Peppery Flank Steak Tagliata in the Oven Recipe (2024)

By David Tanis

Peppery Flank Steak Tagliata in the Oven Recipe (1)

Total Time
30 minutes, plus 1 hour's marinating
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Featured in: Beef, Pepper and Parmesan: It’s Italian

Learn: How to Make Steak

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Yield:4 to 6 servings

  • 1flank steak, about 2 pounds
  • Salt
  • Black peppercorns
  • 1small bunch rosemary (a fistful of sprigs)
  • 6garlic cloves, sliced
  • Extra-virgin olive oil
  • 5ounces arugula
  • Pecorino pepato, Pecorino romano or Parmesan, for shaving
  • 1lemon, cut in wedges

Ingredient Substitution Guide


  1. Step


    Lay flank steak on a baking sheet and season on both sides with salt. Put a handful of peppercorns on a cutting board and crush them by pressing firmly with the bottom of a sauce pan (or use a spice mill or mortar and pestle to obtain a very coarse grind). Measure 1 tablespoon of crushed pepper and sprinkle on both sides of steak. Strip leaves from rosemary. Sprinkle meat evenly on both sides with rosemary and garlic slices. Drizzle with 4 tablespoons olive oil, then massage with your hands to distribute, pressing pepper, rosemary and garlic into surface. Leave at room temperature for an hour (or refrigerate for several hours and bring to room temperature before proceeding).

  2. Step


    Meanwhile, heat oven to 450 degrees. Place a cast iron skillet large enough to hold the steak (or a heavy roasting pan) on the upper rack. Let skillet heat for at least 30 minutes.

  3. Step


    Carefully put flank steak in pan and close oven door. After 5 minutes, flip the steak (it should be well browned on the bottom) and cook just until juices appear on surface of steak, 3 to 4 minutes more for medium-rare meat. (Alternatively, cook steak under broiler about 2 inches from heat.) Remove steak and let rest on a carving board for 10 minutes.

  4. Step


    Cut meat on a diagonal, against grain, into thin slices. Arrange sliced meat on a large platter and surround with arugula. With a vegetable peeler, shave about 2 ounces of cheese over arugula. Drizzle with a little olive oil and garnish with lemon wedges.



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Cooking Notes


Just got back from Rome and had a similar dish. I scraped off the garlic and rosemary from the marinade- they would get destroyed in a 500 degree pan anyway. sautéed them with 30 or so halfed cherry tomatoes, after cooking down, i added some chianti and reduced to a wine tomato sauce. this goes over the sliced steak and topped with arugula and shavings. was great

Frank Canaan


The point of the recipe is to get to to where the chef who wrote it wants it to land. If they are aiming for rare or medium rare that's how the recipe is going to be written. If you like your meat a certain way it's your job to figure that out, or to pick recipes that are designed for your tastes.


While I realize that this is not your fault, it is really discouraging to me that every steak recipe that I see, especially ones that are cooked in the oven, the steak is cooked to medium rare or medium. Why not include instructions for people like myself and my husband that prefer medium well or well? I am not an expert at cooking steak so I need more guidance. Thanks!


Great recipe. Don't skimp on the preheating time. I did and the pan wasn't hot enough. I browned it with a quick shot under the broiler and managed to keep it medium rare, but it would have been easier to heat the pan properly in the first place. I also upped the arugula because it's spring, it's plentiful and delicious.


This cooking technique for the steak is perfect. But it's essential to preheat the pan as instructed; otherwise the steak won't cook properly.

This method works equally with a salt and pepper rub, or a marinade. I served the steak with asparagus roasted at 425 for about 30 min. and while that cooked, I added the empty steak cast iron pan to preheat. I also made a compound butter with rosemary, thyme, lemon zest, salt and pepper. Lovely with both the steak and asparagus.


Can the pan be heated on the stove top with direct heat instead of 30 minutes in the oven? Seems less efficient to heat it in the oven...

Michelle B

Like everyone says, delicious! But the steak needs to rest at least 15 minutes after being pulled form the oven. When I cut into the meat after 10 minutes, blood immediately drained and ran everywhere. After a few minutes on my plate, what had been a beautiful rare steak had browned and toughened up.

Otherwise, as the meat rested I cooked sugar snap peas and spring onions (tossed in olive oil and lemon juice) in the same pan at the same temp. Finished with mint. Also, delicious.


Because he doesn't want you to ruin your steak.


If you must cook to this degree, then invest in an instant read thermometer. 155 - 160 degrees F before the resting period is what you should aim for. Any recipe set out for rare to med rare, just increase the cooking times.

Nick A

Hmm. This didn’t work for me at all. Ended up with more of a steamed steak, which didn’t really char at all. I cooked the rest in a pan on the hob and they were a lot better.


As others said I doubled spices. But be careful on adding too much salt Would have additionally added one more can of coconut milk but only had one. It worked out fineSo good but better the next day


Excellent recipe! Guests loved the steak and said it was perfect! Perfectly easy for me! All around excellent recipe from marinade to cooking technique. I don’t eat beef but my family does and it is nice to have a recipe that is easy and delicious to prepare for them.


I have made this many times. I discovered during the dark days of the pandemic living in a place with a very sensitive smoke detector and a less than awesome cooking setup. It helps if you have time to pre-heat the pan or plancha as instructed for the full 30 minutes. With as little as 10 minutes of pre-heatingit still will come out okay in my experience. If you don't have the time or inclination or whatever else to do sous vide, this is hands down the best indoor method for flank steak.


Cooked on grill over sear station. Marinated for 2 hours. Good as is, could have gone longer, not shorter.


Hey Alison, Get a great instant meat thermometer (ThermoWorks are the best) and always test the meat's temperature. Cooking times are estimates and vary based on the size of your steak and your oven's heat. For medium-well done take off heat at 145-155 and well done 155 or higher. Err on low side.The temperature will increase a few degrees after you take it from the heat, about 3-5 degrees for steak. Always rest the steak before cutting to allow for juice reabsorption and heat transfer.


Delicious, and as others noted, no problem with garlic or rosemary burning. I didn’t have a cast iron skillet large enough to hold a 1.5 lb steak so used the top of a turkey roasting pan. Didn’t get the best outside sear but steak was juicy with great flavor.


From the comments:Marinate the meat for about 6 hours prior to cooking. The flavors came together nicely. I reviewed other notes prior to cooking and I kept the garlic and rosemary on the meat and the oven temp did not scorch the garlic or rosemary.


I didn’t fancy the oven method as the thought of pulling a red hot cast iron dish out of the oven a few times to handle the meat with standard oven gloves didn’t sit too well with me.Instead followed the same recipe but used a skillet on top of the stove, heating it up for a good 15 mins before following the remainder of the recipe.I guess the intense heat is key here because unlike my usual stove-top method there was no smoke/smell. The meat turned out super tender.

bob p

Good recipe for any steak cut.


Will this turn out well in a pan that is not cast iron?


I have no idea how anyone could achieve a properly browned steak as instructed. The cracked peppercorns combined with the garlic will minimize surface contact with the preheated pan. The parts of the steak that *do* manage to contact the pan will immediately start a curling process on any normal flank steak that will fully doom any chance of a proper sear.Do yourselves a favor and find a reverse sear method. This was a waste of a great cut of meat.

mt note

Sorry 130-140 for medium rare


We love this and make it regularly. I agree with another reviewer that it could benefit from a 15 rather than a 10 minute rest.


Our steak was pretty thick - I cooked it for 5 minutes, then flipped it and cooked it for 3 minutes more. Next time try 2 min 30 sec on second side. Leave garlic & rosemary on to cook. Terrific!

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Peppery Flank Steak Tagliata in the Oven Recipe (2024)


What is the best method to cook flank steak? ›

Rub a flank steak with olive oil, season it with salt and pepper and slide it onto a foil-lined sheet pan for easy cleanup. Then just broil it until it's medium-rare, 6 to 8 minutes. No flipping needed.

Does flank steak get more tender the longer you cook it? ›

If you're looking for a tender and flavorful way to cook flank steak, consider slow cooking. Slow cooking allows the meat to break down and become melt-in-your-mouth tender while infusing it with rich flavors.

What temperature to cook skirt steak in the oven? ›

To achieve it, preheat the oven to 450 degrees. Add steak to a rimmed baking sheet and place in the oven on the middle rack. Cook for 5-6 minutes until the steak becomes browned. Flip the skirt steak over and cook for another 4-5 minutes.

Is it better to broil or bake flank steak? ›

Flank steak is on the thinner side, so it doesn't take much time to cook. For medium-rare flank steak cooked under the broiler, it takes about 8-12 minutes, depending on the steak's thickness. If you like your steak cooked to medium or medium-well, use the oven instead of the broiler.

How do you cook flank steak so it's not tough? ›

  1. Marinate the Flank Steak:Marinating the steak before cooking can help tenderize it and infuse it with flavor. ...
  2. Slice Against the Grain:After cooking, it's crucial to slice flank steak against the grain. ...
  3. Cook to Medium Rare or Medium:Flank steak is best when cooked to medium-rare or medium doneness.
Sep 26, 2023

How long to cook steak in the oven at 400 degrees? ›

As a general rule for a one inch thick steak at 200C / 190C fan / 400F: For a rare steak, cook for 10 minutes. For a medium-rare steak, cook for 12 minutes. For a medium steak, cook for 14 minutes.

What temperature should flank steak be cooked at? ›

Flank Steak Internal Temperatures

For medium-rare, aim for 130-135 °F internally. For medium, aim for 135-145 °F internally. For medium-well, aim for 145-155 °F internally. For well-done, aim for 155-165 °F internally.

How long to cook steak in a 350 oven? ›

Baking a ribeye steak at 350°F typically takes 20-25 minutes for medium-rare, but exact timing varies based on steak thickness and desired doneness. Use a meat thermometer to ensure it reaches your preferred internal temperature: 130°F for medium-rare, 145°F for medium, and 160°F for medium-well.

What is the best way to tenderize flank steak? ›

Marinating the steak in salt

Salt not only makes the flank steak taste better, but also helps to tenderize it. Flank steak can be marinated with other ingredients, but if you add only salt and a little pepper, the flavor will also be very good.

Why is my flank steak so tough? ›

If you know what you're doing, flank steak can be just as delicious as any other, more expensive slab of meat. The name of the game is high heat and a short cooking time. Flank steak is lean and somewhat fibrous, so the longer you cook it, the tougher it's going to get.

Why is flank steak so expensive? ›

Flank steak is generally one of the most affordable cuts of beef you can find. Yet it tends to come at a slightly higher price than the Skirt steak. This is largely because the Skirt cut is a little more tender, and therefore easier to cook with different methods.

How long to cook skirt steak in the oven at 350 degrees? ›

Coat both sides of the steak in sea salt or kosher salt, either would be fine. Pan-sear both sides of the steak, about 2-3 minutes on each side over medium-high heat. Remove from pan and completely wrap steak in foil. Grill or bake at 350 for about 30-40 minutes for a well done steak.

What degree do you cook steak in the oven? ›

Let it hang outside of the fridge for about 30 minutes while you preheat your oven. For thicker cuts of steak (like ribeye or filet mignon), 450° is your magic number. For thinner steaks, like flank and skirt, you're better off just using the broiler. —If you're using a skillet, get it HOT.

How long to cook skirt steak in the oven at 375 degrees? ›

Place the baking sheet in the preheated oven and bake the skirt steak for 6-8 minutes on each side for medium-rare to medium doneness.

Does flank steak need tenderizing? ›

Is a flank steak tough? Because flank steak is quite lean, it can be a bit tough if not prepared and sliced properly. Marinating with a little acid, like lemon juice or vinegar, will help tenderize this cut of beef. Cooking until medium-rare and slicing against the grain are key to a tender result.

Is it better to cut flank steak before cooking? ›

You'll want to cut the flank steak in advance for recipes like steak stir fry, steak fajitas, or other dishes that require cooking sliced steak. If you have time, place the raw flank steak in the freezer for 30 minutes to chill slightly. This helps hold it together as you slice.

Is flank steak tender or less tender? ›

Flank is more tender than the inside skirt. The outside skirt is more evenly matched and may be more tender than a flank. Keep this in mind if tenderness is important to you. You can tenderize these cuts with a mallet or by marinating them in olive oil and citrus juice overnight.


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