How to broil a flank steak in the oven

Flank isn't quite as fancy — or typically as expensive — as steaks like ribeye and filet mignon, but it cooks just as quickly and delivers big on flavor.

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Lately, I have been all about flank steak. This cut isn’t quite as fancy — or typically as expensive — as premium steaks, like ribeye and filet mignon, but it cooks just as quickly and delivers big on flavor. I love it for more casual weeknight meals, like easy fajitas or alongside some roasted veggies. Plus, the leftovers make killer sandwiches for lunch the next day.

My favorite way to cook flank steak is under the broiler — plenty of crispy seared bits, zero guesswork. Here’s how I do it, from marinating the steak to slicing it for dinner.

What Is Flank Steak?

This cut is called a flank steak because it literally comes from the flank of the cow — its side, below the ribs. It’s a fairly wide and thin cut; it’s only 1 to 1 1/2 inches at its thickest and it becomes even thinner toward one end. This means that flank cooks very quickly, and the wide, tapered shape also makes it a good choice when you’re cooking for a crowd — there’s enough meat to share and you can get both rare slices and well-done slices all from the same cut so everyone is happy.

Flank steak has a fantastic beefy flavor. It’s great in fajitas and burritos, but it is also good on its own with just a nice sauce and a side salad.

To feed four to six adults, get 1 1/2 to 2 pounds of flank steak — you can stretch this amount to feed eight if you’re serving appetizers or other side dishes. Flank steak can be used in most recipes that call for skirt steak.

The Best Way to Cook Flank Steak

You can grill flank steak, cook it in a skillet on the stovetop, or even cut it up for a stir-fry, but my choice for everyday cooking is under the broiler. The broiler is basically an upside-down grill that blasts the steak with direct heat. You get lots of lovely crispy bits around the edge without drying out or overcooking the steak.

This is the time to pull out your broiler pan if you have one. If you don’t, use a baking sheet with a wire rack set on top. Either way, line that bottom pan with aluminum foil to make cleanup easy.

A lot of recipes say to never cook flank steak beyond medium-rare. I do love a medium-rare steak, but I actually think flank does fine when cooked a little more thoroughly. If you marinate the steak and then slice it thinly across the grain after cooking, you don’t need to fret that your steak will be chewy.

A Marinade Makes Flank Tender

This is a fairly tough and chewy cut, so a marinade does double duty here, both tenderizing and giving the meat some flavor. I give the proportions for a simple marinade in the recipe below, but any marinade will do. I like to marinate flank steak for at least an hour, or even up to 24 hours. Get the steak marinating in the fridge before going to bed or work, and all you have to do when you get home for dinner is turn on the broiler.

Slice Against the Grain

One last trick for complete flank steak happiness: slice it against the grain. Flank steak has very pronounced muscle fibers; you can clearly see them running down the length of the cut in big, wiry bundles. These fibers can make the steak very tough and chewy, even with a long marinade, so it’s important to slice this cut very thinly and against the grain.

When you’re ready to slice the steak, make sure those long muscle fibers are running from left to right on your cutting board. Cut through them using a sharp knife, from top to bottom. Thin slices also help make the meat easier to chew and more enjoyable to eat.

Do you love flank steak? What are your favorite ways to make it for dinner?

Flank isn't quite as fancy — or typically as expensive — as steaks like ribeye and filet mignon, but it cooks just as quickly and delivers big on flavor.

Equipment

• Shallow pan, like a 9x13-inch baking pan

• Broiler pan, or baking sheet with a wire rack inside

• Aluminum foil

• Cutting board

• Chef's knife