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Oven-Baked Flank Steak with Savory Gravy: A Chef’s Classic

I remember the first time I truly appreciated flank steak. It wasn’t at a fancy restaurant, but at my grandmother’s Sunday supper. The aroma of rosemary and garlic filled her cozy kitchen, promising a meal that was both comforting and elegant. Grandma always knew how to coax the most incredible flavors from simple ingredients, and her flank steak, tender and juicy, swimming in a rich gravy, was a testament to her skill. This recipe is my homage to that dish, adapted for the modern kitchen but still retaining the warmth and deliciousness of those cherished family meals.

Recipe Overview

Prep Time: 1 hour 15 minutes (includes marinating)
Cook Time: 45 minutes
Total Time: 2 hours
Servings: 4
Yield: 4 6-oz servings
Dietary Type: Not specified

Ingredients

2 lbs flank steak (or London Broil)
1/2 cup water
1/4 cup red wine vinegar
2 tablespoons oil (extra virgin olive oil or canola oil)
1 tablespoon tomato paste
6 garlic cloves, sliced
1 teaspoon onion powder
1 teaspoon fresh ground pepper
1 teaspoon crushed rosemary (or 1 sprig fresh rosemary)
1/4 cup beef broth (add more if necessary)
1 cup beef broth
2 tablespoons cornstarch
1 tablespoon water (ice cold)

Equipment Needed

Plastic storage bag
Shallow baking dish
Saucepan
Small dish

Instructions

Preheat your oven to 475°F (246°C) and position the rack in the second position from the top. This high heat is crucial for getting a good sear on the flank steak.
In a plastic storage bag, combine the water, red wine vinegar, oil, tomato paste, sliced garlic, onion powder, fresh ground pepper, and crushed rosemary. Seal the bag and shake well to thoroughly mix the marinade ingredients.
Score the flank steak on both sides in an X shape. This helps the marinade penetrate the meat and also prevents the steak from curling up during cooking.
Place the scored steak into the storage bag with the marinade. Turn the bag over several times to ensure the steak is evenly coated with the marinade.
Marinate the steak for at least one hour, turning it every 30 minutes. This allows the flavors to fully infuse into the meat. For a more intense flavor, you can marinate it for up to 4 hours in the refrigerator.
Discard all but 2 tablespoons of the marinade from the bag.
Place the marinated steak in a shallow baking dish. Add the reserved 2 tablespoons of marinade and 1/4 cup of beef broth to the bottom of the dish.
Bake the flank steak in the preheated oven for 30 minutes.
Turn the steak over and bake for an additional 15 minutes. This timing will result in a medium-rare to medium level of doneness. Remember that flank steak is best enjoyed when not overcooked, as it can become tough.
Check the internal temperature of the steak with a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).
Remove the baking dish from the oven. Carefully remove the steak and transfer it to a cutting board. Let the meat rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
While the steak is resting, prepare the gravy. Pour the broth and pan drippings from the baking dish into a saucepan.
Add the additional 1 cup of beef broth to the saucepan.
In a small dish, create a slurry by whisking together the cornstarch and ice-cold water until smooth. The cold water helps to prevent lumps from forming when the cornstarch is added to the hot broth.
Slowly pour the cornstarch slurry into the beef broth mixture in the saucepan, whisking constantly to ensure it’s well incorporated.
Bring the gravy to a boil over medium heat, stirring constantly.
Reduce the heat to low and simmer, stirring occasionally, until the gravy reaches your desired consistency. This usually takes about 5-10 minutes. If the gravy becomes too thick, you can add a little more beef broth to thin it out.
Once the steak has rested, slice it thinly against the grain. This is crucial for tenderness, as flank steak has long muscle fibers.
Serve the sliced flank steak immediately, generously drizzled with the homemade gravy.

Expert Tips & Tricks

Marinating is Key: Don’t skimp on the marinating time. The longer the steak marinates, the more flavorful and tender it will be.
High Heat is Your Friend: The high oven temperature is essential for creating a beautiful sear on the outside of the steak while keeping the inside juicy.
Don’t Overcook: Flank steak is best served medium-rare to medium. Overcooking will result in a tough, dry steak.
Resting is Essential: Allowing the steak to rest after cooking is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful steak.
Adjusting the Gravy: If you prefer a thicker gravy, use slightly more cornstarch. For a thinner gravy, use less. You can also add a splash of red wine or a pat of butter to the gravy for extra flavor.

Serving & Storage Suggestions

Serve the sliced flank steak immediately, drizzled with the rich gravy. It pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad.

Leftover flank steak can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over low heat with a little beef broth to prevent it from drying out. The gravy can also be stored separately in the refrigerator for up to 3-4 days and reheated on the stovetop. Freezing is not recommended as the texture can change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	471.4 kcal	N/A
Calories from Fat	232 g	49%
Total Fat	25.8 g	39%
Saturated Fat	8.8 g	43%
Cholesterol	154.2 mg	51%
Sodium	437.1 mg	18%
Total Carbohydrate	6.8 g	2%
Dietary Fiber	0.6 g	2%
Sugars	0.6 g	2%
Protein	49.6 g	99%

Variations & Substitutions

Gluten-Free Gravy: Ensure the beef broth you use is gluten-free.
Herb Variations: Experiment with different herbs in the marinade, such as thyme, oregano, or sage.
Spice It Up: Add a pinch of red pepper flakes to the marinade for a touch of heat.
Vinegar Alternatives: Try balsamic vinegar or apple cider vinegar in place of the red wine vinegar.
Vegetarian Option: While this recipe is centered around flank steak, you can adapt the gravy recipe to serve with grilled portobello mushrooms for a vegetarian alternative.

FAQs (Frequently Asked Questions)

Q: Can I marinate the flank steak overnight?
A: Yes, you can marinate the flank steak overnight in the refrigerator for a more intense flavor. Just be sure to turn it occasionally.

Q: How do I know when the flank steak is done?
A: The best way is to use a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).

Q: Can I use a different cut of beef?
A: While flank steak is ideal for this recipe, you can also use London Broil or skirt steak. Adjust cooking times accordingly.

Q: My gravy is too thin. How do I thicken it?
A: Whisk together a little more cornstarch with cold water and slowly add it to the simmering gravy, stirring constantly, until it reaches your desired consistency.

Q: Can I add vegetables to the baking dish with the flank steak?
A: Yes, you can add vegetables like potatoes, carrots, or onions to the baking dish for a complete one-pan meal. Just be sure to adjust the cooking time as needed.

Final Thoughts

This oven-baked flank steak with gravy is a timeless classic that’s sure to impress. With its simple ingredients and straightforward instructions, it’s a perfect dish for both weeknight dinners and special occasions. Don’t be afraid to experiment with the marinade and gravy to create your own unique flavor profile. I encourage you to try this recipe and share your feedback – and perhaps, serve it alongside a glass of robust red wine! It will surely become a family favorite, just like it is in my family. Enjoy!

Flank Steak in the Oven With Gravy Recipe