternatives to Broiling

If you don’t have a broiler, here are some alternative methods for cooking flank steak:

• Grilling: Grill the steak over medium-high heat for 8-10 minutes per side, or until cooked to your desired doneness.
• Pan-searing: Heat a large skillet over medium-high heat and sear the steak for 2-3 minutes per side, or until a golden-brown crust forms.
• Sous vide: Submerge the steak in a water bath set to 135°F (57°C) for medium-rare or 145°F (63°C) for medium for 1-2 hours.

Frequently Asked Questions

1. Can I marinate the steak for longer than overnight?
Yes, but keep in mind that prolonged marinating can make the steak too tender and mushy.

2. What if I don’t have parchment paper or aluminum foil?
You can grease the baking sheet with oil or use a nonstick baking sheet.

3. How can I tell if the steak is cooked to my desired doneness without a meat thermometer?
Use the finger test: Touch the steak and compare it to the feel of your own cheek. Medium-rare will feel like the soft part of your cheek, while medium will feel like the firmer part.

4. What sides go well with flank steak?
Roasted vegetables, mashed potatoes, grilled corn, or a flavorful chimichurri sauce are all excellent choices.

5. Can I reheat leftover flank steak?
Yes, you can reheat the steak in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.