Flank Steak

Flank steak or London broil is considered by some, a lesser choice of meat, say than, rump roast. (not my opinion though!). Flank comes from the underside of the beef and if prepared correctly it has a delicious flavor. It can be broiled, but I prefer to roast with moist heat, in the oven in foil.

Photos are in reverse it has a lovely flavor and if order, i.e. from out of oven and sliced to preparation. Baked in preheated oven at 325 degrees (but never hotter) For about 25 minutes per pound. Timing: A meat thermometer is extremely helpful in determining whether the meat is rare, medium or well done. It is difficult to advise timing as each roast is different thickness and shape. (My old meat thermometer died years ago, so since I have cooked for so long I can just wing it, which is not helpful to you.) Main thing in this regards is to keep checking and ensure the meat is not drying out.


Check out the “grain” of the meat. Always slice across the grain, making it tenderer and also easier to slice.




Straight from oven



Tightly sealed. Now put it in the oven


Add fresh garlic if desired. Wrap tightly in aluminum foil.


Seared quickly on both sides on top of stove.


Meat being seared on Top of stove. Seals outside and keeps juices in. Do not Salt.


As a southern cook, I actually preheat my over to about 450 to 500 degrees. When I place the roast in the oven, I immediately reduce the heat to 325 degrees. The idea here is to seal in the juices with the high temperature. Since I’ve seared the meat in this recipe, the extremely hot oven is not necessary.