Flank steak can be cooked many ways, barbecue, frying pan or as in this recipe under the broiler in the oven. Flank steak can be a bit chewy if it isn’t marinated first. I prefer it medium in most steaks, I cook flank steak a little more than medium and then slice against the grain to make sure it stays tender. Many other people like flank steak medium rare.
If you have a broiler pan, this is a good time to use it, otherwise a baking sheet lined in foil works well.
Try to marinate a few hours to overnight but even a quick marinade will help.
1.5-2lbs of flank steak
Use your favourite marinade or this one:
2 to 3 tablespoons lemon juice, lime juice, vinegar, or other acid
2 tablespoons olive oil
3 cloves garlic, pressed, chopped or grated
1 teaspoon salt
1 to 2 teaspoons spices, like chili powder, barbecue spices, curry, or other favorite spice blend
Broil the steak a few inches from the broiler for 4-6 minutes per side.
The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top. Check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak. If additional cooking is needed, cook for another minute or two for every 10 degrees needed; transfer the steak to baking in the oven if it’s becoming too crisp on the edges.
Rest 5 minutes, slice against the grain (perpendicular to the direction the muscle fibres are running)