OVEN COOKED FLANK STEAK RECIPES

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HOW TO COOK FLANK STEAK IN THE OVEN | KITCHN



How To Cook Flank Steak in the Oven | Kitchn image

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.

Provided by Emma Christensen

Categories     Main dish    Dinner

Total Time 0S

Number Of Ingredients 7

1 1/2 to 2 pounds flank steak
2 to 3 tablespoons lemon juice, lime juice, vinegar, or other acid
2 tablespoons olive oil
3 cloves garlic, optional, grated on a microplane or pressed in a garlic press
1 teaspoon salt
1 to 2 teaspoons spices, like chili powder, barbecue spices, curry, or other favorite spice blend
→ Replace this basic marinade with 1/4 to 1/3 cup any other favorite marinade

Steps:

  • Coat the flank steak with marinade: Place the steak in a shallow dish, like a 9x13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.
  • Marinate for 1 hour or up to 24 hours: Cover the dish and place the steak in the fridge for at least 1 hour or up to 24 hours. Flip the steak occasionally if you happen to think about it.
  • Heat the broiler and prepare the pan: Set your broiler to its highest setting (or simply turn it on if it doesn't have settings). Place an oven rack a few inches below the broiler element. Line a broiler pan with aluminum foil, add the top, and spray the top with nonstick cooking spray.
  • Broil the steak 4 to 6 minutes per side: Remove the steak from the marinade, shake off any excess, and place it in the middle of the broiler pan. Slide it directly under the broil. Cook for 4 to 6 minutes, flip it over, and broil for another 4 to 6 minutes (8 to 12 minutes total).
  • Check the steak for doneness: 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 the oven if it's becoming too crisp on the edges.
  • Rest for 5 minutes: Transfer the steak to a cutting board and rest for 5 minutes.
  • Slice against the grain: Slice the steak into very thin slices using a sharp knife, cutting against the grain. This means the long fibers should all be running left to right on your cutting board, and you should be slicing through them, top to bottom.
  • Transfer to a serving platter: Transfer the slices to a serving platter. Pour the juices from the pan and cutting board over the meat and toss to coat.
  • Serve warm or room temperature: Serve the steak right away. Leftovers are great in sandwiches and on salads, or reheated in quesadillas, burritos, or other quick dinners.

Nutrition Facts : SaturatedFatContent 5.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.8 g, SugarContent 0.0 g, ServingSize Serves 6, ProteinContent 28.2 g, FatContent 15.5 g, Calories 263 cal, SodiumContent 337.2 mg, FiberContent 0.3 g, CholesterolContent 0 mg

BAKED STUFFED FLANK STEAK - HOMEMADE HOOPLAH



Baked Stuffed Flank Steak - Homemade Hooplah image

Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun-dried tomatoes. It's easy to tailor to your tastes, too!

Provided by Chrisy

Categories     Dinner

Total Time 65 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 9

1-2 pound flank steak (butterflied)
2 tablespoon panko breadcrumbs
1 egg yolk
1 and 1/2 cup mozzarella cheese (grated or shredded)
1 cup spinach (frozen pkg - thawed, rinsed, and well drained)
1/2 cup sun-dried tomatoes (roughly chopped)
1/2 teaspoon garlic salt (divided)
1 pinch black pepper (to taste)
2 tablespoon olive oil

Steps:

  • Preheat oven to 425 degrees F.
  • If you have not already done so, butterfly your steak by lining your knife up parallel with a cutting board and slicing through the center of the steak, stopping just short of cutting all the way through. This will make it so that you can open up the steak like sandwich bread, doubling the original length of the steak. Need a visual guide? Check out this video.
  • Using a meat tenderizer, even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.
  • In a large bowl, add egg yolk and lightly whisk with a fork. Add spinach and panko bread crumbs, mixing with the egg. Finish off by tossing in the mozzarella and sun-dried tomatoes until all ingredients are thoroughly mixed.
  • Top butterflied steak with cheese stuffing, spreading it out evenly. Leave a 1 inch border along the edges of the steak clear of stuffing. Sprinkle top of stuffing with 1/4 teaspoon garlic salt and pepper to taste.
  • Roll the steak along the "grain" (the ripples in the meat), starting with the smallest end first. Roll the steak tightly and tuck in any stray pieces.
  • Using cooking twine (100% cotton string), snugly loop & tie the twine along the steak in 2 inch intervals. String should be snug enough to slightly compress meat but not so tight it begins to cut into the steak.
  • Place stuffed & tied flank steak on a baking sheet of your choice (I used a 9x13 baking dish). Drizzle the steak with olive oil and use your fingers to thoroughly rub it into the meat. Sprinkle remaining 1/4 teaspoon garlic on top of the steak.
  • Bake in the oven for 35 minutes, then set oven to broil and cook for another 5-10 minutes, to taste. Caution: Depending on how much juice the steak released while cooking, there may be a little smoke while broiling.
  • Remove stuffed flank from oven and let rest for 15 minutes, exposed to air and undisturbed, before serving.

Nutrition Facts : Calories 415 kcal, CarbohydrateContent 13 g, ProteinContent 37 g, FatContent 24 g, SaturatedFatContent 9 g, CholesterolContent 150 mg, SodiumContent 693 mg, FiberContent 2 g, SugarContent 6 g, ServingSize 1 serving

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