Oven-Baked Beef Strips – Tender, Juicy and Full of Flavor

Beef strips cooked in the oven deliver tender, juicy meat with delicious caramelized edges. Compared to pan frying, the oven distributes heat evenly for perfect doneness from edge to edge With just a few simple tricks, you can make mouthwatering oven-baked beef strips at home

This easy cooking method works great with various cuts like skirt steak, flap meat, sirloin tip and flank steak. Thinly sliced across the grain, they transform into irresistible fajita meat, stir fry strips or cheesesteak filling.

Keep reading to learn how to prep beef strips for the oven and bake to perfection every time I’ll also share my favorite seasoning combos and side dish pairings Let’s get cooking!

Selecting the Best Beef for Strips

You have lots of options when it comes to choosing meat for oven-baked beef strips Here are some top picks

• Flank Steak – Affordable cut with good flavor. Slice against the prominent grain.

• Skirt Steak – Thinly grained with lots of beefy taste. Cut across the grain.

• Sirloin Tip – Budget friendly and lean. Cut across the moderate grain.

• Flap Meat – Also called sirloin tips or bavette. Cut against the grain.

• Tri-Tip – Small roast that slices into tender strips. Cut against distinct grain.

I recommend choosing Choice or Select grade beef if possible for good marbling. Grass-fed is also an excellent choice for a leaner and vitamin-rich option.

For even cooking, have the butcher slice the meat or do it yourself into long 1⁄4 to 1⁄2 inch thick strips. This thinness allows the strips to cook quickly in the high oven heat.

Pre-Oven Prep for Perfect Results

Prepping the meat correctly before oven baking is the key to juicy, flavorful results. Here are my tips:

Let Meat Sit Out – Take beef strips out of the fridge at least 30 minutes before cooking. Letting them come closer to room temperature minimizes moisture loss.

Pat Dry – Blot beef strips very dry with paper towels. Excess moisture can hinder browning and cause steaming.

Season Generously – Coat both sides with salt, pepper and spices. Flavor permeates better when meat is closer to room temp.

Use a Broiler Pan – The slots allow fat and juices to drain away instead of steaming the meat. The pan gets hotter than a sheet for better searing.

Don’t Overcrowd – Cook in a single layer with space between each strip. Crowding causes stewing instead of caramelization.

How to Cook Beef Strips to Perfection

With the right oven temp and cooking time, you can achieve browned, juicy strips every time. Here are my techniques:

Crank the Oven Heat – Bake at 450°F to quickly sear the exterior before the inside overcooks. Lower temps increase cooking time and dryness.

Flip Once – Cooking strips undisturbed for the first half of baking lets the bottom nicely crisp up. Flipping once ensures even cooking.

Check Doneness Early – Beef strips cook quickly, so start checking for doneness after 10 minutes. Use tongs to compare firmness between rare and well-done.

Rest Before Cutting – Letting the strips sit 5 minutes after baking allows juices to redistribute so they don’t spill out when slicing.

Slice Against the Grain – Cutting across the grain shortens the meat fibers so strips are tender versus chewy.

Follow these steps for oven-baked beef strip perfection:

1. Pat strips very dry and coat with oil, seasonings and spices
2. Arrange in a single layer on a broiler pan
3. Bake at 450°F for 10-15 minutes, flipping once halfway through
4. Check doneness and bake up to 5 minutes more if needed
5. Let strips rest 5 minutes then slice against the grain to serve

Awesome Seasonings for Oven-Baked Beef Strips

The key to flavorful oven-baked beef strips is all in how you season them. Here are some of my favorite spice combos:

• Tex-Mex – Chili powder, cumin, garlic, oregano, cayenne
• Fajita – Chili powder, cumin, garlic, onion, paprika
• Taco – Cumin, chili powder, paprika, garlic, onion
• Italian – Oregano, basil, rosemary, thyme, garlic
• Santa Fe – Smoked paprika, cumin, garlic, oregano
• Jamaican Jerk – Thyme, allspice, garlic, brown sugar

I like to add generous amounts of salt and coarsely ground black pepper too. For extra flavor, marinate strips 30-60 minutes in a mixture of seasoning with oil, lime juice and soy sauce.

Side Dishes for Oven-Baked Beef Strips

What pairs well with deliciously seasoned oven-baked beef strips? Here are some of my favorites:

• Warm tortillas – For fajitas or tacos
• Rice – Cilantro lime, Spanish style
• Beans – Refried, black or pinto
• Vegetables – Roasted, grilled or sautéed
• Cheese – Queso, cheddar, Monterey Jack
• Guacamole and salsa
• Salad – Crunchy topping on a taco salad

A squeeze of lime juice over the hot strips or stir fry is the perfect finishing touch. Serve with an ice-cold Mexican beer or margarita for a deliciously themed Tex-Mex meal.

Putting It All Together

Here’s a quick recap of my tips for oven-baked beef strip perfection:

• Choose flavorful cuts like flank, skirt or sirloin
• Slice meat 1⁄4 to 1⁄2 inch thick across the grain
• Let strips sit out 30 minutes before baking
• Pat very dry and coat with oil and bold seasonings
• Bake at 450°F on a broiler pan for 10-15 minutes
• Flip once halfway through baking
• Check often and remove when done to your taste
• Let rest 5 minutes then slice against the grain to serve

With this simple oven cooking method and some Tex-Mex inspired seasonings, you can make restaurant-worthy beef strips at home. Just add some sizzling fajita veggies, warm tortillas, guacamole and cold margaritas for an amazing meal.

What are your favorite cuts, seasonings and side dishes for oven-baked beef strips? Share your ideas below!