No Grill Flank Steak

Heidi Hoerman


A tree limb fell through the Weber kettle and we decided not to replace it. We haven't missed it at all. A hot oven and a cast iron grill pan are much easier for just the two of us.

We like flank steak. We cut it into meal-sized pieces and cook it quickly. You don't even need to marinate it.


★★★★★ 2 votes

3 or 4 per pound
10 Min


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flank steak (adjust the size to the number of people)
1 Tbsp
olive oil
seasonings or marinade

How to Make No Grill Flank Steak


  • 1Optionally, marinate the steak for the amount of time appropriate for the marinade being used. Marinating is NOT necessary but a choice.
  • 2About 25 minutes before you intend to cook the steak, place the cast iron grill pan in the oven and pre-heat the oven to 450 F
  • 3At this time, also take the steak out of the refrigerator and allow to come to room temperature.
  • 4If you marinated the steak, dry it thoroughly with paper towels. If the steak is wet when it hits the pan it will stew rather than grill.
  • 5Rub the steak on both sides with the olive oil.
  • 6Season to taste. Simply using salt and pepper makes a tasty steak that tastes of pure BEEF. Any dried herb or spice mix may be used.
  • 7Place the steak on the pre-heated grill pan and bake for 5 minutes.
  • 8Flip the steak and bake an additional 5 minutes. This results in a medium rare steak by the time it is done resting.
  • 9Remove from the pan, losely cover with foil, and allow to rest for 10 minutes.
  • 10Slice very thinly perpendicular to the grain. Flank steak will be tough cut any other way, including at an angle as recommended in so many recipes.
  • 11If you have leftovers, slice and reheat briefly in a buttered skillet to make a truly sinful steak sandwich.

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About No Grill Flank Steak

Course/Dish: Beef, Steaks and Chops
Other Tag: Quick & Easy

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