How To Cook Flank Steak In The Oven

In a small baking dish large enough to hold the steak, whisk together the olive oil, coconut aminos, lime juice, minced garlic, salt and pepper. Add the flank steak and turn to coat in marinade.

Cover with plastic wrap and refrigerate for at least 2 hours, up to to 24 hours, turning the meat halfway through if possible. (Don’t do longer than 24 hours, or the meat will get mushy.)

Preheat the broiler to 500 degrees F (260 degrees C). Place the oven rack about 6 inches from the broil element.

Spray a grill pan on the stove top with oil for 2 minutes, until shimmering. Add the steak, shaking off any excess marinade first, and cook for about 2 minutes per side, until browned with grill marks on both sides.

Place the pan into the oven under the broiler. Broil for 1 minute for rare, 2 minutes for medium rare, 3 minutes for medium, 4 minutes for medium well, or 5 minutes for well done.

Use a meat thermometer to be sure - 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.

Remove the flank steak from the oven and transfer to a plate. (Do not leave in the pan or they will be overcooked.) Cover and let the steak rest for 5 minutes before slicing against the grain.