When you want a full-flavor flank steak that is made with little hands on time, this Reverse Sear Flank Steak recipe is perfect. We start by slow cooking the steak in the oven to lock in all the juices. Then give it a quick sear in a hot skillet to create an irresistible crispy crust. The result is a delicious family-friendly meal that is perfect for any night of the week.
Why You'll Love Our Recipe
- Reliable and Stress-Free: Reverse searing a steak might sound a little fancy, but it is actually a super-easy process that is mostly hands-off. With this recipe, you'll be serving up perfectly cooked steak that's crispy on the outside and juicy on the inside. (With very limited prep time!)
- Flavor-Packed Perfection: For those who crave serious flavors without a lot of time investment, this method is a game-changer. The key to this recipe is the slow oven cook followed by a quick, high-heat sear, which makes the steak tender on the inside with the perfect amount of crust.
- Family-Friendly Favorite: Flank steak is a budget-friendly cut of beef, and when you can make it this good it is a no-brainer as a weeknight go-to!
Ingredients
Marinade
- Light Brown Sugar: You could use dark brown sugar if you prefer.
- Balsamic Vinegar: You could use red wine vinegar for a different flavor profile.
- Worcestershire Sauce: Use your favorite brand.
- Minced Garlic: Use freshly minced or frozen garlic.
- Fresh Diced Rosemary: You could use a teaspoon of dried rosemary if you don't have fresh.
Steak
- Flank Steak: A lean cut that's traditionally used to make London Broil.
- Sea Salt: Kosher salt or sea salt are my preferences.
- Black Pepper: Freshly ground is nice if you have it.
- Oil: I recommend using avocado oil, but you could use olive oil if you prefer. Just be mindful of the smoke point when pan-searing.
Wendy's Tips & Tricks
- Dry Your Steaks: Before cooking, pat the steak dry to get a better crust. Too much moisture from the marinade can prevent a crust.
- Use a Meat Thermometer: The cooking time of your reverse-seared steak will vary based on your oven, the size and shape of your steak, and its initial temperature. A meat thermometer is a must!
- Rest the Steak: Resting the steak for 5 to 10 minutes allows the juices to redistribute, making for a juicier, more flavorful steak.
- Slice Against the Grain: When serving, cut the steak against the grain. This makes the meat more tender and easier to chew.
Step by Step
Heat the avocado oil in a large, heavy-duty skillet (or on a Blackstone griddle) to medium-high heat. Sear the steak for about 5 minutes, turning every minute. If you are grilling, the timing is the same.
Remove from heat and allow to rest for 5 to 10 minutes before serving.
Serving Suggestions
Serve this recipe with a side of chimichurri, air fryer potatoes, and honey glazed carrots.
Storage
Store any leftovers in an airtight container in the refrigerator. They will keep for about four days. Reheat in a cast iron skillet or in your air fryer.
More Steak Recipes to Try
- Air Fryer Flat Iron Steak: This ridiculously good recipe is an easy weeknight go-to.
- Ninja Foodi Steak: Experience the delicious flavors of a juicy, tender steak made effortlessly in your Ninja Foodi air fryer.
- Seared Flank Steak: For those who crave serious flavors, this quick and flavor-packed seared flank steak is sure to delight.
- Steak with Mushrooms: This family-friendly meal combines perfectly garlicky steak with savory mushrooms, creating a dish that’s downright delicious.
Marinated Reverse Sear Flank Steak
When you want a full-flavor flank steak that is made with little hands on time, this Reverse Sear Flank Steak recipe is perfect. We start by slow cooking the steak in the oven, and then give it a quick sear in a hot skillet. This locks in all the juices, and creates an irresistible crispy crust.
Servings: 6
Calories: 354kcal
Ingredients
Marinade
- 1 cup light brown sugar
- ¼ cup balsamic vinegar
- 2 tablespoons Worcestershire sauce gluten-free if necessary
- 1 tablespoon minced garlic
- 1 tablespoon fresh diced rosemary
Steak
- 1 ½ to 2 pounds flank steak
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
Instructions
- In a medium bowl or large measuring cup, whisk together the sugar, balsamic vinegar, Worcestershire, garlic, and rosemary.
- Place the steak in a shallow dish and pour the marinade over, using clean hands to evenly distribute the mixture as necessary.
- Marinate in the refrigerator for 4 hours.
- Remove the steak from the marinade and pat dry. Season with salt and pepper.
- Preheat the oven to 225°F. Place the steak on a rack set on top of a rimmed baking sheet.
- Cook for 30 to 35 minutes, or until an instant read thermometer reads 120°F.
- Heat the avocado oil in a large heavy duty skillet (or on a Blackstone griddle or gas grill) to medium-high heat.
- Sear steak for about 5 minutes, turning every minute.
- Remove from heat and allow to rest for 5 to 10 minutes before serving.
Nutrition
Calories: 354kcal | Carbohydrates: 40g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 922mg | Potassium: 506mg | Fiber: 0.3g | Sugar: 38g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg
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