Salt-Crusted Roasted Flank Steak
An impressive yet effortless technique: encasing a whole flank steak in coarse salt keeps it incredibly juicy and tender as it roasts in the oven. The salt crust locks in moisture and creates perfectly cooked, flavourful beef every time — with just two ingredients. Slice it thick and pair with garlic olive oil pasta for a stunning meal.
🛒 Ingredients
8 servings
- 1 flank steak, approximately 2 kg (4.4 lbs)
- 500 g (about 2 cups) coarse sea salt
- 4 sprigs fresh thyme
- Freshly ground black pepper, to serve
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Directions
- 1
Preheat your oven to 200 °C (390 °F), fan-assisted.
- 2
Choose a roasting pan large enough to hold the flank steak flat without folding.
- 3
Pour half the coarse salt into the pan to form an even bed about 1 cm thick. Lay the thyme sprigs over the salt.
- 4
Place the steak on top, fat side up, so the fat melts and naturally bastes the meat during roasting.
- 5
Cover the entire surface of the steak with the remaining coarse salt, pressing gently so it adheres and seals.
- 6
Roast for approximately 1 hour 30 minutes, adjusting for thickness and desired doneness.
- 7
Remove from the oven, carefully break and lift off the salt crust, and brush away any excess salt from the meat.
- 8
Rest under foil for 10 minutes, then slice against the grain and serve hot.
💡 Chef's Tip
For medium-rare, reduce to 1 h 15. Use a meat thermometer: 55 °C (130 °F) rare, 60 °C (140 °F) medium, 70 °C (160 °F) well done. Never season the meat beforehand — the salt crust does all the work and will not make the beef overly salty.
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