18 Delicious Flank Steak Oven Recipes for Every Occasion

Mmm, flank steak—the unsung hero of quick, flavorful dinners that never fails to impress. Whether you’re craving a cozy weeknight meal or planning a festive gathering, these 18 oven recipes are your ticket to deliciousness. From savory marinades to mouthwatering roasts, we’ve got every occasion covered. Ready to transform this versatile cut into your next culinary masterpiece? Let’s dive into the flavors!

Garlic Butter Flank Steak

Mmm, get ready to butter up your taste buds with a dish that’s as easy to make as it is to devour. This Garlic Butter Flank Steak is the weeknight hero you’ve been dreaming of, packed with flavor and ready in a flash.

Ingredients

• 1.5 lbs flank steak
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Preheat your grill or skillet to medium-high heat (about 400°F).
2. Season the flank steak evenly with salt, black pepper, and paprika on both sides.
3. Heat olive oil in the skillet or on the grill, then add the steak. Cook for 4-5 minutes per side for medium-rare, or until desired doneness.
4. While the steak cooks, melt butter in a small saucepan over low heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
5. Remove the steak from heat and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a juicy bite.
6. Slice the steak against the grain into thin strips, then drizzle with the garlic butter sauce.

Kick your dinner up a notch with this Garlic Butter Flank Steak, where each slice is a buttery, garlicky masterpiece. Serve it over a bed of greens or alongside roasted potatoes for a meal that’s sure to impress.

Balsamic Glazed Flank Steak

Dive into a dish that’s as bold and flavorful as your last questionable life decision—Balsamic Glazed Flank Steak. This isn’t just dinner; it’s a conversation starter, a way to impress without the stress, and proof that you’re more than just a microwave maestro.

Ingredients

• 1.5 lbs flank steak
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F). Tip: A properly heated grill ensures those perfect char marks without overcooking.
2. In a small saucepan over medium heat, combine balsamic vinegar, honey, minced garlic, and red pepper flakes. Simmer for 5-7 minutes until the mixture thickens slightly. Tip: Stir occasionally to prevent burning and to ensure even thickening.
3. Brush both sides of the flank steak with olive oil, then season with salt and black pepper. Tip: Let the steak sit at room temperature for 10 minutes before cooking to ensure even cooking.
4. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness. Baste with the balsamic glaze during the last 2 minutes of cooking.
5. Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain. This ensures maximum tenderness.

Yum doesn’t even begin to cover it—this steak is a symphony of sweet, tangy, and spicy, with a texture so tender it practically melts in your mouth. Serve it sliced over a bed of arugula for a salad that eats like a meal, or alongside roasted veggies for a dinner that’s as balanced as your last yoga attempt.

Asian Marinated Flank Steak

Hold onto your hats, steak lovers, because this Asian Marinated Flank Steak is about to take your taste buds on a rollercoaster ride of flavors so bold, they’ll need a seatbelt!

Ingredients

• 1.5 lbs flank steak
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 2 tbsp vegetable oil
• 1/4 cup green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. In a medium bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes until well combined.
2. Place the flank steak in a large resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated. Seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Remove the steak from the marinade, letting excess drip off, and cook in the skillet for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F on a meat thermometer.
5. Transfer the steak to a cutting board, tent with foil, and let rest for 10 minutes to allow juices to redistribute.
6. Slice the steak thinly against the grain, sprinkle with green onions and sesame seeds, and serve immediately.

Bursting with a perfect balance of sweet, savory, and a hint of heat, this flank steak is irresistibly tender with a slightly charred exterior. Try serving it over a bed of steamed rice or tucked into warm tortillas for an unexpected twist!

Herb Crusted Flank Steak

Unbelievably tender and packed with flavor, this Herb Crusted Flank Steak is your ticket to becoming the grill master of your dreams—no fancy skills required, just a love for bold flavors and a knack for following simple steps. Let’s turn that steak into a showstopper that’ll have everyone at the table begging for seconds (and the recipe).

Ingredients

– 1.5 lbs flank steak
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp red pepper flakes

Instructions

1. Preheat your grill to medium-high heat (about 400°F) to ensure it’s perfectly hot for searing.
2. In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, black pepper, and red pepper flakes to create your herb crust.
3. Pat the flank steak dry with paper towels to ensure the herb mixture sticks well.
4. Generously rub the herb mixture all over both sides of the steak, pressing gently to adhere.
5. Place the steak on the preheated grill and cook for 6 minutes on the first side for a perfect medium-rare.
6. Flip the steak using tongs and cook for an additional 5 minutes on the other side.
7. Remove the steak from the grill and let it rest for 10 minutes on a cutting board to allow the juices to redistribute.
8. Slice the steak against the grain into thin strips for maximum tenderness.

Ready to dazzle? This Herb Crusted Flank Steak boasts a crispy, flavorful exterior with a juicy, tender inside that’s simply irresistible. Serve it atop a fresh arugula salad or alongside roasted potatoes for a meal that’s as visually stunning as it is delicious.

Spicy Chipotle Flank Steak

Zesty and zippy, this Spicy Chipotle Flank Steak is about to take your taste buds on a wild ride they won’t forget. Perfect for those who like their meals with a side of sass and a kick of heat, this dish is a guaranteed crowd-pleaser.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 tbsp honey
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, juiced

Instructions

1. In a small bowl, whisk together olive oil, minced garlic, chipotle peppers, honey, cumin, smoked paprika, salt, black pepper, and lime juice to create the marinade.
2. Place the flank steak in a large resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated. Seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off, and grill for about 6 minutes per side for medium-rare, or until desired doneness is reached.
5. Let the steak rest for 5 minutes before slicing against the grain to ensure tenderness.

Delightfully smoky with a perfect balance of heat and sweetness, this Spicy Chipotle Flank Steak is a masterpiece of flavors. Serve it sliced over a crisp salad or tucked into warm tortillas for a taco night that steals the show.

Red Wine Marinated Flank Steak

Dive into the savory depths of this Red Wine Marinated Flank Steak, where bold flavors and tender textures collide in a symphony of deliciousness. Perfect for those who like their meals with a side of wow, this dish is a game-changer for your grill game.

Ingredients

• 1.5 lbs flank steak
• 1 cup red wine
• 1/4 cup olive oil
• 3 tbsp soy sauce
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tsp black pepper
• 1/2 tsp salt

Instructions

1. In a large bowl, whisk together red wine, olive oil, soy sauce, honey, minced garlic, black pepper, and salt until well combined.
2. Place the flank steak in a resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated. Seal the bag, removing as much air as possible.
3. Marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor. Tip: Turning the bag occasionally helps the marinade penetrate evenly.
4. Preheat your grill to medium-high heat (about 400°F) for direct grilling.
5. Remove the steak from the marinade, letting excess drip off. Discard the remaining marinade.
6. Grill the steak for about 6 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Tip: Use a meat thermometer for accuracy—135°F for medium-rare, 145°F for medium.
7. Let the steak rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each bite is tender.

Absolutely bursting with rich, wine-infused flavors, this flank steak is irresistibly juicy with a perfect char. Serve it sliced over a bed of arugula or alongside roasted potatoes for a meal that’s anything but ordinary.

Maple Soy Glazed Flank Steak

Savory, succulent, and slightly sweet, this Maple Soy Glazed Flank Steak is the weeknight warrior you’ve been dreaming of—transforming your dinner from ‘meh’ to ‘magnificent’ in no time flat.

Ingredients

• 1.5 lbs flank steak
• 1/4 cup maple syrup
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp black pepper

Instructions

1. In a bowl, whisk together maple syrup, soy sauce, olive oil, minced garlic, grated ginger, and black pepper to create the marinade.
2. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it, ensuring the steak is fully coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill or grill pan to medium-high heat (about 400°F) to ensure a perfect sear without burning.
4. Remove the steak from the marinade, letting excess drip off, and grill for about 5-6 minutes per side for medium-rare, or until desired doneness is achieved.
5. Let the steak rest for 5 minutes before slicing against the grain to ensure tenderness.

Perfectly glazed with a sticky-sweet sheen, this steak boasts a tender chew and a flavor that’s a knockout punch of umami and sweetness. Serve it sliced over a bed of fluffy rice or tucked into tacos for a twist that’ll have everyone asking for seconds.

Rosemary Garlic Flank Steak

Feast your eyes (and eventually your stomach) on this Rosemary Garlic Flank Steak, a dish that’s as bold in flavor as it is easy to whip up. Perfect for those who think they can’t cook steak without setting off the smoke alarm, this recipe is your ticket to impressing without stressing.

Ingredients

• 1.5 lbs flank steak
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup red wine

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. In a small bowl, mix together olive oil, minced garlic, chopped rosemary, salt, and black pepper to create a marinade.
3. Place the flank steak in a shallow dish and coat both sides with the marinade. Let it sit for at least 10 minutes to absorb the flavors.
4. Once the grill is hot, place the steak on the grill. Cook for 5-6 minutes on each side for medium-rare, or until the internal temperature reaches 135°F.
5. Transfer the steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a moist and flavorful bite.
6. While the steak rests, pour red wine into the grill pan to deglaze it, scraping up any browned bits for a quick and flavorful sauce.
7. Slice the steak against the grain into thin strips to ensure tenderness.
8. Drizzle the red wine sauce over the sliced steak before serving.

Kick your dinner up a notch with this Rosemary Garlic Flank Steak, where each bite is a perfect harmony of robust garlic and earthy rosemary. Serve it atop a bed of creamy mashed potatoes or alongside a crisp salad for a meal that’s anything but ordinary.

Jamaican Jerk Flank Steak

Now, let’s talk about turning up the heat in your kitchen with a dish that’s as bold and vibrant as a Caribbean sunset. This Jamaican Jerk Flank Steak is your ticket to a flavor-packed journey, no passport required.

Ingredients

• 1.5 lbs flank steak
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp ground allspice
• 1 tbsp dried thyme
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp cayenne pepper
• 4 cloves garlic, minced
• 1 scotch bonnet pepper, minced
• 1/2 cup orange juice
• 1/4 cup lime juice

Instructions

1. In a large bowl, whisk together soy sauce, olive oil, brown sugar, allspice, thyme, cinnamon, nutmeg, cayenne pepper, garlic, scotch bonnet pepper, orange juice, and lime juice to create the marinade.
2. Place the flank steak in a resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated. Seal the bag and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off, and grill for 5-7 minutes per side for medium-rare, or until desired doneness is achieved.
5. Let the steak rest for 5 minutes before slicing against the grain to ensure tenderness.

Ready to dive into a dish that’s as fiery as it is flavorful? This Jamaican Jerk Flank Steak boasts a perfect balance of sweet, spicy, and smoky, with a tender texture that’ll have you coming back for seconds. Serve it up with a side of cool, creamy coleslaw to tame the heat, or slice it thin for the ultimate jerk steak tacos.

BBQ Flank Steak with Dry Rub

Y’all ready to turn your backyard into the hottest steakhouse in town? This BBQ Flank Steak with Dry Rub is about to make you the grill master you were born to be, with flavors so bold they’ll have your taste buds doing a happy dance.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil

Instructions

1. In a small bowl, mix together 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp cumin, and 1/4 tsp cayenne pepper to create the dry rub.
2. Pat the 1.5 lbs flank steak dry with paper towels to ensure the rub sticks well.
3. Rub the steak evenly with 1 tbsp olive oil, then generously apply the dry rub on both sides, pressing gently to adhere.
4. Let the steak sit at room temperature for 30 minutes to allow the flavors to meld.
5. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
6. Grill the steak for 6-7 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Avoid flipping more than once to get those perfect grill marks.
7. Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, making every bite succulent.
8. Slice the steak against the grain into thin strips for maximum tenderness.

This BBQ Flank Steak boasts a smoky, slightly sweet crust with a juicy, tender interior that’s downright irresistible. Try serving it over a crisp salad or tucked into warm tortillas for a taco night that’ll steal the show.

Mustard and Herb Flank Steak

Look no further for your next grill masterpiece because this Mustard and Herb Flank Steak is about to steal the show at your dinner table. Packed with bold flavors and a kick of humor, it’s the dish that says, ‘I’m fancy but not fussy.’

Ingredients

• 1.5 lbs flank steak
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp chopped rosemary
• 1 tbsp chopped thyme
• 2 cloves garlic, minced
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F to get those perfect grill marks.
2. In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 2 cloves minced garlic, 1 tsp salt, and 0.5 tsp black pepper to create a marinade. Tip: Letting the steak marinate for at least 30 minutes will deepen the flavors, but if you’re in a hurry, even 10 minutes will do.
3. Place the 1.5 lbs flank steak on the grill and cook for about 6 minutes on the first side. Tip: Resist the urge to poke or prod the steak too much; letting it sit ensures a beautiful crust.
4. Flip the steak and cook for another 5-6 minutes for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Use a meat thermometer for precision; guessing games are for carnival booths, not your dinner.
5. Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain. This ensures every bite is as tender as your heart after watching a puppy video.

Bold in flavor and irresistibly juicy, this Mustard and Herb Flank Steak pairs perfectly with a crisp salad or roasted veggies. Or, slice it thin and toss it into tacos for a twist that’ll make Taco Tuesday jealous.

Pepper Crusted Flank Steak

Just when you thought flank steak couldn’t get any more delicious, we go and slap a pepper crust on it that’s so good, it’ll make your taste buds do a happy dance. This Pepper Crusted Flank Steak is the hero your weeknight dinners deserve, offering a perfect blend of spice, savor, and sheer joy.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 3 tbsp coarsely ground black pepper
• 1 tbsp kosher salt
• 2 cloves garlic, minced
• 1 tsp smoked paprika

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. Pat the flank steak dry with paper towels to ensure a good sear.
3. In a small bowl, mix together the black pepper, kosher salt, minced garlic, and smoked paprika.
4. Rub the steak with olive oil, then evenly coat both sides with the pepper mixture, pressing gently to adhere.
5. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F.
6. Let the steak rest for 10 minutes before slicing against the grain to ensure maximum tenderness.

Outrageously tender with a bold, peppery kick, this flank steak is a showstopper. Serve it sliced over a bed of arugula for a peppery punch or alongside roasted potatoes to soak up all those juicy flavors.

Lemon Garlic Flank Steak

Let’s face it, flank steak is the unsung hero of the grill—tough enough to handle your dad’s ‘secret’ marinade but tender enough to make you look like a culinary genius. This Lemon Garlic Flank Steak is here to jazz up your dinner routine with zesty flair and a punch of garlic that’ll keep vampires (and maybe your in-laws) at bay.

Ingredients

• 1.5 lbs flank steak
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 4 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Place 1.5 lbs flank steak in a resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated. Tip: Massaging the bag helps the marinade penetrate deeper.
3. Seal the bag and refrigerate for at least 2 hours, or overnight for maximum flavor. Tip: Flipping the bag halfway through ensures even marination.
4. Preheat your grill to medium-high heat (about 400°F). Tip: A properly heated grill prevents sticking and ensures those perfect grill marks.
5. Remove the steak from the marinade, letting excess drip off, and grill for 6-7 minutes per side for medium-rare, or until internal temperature reaches 135°F.
6. Transfer the steak to a cutting board, sprinkle with 1 tbsp chopped fresh parsley, and let rest for 5 minutes before slicing against the grain.

Wow, that’s a steak that packs a punch—tangy, garlicky, with just the right amount of char. Serve it sliced over a bed of arugula for a light meal, or pile it high on a toasted baguette for the ultimate steak sandwich experience.

Teriyaki Flank Steak

Now, let’s talk about a dish that’s about to make your taste buds do a happy dance—Teriyaki Flank Steak. This isn’t just any steak; it’s a juicy, flavor-packed masterpiece that’ll have you questioning why you ever settled for less.

Ingredients

• 1.5 lbs flank steak
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. In a medium bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes to create the marinade.
2. Place the flank steak in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Heat vegetable oil in a large skillet over medium-high heat. Remove the steak from the marinade, letting excess drip off, and cook for 5-6 minutes per side for medium-rare, or until desired doneness.
4. Transfer the steak to a cutting board and let it rest for 10 minutes. This ensures the juices redistribute, making every bite succulent.
5. While the steak rests, pour the remaining marinade into the skillet. Bring to a simmer over medium heat.
6. In a small bowl, mix cornstarch and water to create a slurry. Whisk into the simmering marinade and cook for 1-2 minutes until thickened into a glossy sauce.
7. Slice the steak against the grain into thin strips and drizzle with the teriyaki sauce.

Who knew something so simple could taste so divine? The flank steak is tender with a perfect char, while the teriyaki sauce adds a sweet, tangy kick that’s downright addictive. Serve it over a bed of steamed rice or alongside some crisp veggies for a meal that’s as beautiful as it is delicious.

Chimichurri Flank Steak

Today’s the day to turn your kitchen into a flavor fiesta with a dish that’s as fun to say as it is to eat—Chimichurri Flank Steak. Trust us, your taste buds will throw a party, and your grill will finally feel appreciated.

Ingredients

• 1.5 lbs flank steak
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes

Instructions

1. In a bowl, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 1/2 cup fresh parsley, 3 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp crushed red pepper flakes to make the chimichurri sauce.
2. Place 1.5 lbs flank steak in a shallow dish and pour half of the chimichurri sauce over it, ensuring the steak is fully coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 450°F) and lightly oil the grates to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off, and grill for 6-7 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F.
5. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain for maximum tenderness.
6. Serve the sliced steak with the remaining chimichurri sauce drizzled on top.

Kick back and savor the vibrant, herby punch of the chimichurri against the rich, juicy steak. Perfect for slicing over a crisp salad or stuffing into tacos for a twist on taco Tuesday that’ll have everyone asking for seconds.

Pesto Marinated Flank Steak

Kick your dinner up a notch with this Pesto Marinated Flank Steak that’s so flavorful, it’ll have your taste buds doing a happy dance. Perfect for those who think steak is just meat and salt, this recipe is a game-changer with its vibrant pesto marinade that infuses every bite with herby, garlicky goodness.

Ingredients

• 1.5 lbs flank steak
• 1 cup basil pesto
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. In a large bowl, combine 1 cup basil pesto, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice to create the marinade.
2. Place 1.5 lbs flank steak in a resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated. Tip: Massaging the bag helps the marinade penetrate deeper into the meat.
3. Seal the bag and refrigerate for at least 4 hours, or overnight for maximum flavor. Tip: Flipping the bag halfway through ensures even marination.
4. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
5. Remove the steak from the marinade, letting excess drip off, and grill for 6-7 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Tip: Letting the steak rest for 5 minutes before slicing ensures juicy, tender results.
6. Slice the steak against the grain into thin strips for serving.

Now, this Pesto Marinated Flank Steak is not just a meal; it’s a masterpiece of flavors and textures, with a charred exterior giving way to a succulent, herb-infused interior. Serve it over a bed of arugula for a peppery contrast or alongside roasted potatoes for a hearty feast.

Honey Sriracha Flank Steak

Who knew that a little heat and a touch of sweetness could turn a simple flank steak into the star of your dinner table? This Honey Sriracha Flank Steak is here to prove that bold flavors and juicy meat are a match made in culinary heaven.

Ingredients

• 1.5 lbs flank steak
• 1/4 cup honey
• 2 tbsp Sriracha sauce
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium bowl, whisk together honey, Sriracha, soy sauce, olive oil, minced garlic, grated ginger, salt, and black pepper until well combined.
2. Place the flank steak in a large resealable plastic bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage the marinade into the steak. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F). Tip: Make sure the grill grates are clean and lightly oiled to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill the flank steak for about 6-7 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Use a meat thermometer for the most accurate doneness.
6. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain. Tip: Slicing against the grain ensures the meat is tender and easy to chew.

Kick your dinner up a notch with this Honey Sriracha Flank Steak, where the caramelized edges meet the spicy-sweet glaze in every bite. Serve it over a bed of fluffy rice or slice it thin for the ultimate steak tacos—your taste buds will thank you.

Smoked Paprika Flank Steak

Alright, folks, let’s dive into a dish that’s as bold and sassy as your aunt’s holiday sweater—smoked paprika flank steak. This beauty is a flavor bomb waiting to explode in your mouth, and trust me, your taste buds will thank you.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup lime juice

Instructions

1. Preheat your grill to 400°F. A hot grill is key to getting those perfect sear marks.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper. Tip: Freshly ground pepper adds an extra kick!
3. Rub the spice mix all over the flank steak, ensuring every inch is coated. Don’t be shy—massage those spices in like it’s a spa day for your steak.
4. Drizzle olive oil over the steak and let it marinate at room temperature for 15 minutes. Tip: Room temp meat cooks more evenly.
5. Place the steak on the grill and cook for 6 minutes per side for medium-rare. Tip: Use a meat thermometer—135°F is your sweet spot.
6. Remove the steak from the grill and let it rest for 10 minutes. This keeps all those juicy flavors locked in.
7. Slice against the grain into thin strips and drizzle with lime juice for a zesty finish.

Boom! You’ve got a steak that’s smoky, spicy, and just a little bit tangy. Serve it up with a side of grilled veggies or pile it high on a tortilla for the ultimate taco night.

Conclusion

Now that you’ve explored these 18 mouthwatering flank steak oven recipes, it’s clear there’s a perfect dish for every occasion. Whether you’re cooking for a quiet dinner or a festive gathering, these recipes promise to delight. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.