18 Delicious Flank Steak Oven Recipes Amazing

Savory, succulent, and incredibly versatile, flank steak is the unsung hero of quick and delicious dinners. Whether you’re craving something smoky, sweet, or bursting with herbs, our roundup of 18 mouthwatering oven recipes has got you covered. Perfect for busy weeknights or leisurely weekend feasts, these dishes promise to transform your kitchen into a flavor-packed steakhouse. Ready to elevate your cooking game? Let’s dive into these irresistible recipes!

Garlic Butter Flank Steak

Alright, let’s dive into a dish that’s as bold and flavorful as your last questionable life decision—Garlic Butter Flank Steak. This beauty is the perfect way to impress your dinner guests or treat yourself to something spectacular without spending hours in the kitchen.

Ingredients

• 1.5 lbs flank steak (because size does matter when it comes to steak)
• 3 tbsp unsalted butter (go for the good stuff, your taste buds will thank you)
• 4 garlic cloves, minced (fresh is best, unless you’re into that pre-minced life)
• 1 tbsp olive oil (extra virgin, because we’re not savages)
• 1 tsp salt (kosher, because it’s the MVP of salts)
• 1/2 tsp black pepper (freshly ground, unless you enjoy the taste of disappointment)
• 1/4 tsp red pepper flakes (for a little kick, like your ex’s new partner)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 400°F). No one likes a lukewarm steak.
2. Pat the flank steak dry with paper towels. Moisture is the enemy of a good sear.
3. Rub the steak with olive oil, then season both sides with salt, black pepper, and red pepper flakes. Be generous—this isn’t the time to be shy.
4. Place the steak on the grill or skillet. Cook for 5-6 minutes per side for medium-rare. Use a meat thermometer to check for an internal temperature of 135°F.
5. While the steak rests, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Tip: Don’t let the garlic brown, unless you enjoy the taste of regret.
6. Slice the steak against the grain into thin strips. This is crucial for tenderness—ignore it at your own peril.
7. Drizzle the garlic butter over the sliced steak. Prepare for your taste buds to throw a party.

Key takeaway: This Garlic Butter Flank Steak is juicy, packed with flavor, and has just the right amount of kick. Serve it over a bed of mashed potatoes or alongside a crisp salad for a meal that’s anything but ordinary.

Balsamic Glazed Flank Steak

Now, let’s talk about a dish that’s as fun to make as it is to devour—Balsamic Glazed Flank Steak. It’s the kind of meal that’ll have your taste buds doing a happy dance and your dinner guests thinking you’ve secretly trained under a gourmet chef.

Ingredients

• 1.5 lbs flank steak (because size does matter when it comes to steak)
• 1/2 cup balsamic vinegar (the good stuff, none of that salad dressing impostor)
• 2 tbsp honey (for that sweet, sweet love)
• 2 cloves garlic, minced (fresh is best, unless you’re in a garlic emergency)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• Salt and freshly ground black pepper (to make everything better)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F), because we’re not cooking this beauty in the microwave.
2. In a small saucepan, combine balsamic vinegar, honey, and minced garlic. Bring to a simmer over medium heat, then reduce to low and let it thicken for about 10 minutes, stirring occasionally. Tip: Keep an eye on it like it’s the season finale of your favorite show—it can go from perfect to burnt in a flash.
3. While the glaze is doing its thing, rub the flank steak with olive oil, then season both sides generously with salt and pepper. Tip: Let the steak sit at room temperature for about 20 minutes before cooking—it’s like letting it stretch before a marathon.
4. Grill the steak for about 6 minutes per side for medium-rare, or until it reaches your desired level of doneness. Tip: Resist the urge to poke and prod it like a suspicious package—let it cook undisturbed for those perfect grill marks.
5. Brush the steak with the balsamic glaze during the last 2 minutes of cooking, then let it rest for 5 minutes before slicing against the grain. This is crucial unless you enjoy chewing like a cow.

How about that? You’ve just created a masterpiece that’s juicy, flavorful, and has just the right amount of tang. Serve it up with a side of roasted veggies or slice it thin for the ultimate steak sandwich. Either way, you’re winning at dinner.

Asian Marinated Flank Steak

Oh, the joys of marinating meat—especially when it’s a flank steak bathing in a glorious Asian-inspired marinade. This dish is like a flavor vacation, no passport required, and trust me, your taste buds will thank you for the trip.

Ingredients

• 1.5 lbs flank steak (the star of the show, obviously)
• 1/2 cup soy sauce (I go for low-sodium to keep things in check)
• 1/4 cup honey (because sweet and savory is the ultimate power couple)
• 2 tbsp sesame oil (this is my secret weapon for depth)
• 3 cloves garlic, minced (more is always better, fight me)
• 1 tbsp ginger, grated (fresh is best, but powdered in a pinch won’t hurt)
• 1/2 tsp red pepper flakes (for a little kick that says ‘hello’)
• 2 green onions, chopped (for that fresh, crunchy finish)

Instructions

1. In a bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes until the honey is fully dissolved. This is your marinade magic potion.
2. Place the flank steak in a large resealable bag or shallow dish and pour the marinade over it, ensuring the steak is fully coated. Let it marinate in the fridge for at least 2 hours, but overnight is where the magic happens. Tip: Flip the bag halfway through for even flavor distribution.
3. Preheat your grill or grill pan to medium-high heat (about 400°F). Grill the steak for about 6 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Let the steak rest for 5 minutes before slicing to keep all those juicy flavors locked in.
4. Slice the steak against the grain into thin strips. This is crucial for tenderness—don’t skip this step!
5. Garnish with chopped green onions before serving. Tip: Serve over a bed of rice or in tacos for a fun twist.

Look at that beautiful, caramelized exterior giving way to a juicy, flavor-packed interior. This steak is a showstopper on its own or paired with your favorite sides. Either way, it’s guaranteed to disappear faster than you can say ‘seconds, please.’

Herb Crusted Flank Steak

Dive into a dish that’s as bold and flavorful as your last online dating profile—Herb Crusted Flank Steak is here to make your taste buds swipe right. Perfect for those who think ‘herb crust’ sounds fancy but is actually as easy as forgetting your ex’s birthday.

Ingredients

• 1.5 lbs flank steak (because size does matter)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 3 cloves garlic, minced (fresh only, unless you’re into sad flavors)
• 1 tbsp rosemary, chopped (because it’s the herb of champions)
• 1 tbsp thyme, chopped (its underrated cousin)
• 1 tsp salt (the unsung hero of every dish)
• 1 tsp black pepper (for that little kick, like your morning coffee)

Instructions

1. Preheat your oven to 375°F—no rushing this relationship.
2. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. This is your steak’s new BFF.
3. Rub the herb mixture all over the flank steak like you’re applying sunscreen at the beach—cover every inch.
4. Heat a skillet over medium-high heat. Once hot, sear the steak for 3 minutes per side. Tip: Don’t move it around; let it get a good tan.
5. Transfer the skillet to the oven and roast for 10 minutes for medium-rare. Tip: Use a meat thermometer; 135°F is your sweet spot.
6. Let the steak rest for 5 minutes before slicing. Tip: This is non-negotiable unless you enjoy chewy regrets.

Kick back and marvel at your creation—juicy, herbaceous, and with a crust that’s got more texture than your last group chat. Serve it sliced over a bed of greens or alongside roasted potatoes that’ll make you question why you ever bothered with takeout.

Chimichurri Flank Steak

Just when you thought flank steak couldn’t get any more exciting, along comes chimichurri to turn your Tuesday dinner into a fiesta. This vibrant, herb-packed sauce is the steak’s best friend, and together, they’re unstoppable.

Ingredients

• 1.5 lbs flank steak (because size matters when it comes to leftovers)
• 1 cup fresh parsley, finely chopped (no stems, unless you’re into that)
• 1/4 cup fresh cilantro, finely chopped (optional for the cilantro haters)
• 3 cloves garlic, minced (or 4 if you’re not kissing anyone later)
• 1/2 cup extra virgin olive oil (the good stuff, please)
• 1/4 cup red wine vinegar (it’s not just for drinking)
• 1 tsp crushed red pepper flakes (for a little kick)
• 1 tsp salt (because bland is banned)
• 1/2 tsp black pepper (freshly ground, if you’re fancy)

Instructions

1. Preheat your grill to medium-high heat (about 400°F) because we’re not steaming this steak.
2. In a bowl, mix parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. This is your chimichurri—taste and adjust if you dare.
3. Season the flank steak generously with salt and pepper on both sides. No shyness allowed.
4. Grill the steak for about 6 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Use a meat thermometer unless you’re a mind reader.
5. Let the steak rest for 10 minutes before slicing against the grain. This keeps it juicy, not dry—patience is a virtue.
6. Slice the steak, drizzle with chimichurri, and serve immediately. Watch as your kitchen turns into a steakhouse.

Yum doesn’t even begin to cover it—this chimichurri flank steak is a flavor explosion with a perfect char and a sauce that sings. Serve it over a bed of quinoa or with a side of grilled veggies for a meal that’s as colorful as it is delicious.

BBQ Flank Steak

Venture into the realm of BBQ greatness with this flank steak that’s so tender and flavorful, it’ll make your taste buds do a happy dance. Perfect for those who like their meals with a side of sass and a dash of deliciousness.

Ingredients

• 1.5 lbs flank steak (because size does matter when it comes to steak)
• 1/4 cup soy sauce (I’m a fan of the low-sodium kind, but you do you)
• 2 tbsp honey (for that sweet, sweet love)
• 1 tbsp apple cider vinegar (it’s the secret handshake of flavors)
• 2 cloves garlic, minced (more is always better, right?)
• 1 tsp smoked paprika (for that smoky whisper in every bite)
• 1/2 tsp black pepper (freshly ground, because we’re not savages)
• 1 tbsp extra virgin olive oil (my kitchen MVP)

Instructions

1. In a bowl, whisk together soy sauce, honey, apple cider vinegar, minced garlic, smoked paprika, and black pepper to create your marinade. Tip: Taste as you go—adjust the sweetness or tanginess to your liking.
2. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it, ensuring it’s fully coated. Let it marinate in the fridge for at least 2 hours, or overnight for maximum flavor. Tip: Flipping the steak halfway through marination ensures even flavor distribution.
3. Preheat your grill to medium-high heat (about 400°F). Brush the grill grates with olive oil to prevent sticking. Tip: A hot grill is key to getting those perfect grill marks.
4. Remove the steak from the marinade, letting excess drip off, and grill for about 6 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Use a meat thermometer for precision—135°F for medium-rare, 145°F for medium.
5. Let the steak rest for 5 minutes before slicing against the grain. This ensures every slice is as tender as your heart after watching a puppy video.

Lusciously juicy with a caramelized crust, this BBQ flank steak is a showstopper. Serve it sliced over a bed of greens or alongside grilled veggies for a meal that’s as vibrant as your personality.

Honey Soy Flank Steak

Oh, honey (soy), do we have a treat for you! This Honey Soy Flank Steak is like that one friend who’s always reliable but never boring—packed with flavor, easy to love, and guaranteed to steal the show at any dinner table.

Ingredients

• 1.5 lbs flank steak (because size does matter when it comes to steak)
• 1/3 cup honey (the stickier, the better—nature’s glue)
• 1/4 cup soy sauce (low-sodium if you’re watching your salt intake, but full flavor is my jam)
• 2 tbsp olive oil (extra virgin, because we’re fancy like that)
• 3 cloves garlic, minced (more if you’re a vampire hunter)
• 1 tsp ginger, grated (fresh is best, but powdered will do in a pinch)
• 1/2 tsp black pepper (freshly ground, unless you’re in a hurry)

Instructions

1. In a bowl, whisk together honey, soy sauce, olive oil, minced garlic, grated ginger, and black pepper. This is your marinade—aka the steak’s spa treatment.
2. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Make sure the steak is fully dressed for its flavor vacation. Marinate in the fridge for at least 2 hours, but overnight is the VIP treatment.
3. Preheat your grill or skillet to medium-high heat (about 400°F). No grill? No problem. A skillet will give you those gorgeous sear marks too.
4. Remove the steak from the marinade, letting excess drip off. Reserve the marinade—don’t toss it! We’re not done with that gold yet.
5. Cook the steak for about 6 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for precision: 135°F for medium-rare, 145°F for medium.
6. While the steak rests (5 minutes, minimum—patience is a virtue), bring the reserved marinade to a boil in a small saucepan over medium heat. Boil for at least 1 minute to kill any bacteria, then reduce to a simmer until slightly thickened. This is your glaze—brush it on the steak before serving for extra oomph.

Ready to dive in? This steak is a masterpiece of tender, juicy goodness with a caramelized crust that’s sweet, savory, and everything in between. Slice it against the grain for maximum tenderness, and serve it over a bed of rice or alongside some roasted veggies for a meal that’s as balanced as your life (hopefully) is.

Mushroom Stuffed Flank Steak

Oh boy, are you in for a treat with this Mushroom Stuffed Flank Steak—it’s like the steak decided to go to a fancy dress party and came as a mushroom. Perfect for when you want to impress without the stress, this dish is a showstopper that’s surprisingly simple to whip up.

Ingredients

• 1.5 lbs flank steak (the thicker, the better for stuffing)
• 2 cups cremini mushrooms, finely chopped (baby bellas work too, but creminis are my jam)
• 1/2 cup grated Parmesan cheese (because everything’s better with cheese)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tbsp minced garlic (fresh is best, but we won’t tell if you use jarred)
• 1 tsp salt (I like sea salt for its texture)
• 1/2 tsp black pepper (freshly ground, please)
• 1/2 cup beef broth (for deglazing—don’t skip this flavor booster)

Instructions

1. Preheat your oven to 375°F because we’re about to get this party started.
2. Lay the flank steak flat on a cutting board and butterfly it open like a book—this is your canvas.
3. In a skillet over medium heat, warm the olive oil and sauté the mushrooms and garlic until they’re golden and fragrant, about 5 minutes. Tip: Don’t crowd the pan, or you’ll steam them instead of sautéing.
4. Off the heat, stir in the Parmesan, salt, and pepper into the mushroom mix. This is your stuffing—aka the star of the show.
5. Spread the stuffing evenly over the butterflied steak, leaving a small border around the edges. Roll it up tightly and secure with kitchen twine or toothpicks. Tip: Rolling it with the grain helps it hold together better.
6. Sear the rolled steak in the same skillet over high heat for 2 minutes per side to get that gorgeous crust. Tip: Don’t move it around too much; let the heat do its magic.
7. Transfer the skillet to the oven and roast for 25 minutes for medium-rare. Use a meat thermometer to hit 135°F for perfect doneness.
8. Remove the steak from the oven, tent it with foil, and let it rest for 10 minutes. This is crucial for juicy slices.
9. While the steak rests, deglaze the skillet with beef broth over medium heat, scraping up all those tasty bits for a quick sauce.
10. Slice the steak into 1-inch rounds, drizzle with the pan sauce, and serve. Careful, it’s so good it might just steal the spotlight at your dinner table. The combination of juicy steak, earthy mushrooms, and cheesy goodness is a flavor explosion that’s sure to impress.

Spicy Cajun Flank Steak

Picture this: a flank steak so boldly seasoned, it struts into your kitchen like it owns the place. That’s the Spicy Cajun Flank Steak for you—a dish that’s equal parts fiery and fabulous, ready to jazz up your dinner routine.

Ingredients

• 1.5 lbs flank steak (because size matters when it comes to flavor)
• 2 tbsp Cajun seasoning (the spicier, the better—I like to live dangerously)
• 1 tbsp olive oil (extra virgin, because my steak deserves the best)
• 2 cloves garlic, minced (fresh is a must—no jarred nonsense here)
• 1 tbsp honey (for that sweet, sweet balance)
• 1 tsp smoked paprika (for a hint of mystery)
• Salt to taste (but let’s be honest, you’ll want more)

Instructions

1. Preheat your grill to a sizzling 450°F. If it’s not hot enough to scare you a little, it’s not hot enough.
2. In a small bowl, mix together the Cajun seasoning, olive oil, minced garlic, honey, and smoked paprika. This is your steak’s passport to Flavor Town.
3. Rub the mixture all over the flank steak like you’re giving it a spa treatment. Be generous—this is no time for shyness.
4. Place the steak on the grill and cook for 6 minutes per side for medium-rare. If you’re not into pink, go for 8 minutes, but don’t blame me if it’s less exciting.
5. Let the steak rest for 5 minutes after grilling. This isn’t a suggestion; it’s a commandment for juicy meat.
6. Slice against the grain because you’re not a savage. This ensures every bite is as tender as your heart after watching a rom-com.

Craving something that packs a punch? This Spicy Cajun Flank Steak delivers with a kick that’ll have your taste buds dancing. Serve it sliced over a crisp salad or tucked into tacos for a meal that’s anything but boring.

Red Wine Marinated Flank Steak

Alright, let’s dive into the juicy world of marinated meats with a dish that’s sure to make your taste buds do a happy dance. This red wine marinated flank steak is not just a meal; it’s a flavor-packed experience that’ll have you savoring every bite.

Ingredients

• 1.5 lbs flank steak (because size does matter when it comes to steak)
• 1 cup red wine (go for something bold, like your personality)
• 1/4 cup extra virgin olive oil (my kitchen MVP)
• 3 cloves garlic, minced (the more, the merrier, I say)
• 2 tbsp soy sauce (for that umami kick)
• 1 tbsp honey (to sweeten the deal)
• 1 tsp black pepper (freshly ground, please)
• 1/2 tsp salt (because we’re not savages)

Instructions

1. In a bowl, whisk together the red wine, olive oil, minced garlic, soy sauce, honey, black pepper, and salt until well combined.
2. Place the flank steak in a large resealable bag and pour the marinade over it, ensuring the steak is fully coated. Seal the bag, removing as much air as possible. Tip: Massaging the bag a bit helps the marinade penetrate deeper.
3. Let the steak marinate in the refrigerator for at least 4 hours, but overnight is better. Tip: Flipping the bag halfway through ensures even marination.
4. Preheat your grill to medium-high heat (about 400°F). Tip: A quick oiling of the grill grates prevents sticking.
5. Remove the steak from the marinade, letting excess drip off, and grill for about 6 minutes per side for medium-rare, or until your desired doneness.
6. Let the steak rest for 5 minutes before slicing against the grain. This ensures maximum juiciness.

Oh, the glory of slicing into this steak reveals a perfect medium-rare center, surrounded by a crust that’s packed with the deep, rich flavors of the marinade. Serve it up with a side of roasted veggies or atop a crisp salad for a meal that’s as versatile as it is delicious.

Pesto Flank Steak Roll

So, you’ve decided to embark on a culinary adventure that’s bound to impress, and possibly, make you the star of your next dinner party. Introducing the Pesto Flank Steak Roll—a dish that’s as fun to make as it is to devour, blending the robustness of flank steak with the vibrant freshness of pesto. Let’s roll!

Ingredients

• 1.5 lbs flank steak – because size does matter when you’re rolling.
• 1 cup basil pesto – homemade or store-bought, no judgment here.
• 1 cup shredded mozzarella cheese – for that gooey, cheesy goodness.
• 1/2 cup sun-dried tomatoes, chopped – they’re like the cherry on top, but better.
• 2 tbsp olive oil – extra virgin, because we’re fancy like that.
• 1 tsp salt – to make everything taste, well, not bland.
• 1/2 tsp black pepper – for a little kick.

Instructions

1. Preheat your oven to 375°F because we’re about to get hot and steamy.
2. Lay the flank steak flat on a cutting board and season both sides with salt and pepper. Show it some love.
3. Spread the pesto evenly over the steak, leaving a small border around the edges. This is no time for half-measures.
4. Sprinkle the mozzarella cheese and sun-dried tomatoes over the pesto. More is more here.
5. Carefully roll the steak tightly from one end to the other, securing with kitchen twine or toothpicks. Think of it as a steak burrito.
6. Heat olive oil in an oven-proof skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2-3 minutes per side. This is where the magic (and the flavor) happens.
7. Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F for medium-rare. Patience is a virtue.
8. Let the steak rest for 10 minutes before slicing. This is non-negotiable unless you enjoy dry steak, and who does?

Oh, the joy of slicing into this masterpiece! The pesto and cheese ooze out, mingling with the juicy steak, while the sun-dried tomatoes add a sweet tang. Serve it atop a bed of arugula for a pop of color and a peppery bite, or alongside roasted potatoes for a hearty meal. Either way, you’re in for a treat.

Blue Cheese Stuffed Flank Steak

Now, let’s talk about a dish that’s as bold and unapologetic as your Aunt Linda at a family reunion—Blue Cheese Stuffed Flank Steak. This isn’t just dinner; it’s a flavor explosion wrapped in a juicy, tender package, perfect for when you’re feeling fancy but still want to keep it real.

Ingredients

• 1.5 lbs flank steak – because size matters when it comes to stuffing.
• 1 cup crumbled blue cheese – the stinkier, the better, in my opinion.
• 2 tbsp extra virgin olive oil – my kitchen MVP for everything from salads to searing.
• 1 tsp salt – not the time to be shy.
• 1 tsp black pepper – freshly ground, unless you’re in a pinch.
• 2 cloves garlic, minced – because what’s life without garlic?
• 1 tbsp fresh rosemary, chopped – for that earthy vibe.

Instructions

1. Preheat your oven to 375°F because we’re about to get this party started.
2. Lay the flank steak flat on a cutting board and season both sides with salt and pepper. This is your canvas; make it flavorful.
3. In a small bowl, mix the blue cheese, garlic, and rosemary. This is the stuffing that’ll make your steak sing.
4. Spread the blue cheese mixture evenly over one side of the steak, leaving a small border around the edges to prevent cheesy escapees.
5. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals. Think of it as putting a belt on after Thanksgiving dinner.
6. Heat olive oil in an oven-proof skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2 minutes per side. This step is non-negotiable for that perfect crust.
7. Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F for medium-rare. Trust your thermometer more than your gut here.
8. Let the steak rest for 10 minutes before slicing. This is the hardest part, but patience pays off in juiciness.

This Blue Cheese Stuffed Flank Steak is a masterpiece of textures—crispy on the outside, tender and juicy on the inside, with pockets of melted blue cheese that’ll have you swooning. Serve it atop a bed of arugula for a peppery contrast, or alongside roasted potatoes to soak up all those glorious juices.

Maple Dijon Flank Steak

Craving a dish that’s as bold and adventurous as your weekend plans? This Maple Dijon Flank Steak is here to save your dinner game with its perfect balance of sweet and tangy, proving that sometimes, the best things in life are indeed marinated.

Ingredients

• 1.5 lbs flank steak (because size matters when it comes to flavor)
• 1/4 cup pure maple syrup (the real deal, none of that pancake syrup nonsense)
• 2 tbsp Dijon mustard (for that tangy kick that wakes up your taste buds)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp apple cider vinegar (for a little acidity to balance the sweetness)
• 1/2 tsp smoked paprika (adds a smoky whisper to the party)
• Salt and freshly ground black pepper (to season like a pro)
• 2 tbsp extra virgin olive oil (my kitchen MVP for everything)

Instructions

1. In a bowl, whisk together maple syrup, Dijon mustard, minced garlic, apple cider vinegar, smoked paprika, salt, and pepper. This is your marinade magic potion.
2. Place the flank steak in a large resealable bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage the marinade into the steak. Let it chill in the fridge for at least 2 hours, or overnight for maximum flavor infiltration.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak, reserving the marinade. Sear for about 5 minutes per side for medium-rare, or until your desired doneness. Tip: Don’t move the steak around too much; let it develop a beautiful crust.
4. Transfer the steak to a cutting board and let it rest for 10 minutes. This is non-negotiable; it keeps the juices from running all over your cutting board.
5. While the steak rests, pour the reserved marinade into the skillet and simmer over medium heat for 5 minutes, or until slightly thickened. This will be your glossy, flavorful sauce.
6. Slice the steak against the grain into thin strips. Drizzle with the reduced marinade sauce and serve immediately.

Ready to dig in? The Maple Dijon Flank Steak boasts a caramelized exterior with a juicy, tender interior that’s bursting with flavors. Serve it over a bed of creamy mashed potatoes or alongside a crisp salad for a meal that’s anything but ordinary.

Italian Style Flank Steak

Buckle up, buttercups, because we’re about to take your taste buds on a first-class flight to Italy with this Italian Style Flank Steak that’s so good, it’ll have you saying ‘mamma mia’ before you even take the first bite.

Ingredients

• 1.5 lbs flank steak (because size matters when it comes to flavor)
• 3 tbsp extra virgin olive oil (my liquid gold for cooking)
• 2 cloves garlic, minced (the more, the merrier, I always say)
• 1 tbsp fresh rosemary, chopped (fresh is best, but dried will do in a pinch)
• 1 tsp salt (I’m generous here, but you do you)
• 1/2 tsp black pepper (freshly ground, please, for that extra oomph)
• 1/2 cup balsamic vinegar (the good stuff, none of that salad dressing nonsense)
• 1 tbsp honey (for a touch of sweetness that’ll make your heart sing)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F) because we’re not cooking, we’re creating art.
2. In a small bowl, whisk together the olive oil, minced garlic, rosemary, salt, and pepper to create a marinade that’s as flavorful as your last vacation.
3. Place the flank steak in a shallow dish and pour the marinade over it, making sure every inch is coated like it’s going out of style. Let it marinate for at least 30 minutes at room temperature (patience is a virtue, my friend).
4. Once marinated, grill the steak for about 6 minutes per side for medium-rare, or until it reaches your desired level of doneness (use a meat thermometer if you’re not into playing guessing games).
5. While the steak is grilling, in a small saucepan over medium heat, combine the balsamic vinegar and honey. Simmer for about 5 minutes until it thickens slightly into a glaze that’s stickier than your last relationship.
6. Remove the steak from the grill and let it rest for 5 minutes (this is non-negotiable unless you enjoy chewing on leather).
7. Slice the steak against the grain into thin strips, drizzle with the balsamic glaze, and serve immediately because good food waits for no one.

Yum doesn’t even begin to cover it. This steak is tender, juicy, and packed with flavors that dance on your tongue like they’re at a Italian wedding. Serve it over a bed of arugula with some shaved parmesan for a meal that’s as Instagram-worthy as it is delicious.

Jalapeno Popper Flank Steak

Today’s the day to spice up your dinner routine with a dish that packs a punch and a whole lot of flavor. Think of it as a steak that decided to go to a party and came back with all the best stories—spicy, cheesy, and utterly unforgettable.

Ingredients

• 1.5 lbs flank steak (because size does matter when it comes to steak)
• 4 oz cream cheese, softened (I like to let it sit out for a bit—patience is a virtue, especially in cheese)
• 1/2 cup shredded cheddar cheese (the sharper, the better, in my opinion)
• 2 jalapenos, diced (seeds in if you dare, out if you’re playing it safe)
• 1 tbsp olive oil (extra virgin, because my steak deserves the best)
• 1 tsp garlic powder (for that kick that keeps on giving)
• 1/2 tsp salt (because even the boldest flavors need a little balance)
• 1/2 tsp black pepper (freshly ground, because we’re not savages)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, because we’re not just cooking, we’re creating art.
2. In a bowl, mix the cream cheese, cheddar cheese, diced jalapenos, garlic powder, salt, and pepper until well combined. This is your flavor bomb—handle with care.
3. Lay the flank steak flat and spread the cheese mixture evenly over one side. Roll it up tightly and secure with toothpicks or kitchen twine. Think of it as putting your steak in a cheesy, spicy hug.
4. Brush the outside of the steak roll with olive oil. This isn’t just for show—it’s the golden ticket to a perfect crust.
5. Grill the steak roll for about 25-30 minutes, turning occasionally, until the internal temperature reaches 145°F for medium-rare. Trust me, a meat thermometer is your best friend here.
6. Let the steak rest for 10 minutes before slicing. This isn’t just a suggestion—it’s the secret to juicy, flavorful slices.

How does it turn out? Imagine a steak that’s tender and juicy on the inside, with a crispy, charred exterior giving way to a molten center of spicy, cheesy goodness. Serve it up with a side of cool ranch or slice it into pinwheels for a party appetizer that’ll have everyone talking.

Teriyaki Flank Steak

Ever find yourself staring into the fridge, dreaming of something that’s both easy to whip up and packed with flavor? Let’s turn that daydream into a delicious reality with a teriyaki flank steak that’s sure to make your taste buds do a happy dance.

Ingredients

• 1.5 lbs flank steak (because bigger is always better when it comes to steak, right?)
• 1/2 cup soy sauce (I’m a fan of the low-sodium kind, but you do you)
• 1/4 cup brown sugar (for that perfect sweet and savory balance)
• 2 tbsp mirin (it’s like soy sauce’s fancy cousin)
• 1 tbsp grated ginger (fresh is best, but we won’t tell if you use the jarred stuff)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tbsp vegetable oil (extra virgin olive oil is my go-to, but any high smoke point oil works here)
• 1 tbsp sesame seeds (for that Instagram-worthy garnish)
• 2 green onions, sliced (because pretty much everything is better with a sprinkle of green)

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, mirin, ginger, and garlic to create your teriyaki marinade. Pro tip: Taste as you go—this is your chance to adjust the sweetness or saltiness to your liking.
2. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Make sure the steak is fully coated. Marinate in the fridge for at least 1 hour, but overnight is even better for maximum flavor.
3. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the steak, reserving the marinade. Cook for about 5-6 minutes per side for medium-rare, or until it reaches your desired doneness. Remember, flank steak is best served medium-rare to medium to keep it tender.
4. While the steak cooks, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes to create a thick, glossy sauce. Safety first: Always boil marinades that have been in contact with raw meat to kill any bacteria.
5. Let the steak rest for 5 minutes before slicing against the grain. This ensures every bite is as tender as possible.
6. Drizzle the reduced teriyaki sauce over the sliced steak, then garnish with sesame seeds and green onions.

This teriyaki flank steak is a masterpiece of juicy, flavorful meat with a caramelized exterior that’s downright addictive. Serve it over a bed of steamed rice or slice it up for the ultimate steak tacos—either way, you’re in for a treat.

Pepper Crusted Flank Steak

Let’s face it, flank steak is the underdog of the steak world, but when you slap a pepper crust on it, it transforms into the superhero of your dinner plate. This Pepper Crusted Flank Steak is not just a meal; it’s a flavor-packed adventure that’ll have your taste buds doing backflips.

Ingredients

• 1.5 lbs flank steak (because size does matter when it comes to steak)
• 2 tbsp freshly cracked black pepper (the fresher, the better—trust me)
• 1 tbsp kosher salt (none of that fine stuff, we’re going for texture here)
• 2 tbsp extra virgin olive oil (my kitchen MVP for everything)
• 3 garlic cloves, minced (because garlic makes everything better)
• 1 tsp smoked paprika (for that sneaky smoky depth)

Instructions

1. Preheat your grill or grill pan to a fiery 450°F. You want it hot enough to sear the steak properly.
2. While the grill heats up, pat the flank steak dry with paper towels. A dry steak means a better crust, and who doesn’t love a good crust?
3. In a small bowl, mix together the black pepper, kosher salt, and smoked paprika. This is your flavor bomb—handle with care.
4. Rub the steak all over with the olive oil, then press the spice mixture onto both sides. Don’t be shy; really get in there.
5. Place the steak on the grill and cook for about 5 minutes per side for medium-rare. If you’re into more well-done steak, well, we can’t be friends.
6. Remove the steak from the grill and let it rest for 10 minutes. This is non-negotiable—resting lets the juices redistribute, making every bite juicy.
7. Slice against the grain into thin strips. This is the secret to tender flank steak every time.

Craving something that packs a punch? This Pepper Crusted Flank Steak delivers with its bold, peppery crust and juicy interior. Serve it up with a side of roasted veggies or slice it over a salad for a meal that’s anything but ordinary.

Mustard Glazed Flank Steak

Buckle up, buttercups, because we’re about to dive into a dish that’s as bold and sassy as your aunt’s holiday sweater—Mustard Glazed Flank Steak. This bad boy is the perfect combo of tangy, sweet, and savory, guaranteed to make your taste buds do a happy dance.

Ingredients

• 1.5 lbs flank steak (because size matters, folks)
• 1/4 cup Dijon mustard (the fancier the jar, the better you’ll feel)
• 2 tbsp honey (local is lovely, but we won’t judge)
• 2 cloves garlic, minced (fresh is best, but we’ve all been lazy)
• 1 tbsp soy sauce (low-sodium if you’re watching your salt intake)
• 1 tbsp olive oil (extra virgin, because we’re classy)
• 1/2 tsp black pepper (freshly ground, unless you’re in a pinch)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F) because we’re not cooking this steak with wishes and dreams.
2. In a small bowl, whisk together Dijon mustard, honey, minced garlic, soy sauce, olive oil, and black pepper. This is your glaze, so make it smooth like your pickup lines.
3. Pat the flank steak dry with paper towels (moisture is the enemy of a good sear) and generously brush both sides with the mustard glaze.
4. Place the steak on the grill and cook for 6 minutes on the first side (no peeking! Let it get those gorgeous grill marks).
5. Flip the steak and cook for another 5-6 minutes for medium-rare (or until it reaches an internal temperature of 135°F if you’re fancy with a thermometer).
6. Remove the steak from the grill and let it rest for 5 minutes (this is non-negotiable unless you enjoy chewing on shoe leather).
7. Slice against the grain into thin strips because that’s how you show the steak who’s boss.

Finally, this Mustard Glazed Flank Steak is a masterpiece of juicy tenderness with a punchy, sweet-and-tangy crust that’ll have you forgetting your own name. Serve it atop a crisp salad, alongside roasted veggies, or just straight off the cutting board—no judgment here.

Conclusion

Cooking up a storm with flank steak has never been easier, thanks to these 18 mouthwatering oven recipes. Whether you’re craving something classic or adventurous, there’s a dish here to satisfy every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover.

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