Flank Steak Recipe Oven Roasted: Tender Slices With Bold Garlic Herb Crust

This oven-roasted flank steak delivers tender results with a bold garlic herb crust that transforms a budget-friendly cut into a restaurant-worthy main. I’ve tested this method repeatedly to perfect the balance between crust and interior doneness.

The dry rub creates a flavorful seal that locks in juices while the high heat oven ensures even cooking. Resting the meat is non-negotiable—it redistributes the juices for that perfect first bite every time.

You’ll get beautifully caramelized edges and a pink center with slices that hold their shape. The garlic and herb crust forms a delicious barrier that keeps each piece moist and flavorful.

Pair with roasted potatoes or a simple green salad to complete the meal. This technique works every time with minimal effort and maximum flavor.

Ingredients for Flank Steak Recipe Oven Roasted

A few fresh herbs, bold spices, and one great piece of beef. Nothing else needed.

The steak is the star here. Flank steak from Whole Foods or Costco has consistent thickness—avoid pre-marinated versions, they’re too wet for a good crust. Look for bright red color with minimal fat streaks. The herbs? Fresh is non-negotiable for that crust. Trader Joe’s has great bundles if your store’s selection looks sad.

No flank steak? Skirt steak is the closest swap—just trim off excess fat first. Out of fresh rosemary? Dried at one-third the amount works, but rehydrate it in a little warm water. The Dijon can be swapped for regular mustard (less tang), and apple cider vinegar stands in for red wine. Don’t skip the resting time though (don’t skip this part).

Cooked steak keeps 3-4 days wrapped tight in the fridge. The herb crust holds up surprisingly well—just reheat slices gently in a skillet. Leftovers make killer sandwiches. Freeze raw steak up to 6 months if you find a good sale.

Step-by-Step Instructions for Oven Roasted Flank Steak

This method guarantees tender results with a crust that packs serious flavor.

Step 1: Create the Garlic Herb Rub

In a small bowl, combine the 6 cloves minced garlic, 2 tbsp fresh rosemary, 2 tbsp fresh thyme, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar, 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Stir in 2 tbsp olive oil to form a thick paste.

Here’s the thing—this rub isn’t just for flavor. The acidity from the red wine vinegar and the enzymes in the Dijon mustard help tenderize the flank steak while it roasts. Press the mixture all over the meat so it adheres well, coating every surface evenly.

Step 2: Sear and Start the Roast

Heat your oven to 425°F. In a large oven-safe skillet, heat the remaining 1 tbsp olive oil over medium-high heat until shimmering. Add the 1.5 lb flank steak and sear for 2-3 minutes per side until deeply browned.

Don’t rush this step. You want a good crust to form—it’ll lock in juices and add texture. Once seared, transfer the skillet directly to the preheated oven. This high heat start ensures the exterior develops that bold, caramelized layer we’re after.

Step 3: Baste and Finish Roasting

Roast the flank steak for 8-10 minutes. Halfway through, add the 2 tbsp butter to the skillet and baste the steak with the melted butter using a spoon. The butter adds richness and helps the crust develop even more depth.

You’ll know it’s done when an instant-read thermometer inserted into the thickest part reads 130-135°F for medium-rare. The flank steak will continue cooking as it rests, so pull it out just before it reaches your desired doneness.

Step 4: Rest and Slice Against the Grain

Transfer the flank steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes—this is non-negotiable. Resting allows the juices to redistribute, so every slice stays tender and moist.

After resting, slice thinly against the grain. Flank steak has long muscle fibers, and cutting across them shortens those fibers, making each bite easier to chew. Garnish with the 0.25 cup fresh parsley before serving for a pop of color and freshness.

Best Sauces and Condiments for This flank steak recipe oven roasted

Classic Chimichurri

This bright green sauce is my go-to for flank steak. Blend 1 cup fresh parsley, 4 garlic cloves, ¼ cup olive oil, 2 tbsp red wine vinegar, and ½ tsp red pepper flakes. The acidity cuts through the richness perfectly. 🌿

Creamy Horseradish

Mix ½ cup sour cream, 2 tbsp prepared horseradish, 1 tsp Dijon mustard, and 1 tsp lemon juice. This adds a bold kick that complements the garlic herb crust. I love how it balances the steak’s savory notes.

Red Wine Reduction

Simmer 1 cup dry red wine, 1 shallot (diced), and 1 sprig rosemary until reduced by half. Strain and drizzle over slices. The depth of flavor elevates the dish to restaurant quality.

Garlic Butter

Melt 4 tbsp butter with 2 minced garlic cloves and 1 tbsp fresh thyme. Brush on rested steak before slicing. This simple addition enhances the existing herb crust beautifully.

Spicy Aioli

Combine ½ cup mayonnaise, 1 tbsp sriracha, and 1 tsp lime zest. The creamy heat contrasts wonderfully with the steak’s bold flavors. I tested this three times—it’s a crowd-pleaser. 🔥

Balsamic Glaze

Reduce ½ cup balsamic vinegar with 1 tbsp honey until syrupy. Drizzle lightly over slices just before serving. The sweet-tangy finish complements the savory crust perfectly.

Frequently Asked Questions