Flank steak is a flavorful, affordable cut of beef that can be a bit tricky to cook just right. Broiling is one of the best ways to get a tender, juicy flank steak with a delicious crust-without firing up the grill. If you’ve ever wondered how to broil flank steak to perfection, this guide will walk you through every step, from marinating to slicing, so you can enjoy a restaurant-quality steak at home.
Why Broil Flank Steak?
Broiling cooks the steak quickly at high heat, similar to grilling, which is perfect for a lean cut like flank steak. This fast cooking method helps to keep the meat tender and juicy while developing a nice sear on the outside. Plus, broiling is convenient since you can do it right in your oven, rain or shine.
What You’ll Need
– Flank steak (about 2 pounds)
– Marinade ingredients (olive oil, vinegar, soy sauce, garlic, spices)
– Salt and pepper
– Baking sheet lined with foil or a broiler pan
– Instant-read meat thermometer (optional but helpful)
– Sharp knife for slicing
Step 1: Marinate the Steak
Marinating is key to tenderizing flank steak and boosting its flavor. Here’s a simple marinade you can try:
– 1/4 cup olive oil
– 1/4 cup soy sauce or red wine vinegar
– 2 garlic cloves, minced or garlic powder
– 1-2 tablespoons honey or a pinch of smoked paprika for a smoky kick
– Black pepper to taste
Combine these ingredients in a bowl. Place your flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes, but ideally 2 hours to overnight. Before cooking, bring the steak to room temperature for even cooking.
Step 2: Prepare to Broil
– Preheat your oven broiler on high and position the oven rack about 5-6 inches from the heating element.
– Line a baking sheet with foil for easy cleanup.
– Remove the steak from the marinade, letting excess drip off but don’t wipe it clean.
– Season both sides with kosher salt and freshly ground black pepper.
Step 3: Broil the Steak
Place the steak on the prepared baking sheet and slide it under the broiler. Cooking times vary based on thickness and desired doneness:
– For medium-rare (about 135°F internal temperature), broil 5-6 minutes per side.
– For medium (about 145°F), broil 6-7 minutes per side.
Flip the steak halfway through cooking. Use an instant-read thermometer to check doneness if you want to be precise. Avoid overcooking, as flank steak can become tough if cooked beyond medium.
Step 4: Rest the Steak
Once cooked, transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5-10 minutes. Resting allows the juices to redistribute, making the steak juicier and easier to slice.
Step 5: Slice Against the Grain
Flank steak has visible muscle fibers running along the length of the meat. To maximize tenderness, slice the steak thinly against the grain at a 45-degree angle. This shortens the muscle fibers, making each bite more tender and easier to chew.
Tips for Success
– Don’t skip the marinade: It tenderizes and adds flavor.
– Use a thermometer: Aim for 130-135°F for medium-rare.
– Rest before slicing: Essential for juicy steak.
– Slice thin and against the grain: The secret to tenderness.
– Customize your marinade: Add your favorite herbs, spices, or citrus for variety.
Serving Ideas
Broiled flank steak is versatile. Serve it sliced over salads, in tacos or fajitas, alongside roasted veggies, or with a chimichurri sauce for a flavorful finish. It’s perfect for quick weeknight dinners or casual entertaining.
Broiling flank steak is an easy way to get a tender, flavorful meal without the hassle of grilling. With a simple marinade, careful broiling, and proper slicing, you’ll have a juicy steak that’s sure to impress. Enjoy!