Cast Iron Flank Steak
Cast Iron Flank steak is inexpensive and an easy-to-make weeknight family dinner. Flank steak seared in a cast iron skillet stays juicy, and flavorful, and is perfect for fajitas, stir fry's, or grilling.
Prep Time10 minutes mins
Cook Time8 minutes mins
Marinating2 hours hrs
Total Time2 hours hrs 18 minutes mins
Course: Main Dishes
Cuisine: American
Servings: 5
Calories: 470kcal
- ½ cup Olive oil
- ¼ cup Soy sauce regular or low sodium
- ¼ cup Red wine vinegar or rice vinegar
- 2 tablespoon Brown sugar
- 3 cloves Garlic fresh, minced
- ½ teaspoon Black pepper
- 2 lbs Flank steak
In a small bowl, whisk together the olive oil, soy sauce, red wine vinegar, brown sugar, minced garlic, and black pepper.
½ cup Olive oil, ¼ cup Soy sauce, ¼ cup Red wine vinegar, 2 tablespoon Brown sugar, 3 cloves Garlic, ½ teaspoon Black pepper
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.
2 lbs Flank steak
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.
Place a cast iron skillet over medium high heat until hot, then carefully add the marinated flank steak to the hot skillet.
Sear the flank steak for 3-4 minutes per side, or until browned, for a medium rare steak.PRO TIP: To cook flank steak medium or medium well done, preheat your oven first to 350°F 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 160°F. 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.
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.
Calories: 470kcal | Carbohydrates: 6g | Protein: 40g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 109mg | Sodium: 747mg | Potassium: 664mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg