Smoky Oven-Baked Flank Steak With Tomato Vinaigrette Recipe

Flank steak is an excellent cut of meat that works just as well seared as it does grilled. Using your oven's handy (and often under-utilized) broiler, you can make a quick and tasty flank steak in no time at all. Using a skillet to pan-sear a steak can be tricky and requires a lot of time and attention, so it makes sense that more and more people are looking for ways to make beef in the oven. Unlike just baking a steak in the oven, using the broiler ensures good caramelization without overcooking the beef. A flavorful spice rub using smoked paprika and garlic powder gives the meat a savory, smoky taste, while the tart and tangy vinaigrette lightens it up.

Because of flank steak's naturally low fat content, this is a great option for those looking to cut fat while still maintaining a solid protein intake. This recipe will also work with other cuts of beef, like skirt or sirloin, if you prefer. Pair this recipe, courtesy of developer Taylor Murray, with salad, polenta, or anything your heart desires.

First, source a quality flank steak. Flank steak, like skirt steak (yes, there's a difference), is an affordable cut that can stand up to a variety of cooking techniques. Look for one with a bright red color that has already been trimmed of excess fat and tissue. Let your flank steak come to room temperature for a few minutes before cooking. As for seasoning, you'll need smoked paprika, garlic powder, salt, and pepper.

Gather some cherry tomatoes, shallot, garlic, chives, Italian parsley, fresh thyme, olive oil, and vinegar. The cherry tomatoes can be swapped for campari or grape tomatoes, or you can do a combination. If they're in season, go for heirloom varieties for the best possible flavor.

Turn on your broiler, then combine the smoked paprika and garlic powder in a small bowl, along with ½ teaspoon each of salt and pepper. Thoroughly season the beef all over on both sides.

Move the rack in your oven so it sits about 3 or 4 inches below the broiler, then transfer the tray with your steak to this rack. Let the flank steak cook until golden brown on top and the internal temperature has reached your ideal spot. For 130 F, this should be about 12 to 13 minutes. Keep a close eye as all ovens are slightly different and you don't want to burn your steak while it's still raw on the inside. If needed, drop the rack a bit farther from the broiler and continue cooking.

While the steak is cooking, make the vinaigrette. Start by layering the sliced tomatoes, garlic, shallot, and herbs in a pint-sized mason jar. Then, add in your vinegar and olive and season with salt and pepper. Shake the jar vigorously to break up the tomatoes and combine the ingredients. This vinaigrette is best used immediately but can be kept overnight. After that, the tomatoes may start to lose integrity and the herbs will wilt.

If you want, this recipe can easily be doubled or tripled and built in a larger container. The important thing to keep in mind is that your ratio for the vinegar and oil should be 1:3, such as ¼ cup vinegar to ¾ cup olive oil. 

After the steak has rested, slice against the grain. Transfer to a plate and, using a slotted spoon, spoon the vinaigrette over the beef. This vinaigrette can also be used to dress a side salad, or saved for later to be used on a variety of dishes. This marinated tomato vinaigrette can be used on panzanella, pasta salad, or even spooned over some fresh ricotta.