Flank Steak Recipe Oven: Tender Slices With Herb Crust

This oven method delivers tender flank steak with a fragrant herb crust every time. The dry heat of the oven transforms this lean cut into juicy, flavorful slices without any grilling required.

By searing first then finishing in the oven, you achieve a perfect crust while keeping the inside remarkably tender. Slicing against the grain is the final step to ensure each bite melts in your mouth.

Ingredients for Flank Steak Recipe Oven

Simple ingredients transform lean flank steak into a juicy, herb-crusted masterpiece.

The flank steak is key here—look for a well-marbled piece at Whole Foods or your local butcher. Avoid anything with thick connective tissue. The herb crust needs fresh rosemary and thyme—dried won’t give you the same aromatic punch. I source mine from Trader Joe’s when I’m in a pinch, but a farmers market has the most fragrant bunches.

No fresh herbs? Use dried at one-third the amount, but fresh makes a noticeable difference. Dijon can be swapped for whole-grain mustard (same quantity). If you don’t have breadcrumbs, crushed saltine crackers work in a pinch. The vinegar adds brightness—apple cider vinegar is a fine substitute. Butter can be omitted, but it adds a nice finish.

The herb crust can be prepped 1 day ahead and stored in the fridge. Cooked steak keeps for 3-4 days in the fridge—slice just before serving. Leftovers make incredible sandwiches if you reheat them gently in a skillet (don’t microwave).

Step-by-Step Instructions for Flank Steak in the Oven

This method ensures a perfectly tender result with a flavorful herb crust every time.

Step 1: Prepare the Herb Crust Mixture

In a small bowl, combine the 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, 4 cloves garlic cloves, 1 tablespoon Dijon mustard, 0.25 cup breadcrumbs, 1 teaspoon red wine vinegar, 1.5 teaspoons kosher salt, and 1 teaspoon black pepper. Stir until it forms a thick, cohesive paste.

The Dijon mustard acts as the binder for the crust, while the vinegar adds a subtle brightness that cuts through the richness of the meat. I find that finely chopping the herbs ensures even distribution and maximum flavor in every bite.

Step 2: Sear the Flank Steak

Pat the 1.5 lb flank steak dry with paper towels to ensure a good sear. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the steak and sear for 2-3 minutes per side until deeply browned.

You’ll know it’s ready to flip when the steak releases easily from the pan and a deep brown crust has formed. This initial sear builds the foundation for the herb crust to adhere to and creates a flavorful crust on the meat.

Step 3: Apply the Herb Crust and Roast

Preheat your oven to 400°F. Once the steak is seared, remove it from the skillet and place it on a cutting board. Spread the herb mixture evenly over the top of the steak, pressing gently to ensure it adheres. Drizzle the remaining 1 tablespoon olive oil over the crust to help it brown in the oven.

Return the steak to the skillet, crust-side up. Transfer the skillet to the preheated oven and roast for 8-10 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part of the steak registers 130-135°F.

Step 4: Rest and Slice

Remove the steak from the oven and transfer it to a cutting board. Add the 1 tablespoon butter to the skillet and swirl to melt, then pour the butter over the steak. Tent loosely with foil and let it rest for 10 minutes.

This resting period allows the juices to redistribute throughout the meat, ensuring every slice is tender and juicy. Slice the steak thinly against the grain for maximum tenderness, and serve immediately with the pan juices spooned over the top.

Serving Suggestions for Leftovers

🥘 Plating Styles

For a casual meal, arrange the sliced flank steak on a wooden board with roasted vegetables and a small bowl of chimichurri. For a formal presentation, fan the slices over a bed of mashed potatoes or polenta, drizzled with a red wine reduction. Buffet-style? Keep it simple with a platter of steak slices, grilled asparagus, and crusty bread for easy serving.

🌿 Garnishing Techniques

Enhance your dish with fresh garnishes like chopped parsley or cilantro for a pop of color. A drizzle of balsamic glaze or garlic aioli adds depth, while thinly sliced radishes or pickled onions provide a tangy contrast. For an elegant touch, sprinkle edible flowers or shaved Parmesan over the top.

🔪 Portion Sizes

For individual servings, slice the flank steak against the grain into ½-inch thick strips and plate 4-6 oz per person. For family-style dining, arrange the whole steak on a platter and let guests serve themselves, ensuring everyone gets a taste of the crispy herb crust.

⏰ Serving Temperature

Let the steak rest for 10-15 minutes after roasting to retain juices. Serve warm, ideally at 145°F (medium-rare) for the best texture. Slice just before serving to keep it tender and flavorful.