Pan Seared Flank Steak

thinly sliced beef flank steak on a white platter.

5 from 2 votes

Pan Seared 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

Cook Time8

Marinating2

Total Time2 18

Course: Main Dishes

Cuisine: American

Servings:

Calories: 470kcal

Author: Kelly Bloom

Equipment

Round Cast Iron Griddle
ThermoPro Thermometer

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition