Cooking a lean cut of beef, such as flank steak, in a convection oven is the ideal method to ensure the meat remains tender and juicy. In this recipe, the flank steak is first cooked at a low temperature of 250°F (120 °C) for 30 minutes, then finished using the Broil mode set to 475°F (245 °C) or High.

Cooking the meat at a low temperature minimizes moisture loss, ensuring a great texture and flavor, with the high-heat finish adding the perfect amount of sizzle. Prior to cooking, the meat is marinated with a dry rub of flavorful seasonings, brushed with a little oil, and served with the broiled tomatillo corn salsa. Extra salsa is delicious served over scrambled eggs wrapped in a tortilla.

Since the tomatillo salsa is also broiled, you can cook it together with the steak during the high-heat finish. Alternatively, if you have a second oven, it can be prepared while the steak is cooking at a low temperature.

Once the steak is cooked, plan to rest it for 5 - 8 minutes, then cut it in half and slice each half thinly across the grain.  

INGREDIENTS

For the flank steak

1 flank steak 1.5-2lbs (680-900 g)

1 tsp dried oregano

1 tsp ground cumin

½ tsp garlic powder

Salt and pepper

For the tomatillo salsa

6 - 8 tomatillos, coarsely chopped

2 ears of yellow corn, shucked

1 jalapeno chili, seeded, coarsely chopped

3 cloves garlic, coarsely chopped

1 shallot, coarsely chopped

2 tbsp vegetable oil

½ cup fresh cilantro leaves, chopped

1 tbsp fresh lime juice

PREPARATION

Combine the spices, salt, and pepper and rub into the flank steak to marinate for at least one hour or up to eight hours prior to cooking.

Preheat the oven to 250°F (120 °C) in Convection Roast or Convection Bake mode.

Be sure to arrange the oven racks first so that one rack is positioned high in the oven, close to the Broil element, to avoid having to move a hot rack for the final high-heat finish.

Place the flank steak on a shallow, rimmed baking pan lined with foil, shiny side down. Spritz the steak with a little vegetable or olive oil and place it in the oven.  Set the timer for 30 minutes.  

When the timer elapses, remove the steak and change the oven mode to Convection Broil, setting the temperature to 475°F (245 °C) or High. Allow the oven to heat for 5 minutes, then add the steak and cook for 6 - 8 minutes. (It isn’t necessary to turn the steak)

Remove the pan from the oven and immediately place the steak on a cutting board or cool tray to rest for 5 - 8 minutes before slicing.

To cook the tomatillo salsa, combine the tomatillos, corn, shallot, garlic, and jalapeno together with 1 tbsp of vegetable or olive oil.  Spread the mixture onto a shallow, rimmed baking pan lined with foil, shiny side down.  

Heat the oven to Broil or Convection Broil mode at 475°F (250 °C) or High for 5 minutes.  Place the tray in the oven and broil the vegetables until they begin to brown on the edges, about 6-8 minutes. Scrape the mixture into a bowl, stir in the chopped cilantro and lime juice, and add some sea salt and freshly ground black pepper.

Serves 4