I love to grill flank steak outdoors, but sometimes it isn’t possible. The convection oven is a wonderful substitute. If you have a cast-iron grill pan long enough to accommodate a flank steak, place it in the oven when you begin to preheat it. Otherwise, use the roasting pan and rack assembly that comes with your oven. I recommend preheating the oven for at least 10 minutes.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Wipe the meat dry and place it in a large, heavy duty zip-top plastic bag.
Step 2
Combine the remaining ingredients and pour them into the bag with the meat. Close and marinate in the refrigerator for at least 3 hours or overnight.
Step 3
Position the oven racks so that the top rack is 5 or 6 inches from the top of the oven. Place a ridged cast-iron grill pan on the top rack of the oven and preheat the oven to 500°F. Once preheated, set the oven to convection roast or convection broil at 500°F.
Step 4
Using long tongs, remove the meat from the marinade and place it on the preheated pan. Discard the marinade. Convection roast for 5 minutes; turn over and cook for 5 more minutes for rare, 7 more minutes for medium, and 10 more minutes for well-done.
Step 5
Place the meat on a carving board, cover, and let it rest for 5 to 10 minutes. Use a sharp knife to cut it diagonally into thin slices.
