Cast Iron Flank Steak

Cast Iron Flank steak is an inexpensive easy-to-make weeknight family dinner. This lean cut transforms into tender, juicy perfection in minutes, with a deep brown crust that seals in the flavor.

No fancy marinades needed, just simple seasonings and the searing power of cast iron for a steakhouse experience at home. Slice it thin, pile it high, and watch this lean protein become the star of any dish.

Why You'll Love This Recipe

Flank steak cooked in a cast iron skillet is a delicious and easy way to enjoy this lean cut of beef. The high heat of the skillet helps to sear the steak, locking in the juices and creating a flavorful crust.

Flank steak is typically cooked to medium-rare, but can be cooked to your desired doneness. Serve with your favorite sides for a hearty and satisfying meal.

• Relatively inexpensive.
• Versatile. Flank steak can be used in a variety of dishes.
• Flank steak is a flavorful cut of beef that is packed with beefy flavor.
• Easy to cook and prepare.

What Is Flank Steak?

Flank steak is a cut of beef that comes from the belly of the cow and is known for it's great, beefy flavor. Flank steak is often used for pan searing, grilling, or braising. Searing flank, skirt, or hangar steak quickly in a cast iron skillet keeps it juicy and tender.

Another name for flank steak is skirt steak, and a budget friendly substitute is hangar steak. While skirt steak is another name for flank steak, it's actually a slightly different cut, that cooks up the same as flank steak.

What Can I use Flank Steak For?

Flank steak is amazing seared in a cast iron skillet to medium rare and then sliced across the grain in slices.

You can also use flank steak when making Beef Stroganoff, Steak Fajitas, Chili Con Carne, Beef Broccoli Stir Fry, Flank Steak Roulade, Broiled Flank Steak, Smoked Flank Steak, and even for Korean Beef Stew.

Ingredients You'll Need

You can use a London Broil, flat iron steak, skirt steak, or hangar steak if you don't see flank steak in the meat case.

• Olive oil - For marinade.
• Soy sauce - Regular or reduced salt.
• Red wine vinegar - You can also use rice vinegar.
• Brown sugar - Light or Dark.
• Garlic - Fresh, minced garlic.
• Black pepper - Fresh ground.
• Flank steak - You can also use London Broil, Flat Iron, or Hangar steak.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

How To Cook A Cast Iron Flank Steak

This super easy recipe for flank steak seared in a hot cast iron skillet is even better if you can marinate it for a least 2 hours.

We are using a soy based marinade for this flank steak recipe, but you could also use a store bought Chimichurri sauce, or a simple citrus or lime based marinade.

Prepare The Flank Steak Marinade

1. In a small bowl, whisk together the olive oil, soy sauce, red wine vinegar, brown sugar, minced garlic, and black pepper.

Marinate The Flank Steak

2. Place the flank steak in a 9 x 13 baking dish and pour the marinade over the steak. Turn so that both sides are coated with marinade.
3. Cover with plastic wrap and refrigerate for at least 2 hours, or up to overnight. Flip the steak at least once during the marinating time.

Sear the Flank Steak

4. Place a cast iron skillet over medium high heat until hot, then carefully add the marinated flank steak to the hot skillet.
5. Sear the flank steak for 3-4 minutes per side, or until browned, for a medium rare steak.
6. Transfer to a platter and let the seared flank steak rest for 5 to 10 minutes before slicing thinly against the grain of the meat.

PRO TIP: To cook flank steak medium or medium well done, preheat your oven first to 350F before searing.

After searing the flank steak, set the cast iron skillet in the preheated oven and cook for 5 to 15 minutes, or until the internal temperature of the steak reaches 150 to 160F.

Serving Suggestions

Some good sides to serve with a seared flank steak are grilled vegetables, rice, potatoes, salad, beans, salsa, guacamole, sour cream, and cheese. Any of our following recipes would go perfectly:

• Bob Evan's Mashed Potatoes
• Longhorn's Brussels Sprouts
• Roasted Rainbow Carrots
• Gouda Au Gratin Potatoes
• Longhorn's Rice Pilaf
• Duchess Potatoes

Related Recipes

• Lime Marinated Flat Iron Steak
• Grilled Steak Salad with Feta
• Golden Beet Salad with Goat Cheese
• Sous Vide Ribeye Steak
• Thai Basil Pesto
• Cast Iron Potato Kugel

Substitutions

• If you can't find flank steak, you can substitute it with another lean cut of beef, such as skirt steak or hanger steak.
• Another name for flank steak in the butcher case is often 'Skirt Steak'. A London Broil or flat iron steak are perfect for searing in a cast iron skillet also!

Variations

You can add other ingredients to your cast iron flank steak, such as onions, peppers, or mushrooms to the steak before cooking.

You can also marinate the steak in your favorite marinade before cooking. Here are a few scrumptious marinade variations using this recipe as a base:

• Thai Basil Pesto - Slather the raw skirt or flank steak with the basil pesto mixed with some additional olive oil and wine vinegar. Let marinate for at least 2 hours, or overnight.
• Lime Marinade - Juice 3 or 4 limes and mix with your favorite seasoning, salt, garlic, olive oil, and some vinegar.

Equipment

Storage Options

• Leftover cast iron skirt steak can be stored in the refrigerator for up to three days.
• To freeze flank steak, simply wrap it tightly in plastic wrap and then place it in a freezer-safe bag.
• To reheat flank steak, simply place it in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated through. You can also reheat flank steak in a pan over medium heat.

Tips for Success

Here are some tips for making the best cast iron flank steak:

• Preheat your cast iron skillet over medium-high heat.
• Make sure to season the flank steak generously with salt and pepper before cooking, or marinate in a well seasoned marinade.
• Cook over medium-high heat to sear the outside and seal in the juices.
• Cook flank steak slightly less than the desired level of doneness. It will continue to cook a little more while it rests.
• Let the steak rest for a few minutes before slicing and serving.
• Use a sharp knife to slice the steak against the grain. This will help to make the steak more tender.

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