Our Cast Iron Flank Steak recipe is quick, delicious, and yields a versatile protein for your favorite steak fajitas, steak fajita bowl, or flank steak salad. Using staple flavors from your spice cabinet, you’ll have a tasty meal on the table in a matter of minutes.
The Best Cast Iron Flank Steak
Not only do these flank steaks taste amazing, they also work with just about anything! Add some protein to your favorite steak salad or put them on a flavorful burrito bowl. If you’re feeling adventurous, try out our chili lime steak fajita marinade and whip up a batch of chili lime steak fajitas! You won’t regret it. No matter how you chose to consume them, we’re confident that they’ll find their way onto your weekly menu time and time again.
Looking for More Steak Recipes?
If you love steak as much as we do, you definitely need to try our Steak au Poivre!
What You Will Need
- extra virgin olive oil – An important ingredient that imparts fat-soluble flavors into the steak.
- lime juice – A zesty bit of flavor that helps to tenderize the steak.
- soy sauce – A single ingredient with a rich flavor profile.
- sesame oil – A light nutty oil to help spread out all these delicious flavors.
- garlic – An important sharp and pungent ingredient.
- worcestershire sauce – Tangy, sweet, savory, and salty, this little sauce has it all.
- dried oregano – We love this ingredient for its earthy and minty notes.
- garlic powder – There can never be enough garlic.
- dried rosemary – A perfect pairing with steak being piney, peppery, and lemony.
- kosher salt & ground black pepper – Don’t forget the classics!
- flank steak – This is a lean cut of meat, making it a bit tougher than other cuts of steak, which makes it the perfect candidate for marinating to make it tender and juicy. Skirt steak also works if that’s more convenient.
- chimichurri sauce – Let your steak shine a little brighter with this classic chimichurri sauce, complete with flavors of parsley, garlic, oregano, olive oil, and white wine vinegar.
How To Cook Flank Steak In Cast Iron
Start by adding all of the marinade ingredients to a small bowl and whisk to combine all of those great flavors. Next, use a clean paper towel to pat the flank steak dry. Then season the flank steak with salt and pepper. Be sure to press these seasonings into the meat to ensure they don’t fall off while marinating.
Place the steak in a casserole dish or glass container and pour the marinade over the top, ensuring that the entire steak has been coated. Let it marinate for at least 30 minutes. While the steak is marinating, whip up a batch of our delicious chimichurri sauce to save yourself time later.
After marinating, remove the steak, and let any excess liquid drip off. Discard the leftover marinade and get ready to do some cooking! Heat up the cast iron skillet to medium high heat with a bit of olive oil and sear your flank steak for a few minutes on each side.
How Long to Cook Flank Steak in Cast Iron
After some trial and error, we’ve found that 4-5 minutes on each side is the right amount to get a nice sear on each side. For a medium rare flank steak, cook each side an additional 1-2 minutes or until the internal temperature reaches 130-135 degrees F.
Because flank steak is quite lean, you might have to add a bit more olive oil or turn down your stove so that it doesn’t burn. And because this is a leaner cut of meat, we promise that it’ll be best enjoyed if cooked to a medium rare finish or 130-135 degrees F. Use an internal meat thermometer to make sure you’re not over or under cooking your meat.
Once cooked, remove your flank steak from the skillet and onto a cutting board. Let it rest for a good 10 minutes so that all of those juicy flavors can be fully absorbed into the meat.
Pro Tip
Slice the steak against the grain to have the most tender pieces of meat possible. By cutting against the grain, you’re actually making the muscle fibers shorter, which makes the meat easier to chew.
Serve it with some of our tasty chimichurri sauce and get ready for the best flavor combination possible.
Best Ways To Serve With Flank Steak
Gosh, the options here really are endless. If you’re not going the classic fajita or burrito bowl route, serve your flank steak with a side of instant pot mashed potatoes and some smoked asparagus. Or some oven roasted garlic or garlic bread would be the perfect side as well.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
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Other Recipes You Might Like
- Steak Tacos
- Easy Steak Stir Fry
- How to Grill a Perfect Steak
- Smoked Steak Recipe
- Beef and Broccoli Stir Fry
Cast Iron Flank Steak
- Prep Time: 10 minutes
- Marinate Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Beef
- Method: Stove Top
- Cuisine: American
Description
A simple and delicious Cast Iron Flank Steak Recipe + marinade that is perfect for salads, fajitas and rice bowls!
Ingredients
Flank Steak Marinade:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 2 tablespoons soy sauce
- 1/2 teaspoons sesame oil
- 2 teaspoons garlic, minced
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried rosemary, crushed
- pinch of kosher salt
- pinch of ground black pepper
Flank Steak:
- 1 1/2 pounds flank steak
- 1 tablespoon extra virgin olive oil
- 1 batch chimichurri sauce for serving
Instructions
- Marinate Steak: Combine Flank Steak Marinade ingredients in a small bowl; whisk to combine. Pat flank steak dry with a clean paper towel. Season with salt and pepper – press into the meat. Place steak in a reusable silicone bag or glass container. Pour marinade over top and ensure the steak is fully coated. Let marinate at least 30 minutes.
- Cook Steak: Bring a large cast iron skillet to medium-high heat. Add oil, swirl to coat the pan. Remove flank steak from the marinade letting excess liquid drip off; discard marinade. Place steak in the hot pan and sear 4-5 minutes per side and then 1-2 minutes per side until the internal temperature towards the thickest part of the steak reaches 130-135 degrees F. for a medium-rare finish (use an internal meat thermometer for accuracy) – during the cooking process turn down the heat, as-needed, if your skillet really gets hot and/or add a little extra oil if the pan is dry – to avoid burning.
- Rest + Serve: Remove from skillet and place on a cutting board to rest 10 minutes. Slice against the grain and serve – we love serving it with this Homemade Chimichurri Sauce or in these Steak Fajita Bowls.
Notes
- Chili Lime Fajita Marinade Option: We also have a Chili Lime Flank Steak Marinade that we love!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 4oz
- Calories: 230
- Sugar: 0.6 g
- Sodium: 338.1 mg
- Fat: 13.1 g
- Carbohydrates: 2.2 g
- Protein: 25 g
- Cholesterol: 68 mg
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