How to Cook the Perfect Cast Iron Flank Steak

Have you made flank steak before, and it turned out tough and chewy? Don’t let this flavorful meat become a chew toy for your pet. Learn how to make a deliciously tender cast iron flank steak today!

First off, let me just say I love a good flank steak. Maybe because it reminds me of a warmer time when waking up to frost on the ground was unheard of?

Yes, I know, it’s spring here, But it’s still cold, and the grill is tucked away for the winter. So what do you do? You cook your flank steaks in a cast iron skillet, which is where the magic happens.

What we are making here is a tender flank steak. As you may have guessed, making a flank steak tender is going to involve a marinade.

So do what you need to do? Block out your schedule and plan ahead to allow time for the marinade to do its work.

Plan to let the steak sit in the marinade for at least an hour, but if we really want the marinade to do its job, it needs to stay with the meat for several hours at least.

I suggest doing this step the morning before you plan to cook it and leave it marinating all day.

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What is flank steak?

Flank steak is cut from the abdomen muscle, just before the back legs. It’s a pretty lean cut that’s on the tougher side but quite tasty.

Flank steak is a bottom cut, not a top cut. Bottom cuts are cheaper, so they are easier on the family budget. Win.

And with a bit of time for marinating and a quick cooking method, flank steak makes a tender and delicious meal.

Try this quick marinated bottom-round steak recipe next!

How to cook a flank steak in cast iron

Assemble your ingredients and supplies

• 2-pound flank steak
• 1/4 cup of olive oil
• 1/4 cup of soy sauce
• 1/4 cup of lime juice
• 2 tablespoons of dijon mustard
• 2 cloves of minced garlic (fresh)
• 1/4 teaspoon of onion flakes
• 1 tablespoon of butter for frying

Supplies needed

• a whisk or wooden spoon
• a small mixing bowl
• a gallon-sized zippered bag
• a cast iron skillet
• metal tongs

Prepare your marinade

First, in a small mixing bowl, whisk together your marinade ingredients: olive oil, soy sauce, lime juice, dijon mustard, minced garlic, and onion flakes.

Marinate the flank steak — for an hour or a day.

Next, place the flank steak in a gallon-sized zippered bag and add in the marinade. Massage it a bit in the bag to make sure the steak is nicely covered in marinade.

Then set the bag of marinating steak in the fridge for at least an hour. Though to let it really do its job, it should stay with the meat for closer to eight hours.

Cook briefly in a hot skillet.

When you are ready to cook the flank steak, gently pat it dry.

Then get your cast iron skillet hot over medium-high heat. Once piping hot, melt the butter in the skillet and add the flank steak.

Cook for 10 minutes, flipping once.

If the skillet looks like it’s getting too hot at any point, go ahead and reduce the heat to keep things from burning. Gas stoves also tend to burn hotter than electric ones.

Rest the flank steak before cutting.

Once your steak reaches the ideal internal temperature using an instant thermometer, remove it from the hot skillet to rest. Allow it to rest for several minutes before cutting and serving.

Flank steak is best enjoyed in thin slices cut across the grain. The direction of the grain is easily noticed on these flank steaks.

What to serve with cast iron flank steak

Flank steak works well with any flavorful side. You can also use it in any recipe that involves sliced or cubed beef.

That means it can work with fajitas, tacos, cubed and made with chili, or stir-fry recipes — instead of starting with ground beef, just add in your thinly sliced or cubed flank steak.

On busy evenings, I’ll usually throw a few potatoes in the oven and call it good.

Tips

• Bring the steaks to room temperature – It’s important to let the flank steak come to room temperature before making it to ensure even cooking.
• Pat your steak dry – To achieve that crispy, flavorful crust; it’s essential the surface of the meat is dry.
• Give the meat some space after cooking – Letting the steak rest before slicing will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.

FAQs

What steaks are similar to a flank steak? The most similar cuts would probably be a skirt steak or flat iron. Other somewhat comparable cuts would be tri tip steak or top round. Basically, any of the cuts that benefit from a nice marinade are good substitutes.

Does flank steak have to be marinaded? While a marinated flank steak is the most popular cooking method, Generously salting the meat an hour before cooking will help break down some of those tough proteins and tenderize the steak.

Can you slow-cook flank steak? Yes! Using a dutch oven and following this round steak recipe makes incredibly tender flank steaks.

How long does it take to cook a flank steak? Ten minutes is usually enough time to cook a flank steak. Common variables include the thickness of the steaks and the temperature of the stovetop.

Storing and reheating

Flank steak lasts 4 days in an airtight container in the fridge. Slices or cubes of cold flank steak can be used to beef up any salad or snack plate.

Steak leftovers are also great for creating a quick steak-and-eggs breakfast for a healthy protein-packed breakfast rather than a sugary cereal.

Wrapping Up!

If you’re looking for a meal that cooks up quickly for a busy family, this marinated flank steak fits the bill.

Let me know if you tried this recipe and how it turned out. And if you are wondering what to try next, may I suggest one of these beefy recipes?

• Beef & broccoli stir fry
• Slow-cooked brisket
• How to reverse sear a steak