Cast Iron Flank Steak Recipe

Make Marinade: In a small bowl, add 2 tablespoons extra virgin olive oil, 2 tablespoons soy sauce, 1 tablespoon lime juice, 2 teaspoons garlic, 1 teaspoon worcestershire sauce, ½ teaspoon sesame oil, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, and ¼ teaspoon dried rosemary; whisk to combine.
Marinate Steak: Pat 1 ½ pounds flank steak dry with a clean paper towel. Season with kosher salt and ground black 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 1 tablespoon extra virgin olive 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℉. for a medium-rare finish (use a 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.