Flank steak is delicious, especially on the grill. But, sometimes, it’s raining, or too hot or too cold … or you simply don’t want to deal with the grill. We get it. Here is a tasty technique to get restaurant-quality steak from your oven.
This way of preparing flank steak was modified from this New York Times article. But, instead of using their marinade, we used our own taco seasoning mix — rubbing it into the flank steak — along with some kosher salt. The rub sat on the steak for an hour at room temperature. During this time, the oven was set to 450 degrees. Upon reaching the temperature, place a cast iron skillet (big enough to hold the steak) into the oven and leave it for 30 minutes. This makes the cast iron skillet completely and thoroughly hot.
Take the skillet out of the oven, place the seasoned steak on it and quickly return it to the oven. Cook for five minutes. Then flip the steak and cook for another three to four minutes. Remove the skillet from the oven and place on a heat-proof surface. Cover with foil and let the steak rest for 10 minutes. The steak will release its juices and cook further. (It will actually appear smaller after these 10 minutes.)
Slice the steak thinly across the grain and your steak is ready to be eaten for breakfast, lunch or dinner! For breakfast, we suggest plating the flank steak with black beans, rice, pico, avocado and eggs — as shown above. Delicious! For lunch, consider a Mexican salad with corn, tomatoes, cilantro and this steak. For dinner, fajitas made with this steak are amazing!
- 1.5- to 2-pound flank steak
- 2-3 Tablespoons Mexican/taco seasoning rub of your choice. We prefer the StyleBlueprint homemade taco seasoning mix.
- Salt if needed (our taco seasoning mix does not contain salt, so we add 1.5 Tablespoons kosher salt to our steak)
- Preheat oven to 450 degrees.
- Cover steak with seasoning mix and salt, rubbing in well.
- Let sit at room temperature for at least 30 minutes.
- Once the oven is hot, place a skillet that's large enough to hold flank steak in the oven for 30 minutes. This heats the skillet completely.
- Place steak in the skillet to cook. It's fine if it comes up the interior sides; it just can't spill over.
- Cook for 5 minutes and flip.
- Cook an additional 4 minutes.
- Remove skillet from oven and place on heat-proof surface.
- Cover with foil for 10 minutes.
- Slice thinly across the grain.
It’s the end of peach season, so be sure to check out our Peach Cobbler Recipe today!