How Long to Cook a Flank Steak in the Oven | Oven Times

Oven cooking time for flank steak varies by method: broiling takes 8–12 minutes, roasting at 350°F takes 10–20 minutes, and braising takes 1–2 hours.

Most people reach for the grill when flank steak is on the menu. That flame-licked char is the classic goal. But the oven can get you a similar result, plus it opens doors to entirely different textures.

The honest answer is that flank steak responds well to three distinct oven techniques. Broiling gives you a grill-like crust in about ten minutes. Roasting offers a wider window for a hands-off meal. Braising transforms the cut into something completely tender. The method you choose dictates both the cook time and the final texture.

The Best Oven Methods for Flank Steak

Flank steak is lean and muscular. It is packed with flavor but turns tough if cooked past medium-rare. The oven gives you direct control over the heat.

Broiling is the closest to grilling. It uses high, direct heat from the top element. The thin cut of flank steak responds beautifully to this fast, intense blast.

Roasting uses indirect heat. It is ideal for cooking the steak alongside vegetables. The moderate temperature leaves more margin for error than the broiler.

Braising is the only way to cook flank steak past medium-rare without drying it out. The meat sits submerged in liquid, slowly breaking down tough fibers over an hour or two.

Why Cooking Time Depends on Your Method

Many people want a single set-it-and-forget-it number. But the cook time shifts drastically based on how you use the oven. Thickness and temperature play the biggest roles.

• Broiling (8–12 minutes total): High heat means fast cooking. A ¾-inch steak needs roughly 4 to 6 minutes per side to develop a deep crust.
• Roasting at 350°F (10–20 minutes): Moderate heat gives you a wider window. A hot skillet sear before the oven helps build a brown exterior.
• Roasting at 425°F (9–10 minutes): A hotter oven speeds up the process. This works best for thinner flank steaks around half an inch thick.
• Braising (1–2 hours): This method is a time commitment. The low, moist heat makes the tough cut fork-tender without the risk of drying out.

The specific thickness of your steak is the single biggest variable within these ranges. A one-inch flank steak will always take longer than a half-inch one, regardless of the method.

Exact Cooking Times Based on Method

For the fastest weeknight dinner, broiling is the move. The Kitchn walks through this approach and recommends a total cook time of 8 to 12 minutes. This specific broil flank steak time works for a standard ¾-inch cut cooked on a sheet pan.

Roasting gives you more flexibility. At 350°F, a flank steak typically takes 10 to 20 minutes. The wider window makes it a good option for a thicker steak or when you are roasting vegetables at the same time.

Braising is about patience, not speed. The steak cooks slowly in a covered pot with broth. Time matters much more than a precise temperature here, as the meat needs long heat to soften.

Internal temperature is more reliable than the clock since ovens and steak thickness vary. An instant-read thermometer takes the guesswork out of doneness.

How to Get a Perfect Sear in the Oven

The oven can produce a crust that rivals the grill, but it requires a few deliberate steps. The Maillard reaction needs high heat and dry surfaces.

1. Pat the steak bone-dry. Moisture is the enemy of browning. Use paper towels to remove all surface liquid before seasoning.
2. Salt it and let it rest. Season with kosher salt 30 minutes before cooking. Time allows the salt to penetrate and helps the meat hold moisture.
3. Heat the pan first. If you are searing before roasting, get a cast iron skillet smoking hot on the stovetop. That initial sear builds the base of the crust.
4. Use the broiler for a final blast. If the crust is too pale after roasting, switch the oven to broil for one to two minutes to darken the surface.

Rest the steak for at least five minutes after it comes out of the oven. This allows the juices to redistribute evenly through the meat.

When Low and Slow Is the Right Call

Braising is the best choice if you or your family prefers flank steak cooked well done. The dry heat of broiling or roasting will turn a thin cut tough past medium, but a liquid bath protects the meat.

This method is a true time commitment. The braised flank steak time recipe from Allrecipes sets the oven for one to two hours. The meat is done when it is fork-tender, not when it hits a specific temperature.

The long cook time melts the connective tissue and creates a rich sauce from the broth. This gives you a completely different dish compared to a quick broiled steak.

The Bottom Line

There is no single perfect number for oven flank steak. The method you choose dictates the time, and the thickness of your cut dictates the final minutes. An instant-read thermometer is always more reliable than the timer.

Every oven runs a little differently, so aim for a target internal temperature of 130–135°F for medium-rare rather than a strict minute count. If you need a safety check on resting temperatures or holding times for leftovers, the USDA’s food safety charts are a good resource to confirm your approach.