As you may already know, no two steaks are the same. Some are thicker and round, while others are longer and slimmer. Thin steak cuts aren’t quite as fancy as thicker, premium steaks such as ribeye and filet mignon. However, in terms of flavor, you’ll find that these steak cuts are pretty much the same, especially when cooked right.
This article will teach you how best to cook thin steak cuts in the oven and get the best out of your recipe in terms of flavor. Pay close attention to our tips and guidelines in order to ensure optimal results.
Steak Nutrition Facts
Tips for Cooking Thin Steak in the Oven
The following tips are ideal notes to keep in mind when cooking a thin steak in the oven, as these will ensure the best possible results in your recipe:
Allow your steak to come to room temperature – In a heated atmosphere, cold meat will seize. Therefore, while preheating your oven, leave the steak out of the fridge for around 30 minutes. 450° is the optimum figure for thicker steak slices (like ribeye or filet mignon). However, for thinner steak slices, you may use the broiler for great results.
Marinate for extra tenderness and flavor – Because thin steak cuts like flank steak are tough and chewy, a marinade does double duty with them, tenderizing the meat while also adding flavor. In the recipe you decide to follow, the quantities for a simple marinate will typically be described, but any marinade would suffice.
Ideally, you should marinate a thin steak for a minimum of one hour and sometimes up to 24 hours. You can choose to leave the steak in the marinade in the refrigerator before going to bed or to, and all you’ll need to do when it’s time to cook is to turn on the oven broiler.
Use sufficient seasoning – Use quite enough salt, as much as possible, perhaps even more than you think you’ll need. First, rub some olive oil into the meat, then season with as much salt as you like. Salt enhances flavor, so don’t hesitate to take advantage of this in your recipe. Also, use freshly ground black pepper instead of the type that comes in the spice jar; this has a significant impact on the taste of your finished product.
The best way to slice thin steak is ideal for slicing thin steaks across the grain before serving to properly enjoy them. The muscle fibers in flank steak (as an example) are particularly visible, running down the steak cut lengthwise in large, wiry bundles. Even with a long marinade, these fibers can make the steak tough and chewy, so it’s critical to slice this cut as thinly as possible and against the grain.
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Cooking Time for Thin Steak in the Oven
Ideally, the following timing guidelines are recommended for cooking thin steaks in the oven:
|Cooking procedure||Cooking time|
|Cooking thin steaks in the oven broiler||8 to 12 minutes total; 4 to 6 minutes on each side|
- 1 ½ to 2 pounds of flank steak
For the marinade
- 2 to 3 tablespoons of lemon juice, lime juice, vinegar, or another acid
- 2 tablespoons of olive oil
- 3 cloves of garlic, optional, grated on a Microplane or pressed in a garlic press
- 1 teaspoon of salt
- 1 to 2 teaspoons of spices, like chili powder, barbecue spices, curry, or another favorite spice blend
- In a shallow dish, such as a 9×13-inch baking dish, place the steak. Combine all of the marinade ingredients in a bowl and pour over the meat. Rub the marinade into the steak and turn it in the dish once or twice to coat it.
- Refrigerate the steak for at least 1 hour or up to 24 hours after covering the dish. If you’re thinking about it, flip the steak every now and again.
- Turn your broiler to the highest setting (or just turn it on if the broiler doesn’t have any such setting). A few inches underneath the broiler element, place an oven rack. Cover the top of a broiler pan with aluminum foil, then coat it with nonstick cooking spray.
- Take the steak out of the marinade and lay it in the center of the broiler pan, shaking off any excess. Place it under the broiler right away. Cook for 4 to 6 minutes on one side, then flip and cook for another 4 to 6 minutes on the other (8 to 12 minutes total).
- When the edges of the steak are toasted and crispy, and there is some excellent black searing on top, the steak is done. With an instant-read thermometer, measure the temperature in the thickest section of the steak: 115 to 120°F for rare, 120 to 125°F for medium-rare, 130 to 135°F for medium, and 140 to 145°F for medium-well done steak. Cook for an additional minute or two for every 10-degree increment in internal temperature needed; if the steak seems to be becoming too crisp on the edges, transfer it to the oven.
- Place the steak on a chopping board and let it sit aside for 5 minutes to rest.
- Using a sharp knife, cut the steak into extremely thin slices, ensuring to cut against the grain. This means that the long fibers on your cutting board should all be running left to right, and you should be slashing through them from top to bottom.
- Place the steak slices on a serving plate and serve. Toss the meat with the juices from the pan and cutting board to coat it.
- Serve the steak immediately. Leftovers are delicious in sandwiches and salads, as well as when they are reheated in quesadillas, burritos, and other quick dinners.
- The flank steak can be served whole or sliced into one or two long pieces (cut along the grain downwards through the steak lengthwise). Whole steak slices are ideal for sandwiches or salad toppings, but narrow strips are better for fajitas and burritos.
- Grilled Flank Steak: Rather than broiling your flank steaks, you can grill them on a gas or charcoal grill at extremely high heat. Cooking times are essentially similar for both cooking methods.
This recipe for oven-cooked thin steak delivers awesome-tasting results that you can always be sure you’ll enjoy. If you’d like more recipes to try for cooking a thin steak in the oven, we recommend that you check out the video recipe.