Toss raw beef flank steak in the glass casserole dish and 3 everyday items to get a meal so fantastic your husband will be begging for more.

This 4-ingredient oven beef using raw beef flank steak is the kind of weeknight recipe I lean on when I’m short on time but still want something deeply satisfying. Flank steak is a lean, flavorful cut that became popular in Midwestern home kitchens in the 1960s and 70s for its affordability and bold beefy taste. Here, we keep things wonderfully simple: you toss the raw steak straight into a glass casserole dish with three everyday pantry items, slide it into the oven, and let gentle heat do the rest. The result is tender, savory slices of beef with a glossy, pan-made sauce that’s good enough to make anyone at the table ask for seconds.

Serve the sliced flank steak with its juices spooned over mashed potatoes, buttered egg noodles, or simple steamed rice to catch all the savory drippings. A crisp green salad or roasted green beans balances the richness nicely, and a crusty baguette is perfect for mopping up the sauce from the casserole dish. If you enjoy wine, a medium-bodied red like a Merlot or Côtes du Rhône pairs well with the beefy flavor without overwhelming it.

Servings: 4

1 1/2 to 2 pounds raw beef flank steak

Preheat your oven to 375°F (190°C). Place a clean 9x13-inch glass casserole dish on the counter; this will be your mixing and baking dish.

Lay the raw beef flank steak flat in the center of the glass casserole dish. If the steak is very long, you can fold the thinner end under so it fits comfortably without bunching.

Drizzle the soy sauce evenly over the surface of the flank steak, letting it pool slightly around the edges in the bottom of the dish.

Pour the olive oil over the steak, then add the Worcestershire sauce, again letting some run underneath so the bottom of the meat is lightly coated.

Using clean hands or tongs, turn the flank steak once or twice right in the glass dish to coat it thoroughly in the soy, oil, and Worcestershire mixture. Make sure both sides are glossy and the liquid is distributed around the steak.

Spread the steak back out in a single layer in the middle of the dish. Spoon a little of the pooled liquid over the top so it’s well basted.

Cover the glass casserole dish tightly with aluminum foil, crimping the edges to seal in moisture. This helps the flank steak stay tender in the oven.

Place the covered dish on the middle rack of the preheated oven and bake for 20 minutes.

After 20 minutes, carefully remove the dish and peel back the foil away from you to avoid steam. Using tongs, flip the flank steak over, spoon some of the juices on top, then re-cover the dish tightly with foil.

Return the dish to the oven and continue baking for another 10 to 20 minutes, depending on thickness and desired doneness. For medium-rare, start checking around 10 minutes after flipping; for more well done, lean toward the full 20 minutes.

To check doneness accurately, insert an instant-read thermometer into the thickest part of the steak: about 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (66°C) for medium-well. Avoid going much higher or the lean flank can become dry.

When the steak reaches your preferred temperature, remove the casserole dish from the oven and keep it covered with foil. Let the flank steak rest in the hot juices for 8 to 10 minutes; this allows the fibers to relax and the juices to redistribute, making the meat more tender.

Transfer the flank steak to a cutting board, reserving the juices in the glass dish. Using a sharp knife, slice the steak thinly across the grain at a slight angle; this is key to keeping each bite tender.

Arrange the slices back in the glass casserole dish, nestling them into the warm juices so they soak up more flavor. Spoon some of the sauce over the top and serve directly from the dish at the table.

For a touch of sweetness, whisk 1 to 2 teaspoons of brown sugar or honey into the soy, oil, and Worcestershire mixture before tossing the steak in the glass dish. If you like a bit of heat, add a pinch of red pepper flakes or a small dash of hot sauce to the same mixture. You can also swap olive oil for melted butter for a richer, more indulgent flavor, or use balsamic vinegar in place of part of the soy sauce for a tangier profile. To turn this into a one-dish meal, scatter thick-sliced onions or halved mushrooms around the steak in the glass casserole dish before baking, understanding that this adds ingredients beyond the core four. For make-ahead flavor, you can toss the raw flank steak with the three everyday items directly in the glass casserole dish, cover, and refrigerate for up to 8 hours before baking; let it sit on the counter for about 20 minutes while the oven preheats so the dish isn’t shockingly cold when it goes into the hot oven. Food safety tips: Always start with a clean glass casserole dish and utensils, and wash your hands well after handling raw beef. Keep the raw flank steak refrigerated until you’re ready to toss it with the soy, oil, and Worcestershire in the dish. Use an instant-read thermometer to ensure the steak reaches at least 130°F (54°C) if you’re serving it medium-rare, and avoid leaving the cooked beef at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Store leftovers in a covered container in the refrigerator and enjoy within 3 to 4 days, reheating gently so the lean meat doesn’t dry out.