Stovetop Flank Steak
The best way, imho, is to use your basic broiling pan...Put a little water in the bottom before you start, or the pan may warp. Put the rack in your oven as high as it will go (while still allowing the broiling pan with steak to fit), then turn the oven on "Broil".

Leave the oven door cracked (you don't want it to pre-heat, and turn the element off), and cook it like you would on the grill, flipping it halfway through. The radiant heat from the element will give you a little char, though no grill lines, obviously.

Anything over medium rare is going to be a bit chewy. Let it rest, then cut it into strips across the grain of the meat. Flank steak responds well to marinades (my favourite: 1 tbps soy sauce, 1 tbsp sherry, 1 tbsp dijon mustard, 1 tbsp lemon juice, 1 tsp ground ginger.)

You could try to cook it on the stovetop, but that much meat will be too much for most pans.