What’s the Best Way to Cook Flank Steak Indoors?

What could be better than a roasted garlic flank steak with lashings of garlic butter finished off with a smooth pepper sauce gravy yummy flavor!

The best way to cook flank steak indoors, which is juicy, tender, and full of flavor, is roasted garlic flank in the oven. It’s fast, simple, and can marinate overnight. You can zap it into the oven as soon as you get home from work, and in less than 30 minutes, you can have a delicious meal.

This juicy flank steak is delicious in fajitas, burgers, burritos, salads, sandwiches, wraps, and even a leftover snack.

Nothing beats a juicy flank steak, but what if you don’t have access to an outdoor grill? Read to learn the best way to cook flank steak indoors.

What Is Flank Steak?

Flank steak is a long, thin piece of meat that comes from the cow’s chest area. It’s the ab muscles of the cow.  It’s a popular steak that you can prepare in several different ways.

Flank steak is well-known for being a tough cut of meat if not prepared correctly. Since it’s made up of long, dense muscle strands, it has to be sliced against the grain when served. Correctly cooking this steak means that the steak is juicy and moist.

Flank steak is a leaner cut of steak with less marbling, meaty, thick, juicy, and tasty. Flank steak is delicious in fajitas, stir-fries, or grilled with fresh vegetables or simply on its own.

How Do You Cook Flank Steak?

Typically, flank steak must be grilled quickly and at a high temperature.

Flank steak is delicious when marinated. Unlike most tougher cuts of beef, it still cooks perfectly under the oven or on the barbecue, in fact, anywhere with high heat so it can seal and cook quickly.

Flank Steak vs. Skirt Steak?

Flank and skirt steak are two delicious cuts of beef. Flank and skirt steaks are both sliced close to the cow’s belly, in the “short plate” region.

Both are long, odd-looking cuts of beef, and the terms are often used interchangeably. Is there, in truth, a distinction?

In contrast to skirt steak, flank steak is lower, leaner, and has less fat marbling. Luckily, if you cannot find flank steak, you can replace it with skirt steak, which is great roasted.

However, it would help if you marinaded it, preferably overnight. It also helps if you give it a beating with a meat tenderizer before marinading. 

How Do You Cut Flank Steak?

Since we’re using tougher cuts of beef with long muscle fibers, cutting the flank steak properly is crucial to a juicy and tender steak.

You can see long lines flowing down the flank steak after it’s been cooked. To make them shorter, you’ll want to slice the flank steak against the grain. When you cut down the fibers that tie the meat together, they get even softer and easier to eat.

For the juiciest and easy-to-chew flank steak, slice the grilled steak as thinly as possible. Allow the steak to rest completely before slicing to help retain the natural juices and flavor!

Flank Steak Is a More Affordable Cut of Meat

If you’re hosting a dinner party or serving a large group, flank steak is one of the better steaks to serve on a budget because it’s cheaper.

If you are looking to save money, look for flank and skirt steak in your local supermarket’s or butcher’s bulk-meat case. You can often find good flank and skirt meat pack specials.

Wouldn’t it be better to buy larger quantities so that you can freeze portions for upcoming meals or to cook large batches to have smaller portions during the week?

The Best Way to Cook Flank Steak Indoors

Here are some tips to help you cook your flank steak in the oven. These tips will prevent the meat from becoming too tough and chewy. Flank steak is so easy to prepare in the oven!

Remove the Silver Membrane Skin

Your flank steak’s silver skin is a thin membrane that protects one side of the steak. Before cooking the beef, you should always remove this. To cut it, you may need to use a knife point to loosen some of the skin enough to grab it and pull it off.

It is essential to remove the silver skin from the steak because it becomes tough, chewy and imparts little taste to the grilled steak.

Cook Fast at Very High Temperature

Since flank steak has little fat and connective tissue, it can become chewy if cooked at low temperatures for too long.

It would help if you cooked the flank steak fast and at a high temperature. When roasted, it should be at high heat to get the best tender, juicy meat. 

Preheat your oven to 450-500 degrees before adding the steak. Get your oven as hot as possible before you put your flank steak in for cooking.

Flank Steak Should Be Marinated Before Cooking 

Since flank steak has no fat marbling, it profits greatly from a good marinade soak to soften the beef and help seal in plenty of juicy flavors.

Marinades are also a tasty way to flavor the steak. You can add your favorite herbs ad spices to make your own right combination marinade. 

Here Are Some Great Herbs to Try

Chinese Five Spice. Because of the cinnamon in the spice mix, Chinese Five Spice has a mildly sweet pop.

Teriyaki Sauce. This sauce gives your flank steak a bit of an Asian taste.

Black Pepper. Black pepper gives your meat a black pepper spicy kick

Don’t Over Turn the Steak 

The char that the steak gets under the oven grill, which takes time to develop, adds to the grilled steak’s strong taste. To get a delicious, crunchy char on the outside of your flank steak, resist the temptation to turn it too often.

When Batch Cooking for Later Meals

If you have pre-prepared your flank steak and plan on reheating it later for a dinner party, cook it to a degree below your preferred doneness. Doing that will prevent the flank steak from becoming too tough or dry.

That is particularly critical if you’re reheating food in the microwave! 

Now to the Nitty Gritty Garlic Flank Steak Roasted in the Oven

How to prepare flank steak or skirt steak in the oven with loads of garlic butter steak taste!

  • Prepping time is 5 minutes
  • Cooking time is 20 minutes give or take
  • Resting time is approximately 10 to 15 minutes

Ingredients Needed

  • 1 ½ lb flank or skirt steak
  • 1 tsp sea salt
  • ½ cup olive oil
  • 1 tsp Italian herbs
  • 1 tsp pepper, freshly cracked
  • ¼ cup diced garlic
  • zest of 1 lemon

Cooking Instructions

Trim any fat or silver membrane from the flank or skirt steak and lay it down. Season the steak with salt and pepper. 

Mix the olive oil, lemon zest, herbs, lemon juice, and diced garlic in a glass dish. Add the steak and massage marinade into the steak. Let the steak marinate for 40 minutes or overnight. No more than 12 hours.

Preheat the oven to 500 degrees or as high as your oven griller can reach.

Use a cast iron pan or skillet in your oven, or use a heavy baking dish lined with foil. Make sure the pan is close to the grill but not touching. A gap of about 5 or 6 inches—you don’t want to cause a fire. That is why having a splatter shield is so vital. 

Let the pan or dish get very hot before putting the steak in. That will give it an excellent texture. Remove steak from the marinating dish, and sprinkle with the garlic powder. Roast the steak in the oven for approximately 10 minutes, then turn it to the other side and cook for another 10 minutes.

Remove the steak from the oven when it’s cooked to your liking. Cover the steak with foil to make a tent over the steak. Let it rest for 10 minutes.

Don’t hurry, as the steak’s juices would have all drained out if you cut it straight out of the oven. Slice it against the grain, width-wise, so that you have plenty of thin strips to prevent it from getting too chewy or rough.

Serve right away, with accompaniments of your choice, and enjoy!

The Best Way to Cook Steak Indoors

The taste of flank steak is well-known! But flank steak is also known for how tough it can be if not cooked properly. The fact is that flank steak is a beautifully flexible cut of beef that, with a bit of know-how, can be so very tender.

So now that you have learned the secret to cooking flank steak, you know that the best way to cook flank steak indoors is to pan-sear it in a skillet or roast it in your oven. The key is to keep your flank steak in the oven for as little time as possible.

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