Cast Iron Flank Steak
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Discover the secret to tender, flavorful cast iron flank steak. My easy method is guaranteed to produce a delicious result. Say goodbye to chewy meat and hello to a mouthwatering steak that’s perfect for any occasion.
Who doesn’t love a good flank steak? It reminds me of those warm summer days, grilling outdoors and enjoying the sunshine.
Even though it’s spring now, the weather can still be chilly, and the grill might be tucked away. But don’t worry, that doesn’t mean you have to sacrifice a delicious steak.
Table of Contents
Ingredients
- Flank Steak: This lean and flavorful cut is perfect for marinades and quick cooking. Look for a nice, thick piece – around 2 pounds will feed a hungry crew!
- Olive Oil: We’ll use this as the base of our marinade, helping to tenderize the steak. Feel free to substitute avocado oil if you prefer!
- Soy Sauce: This adds a salty and umami depth to the marinade. If you’re watching your sodium intake, you can use a low-sodium soy sauce or a tamari alternative.
- Lime Juice: A splash of citrus adds a refreshing tang and brightness to the marinade, balancing out the savory flavors.
- Dijon Mustard: This brings a touch of heat and a bit of tang. You can use regular yellow mustard if you don’t have Dijon on hand, but the flavor won’t be quite the same.
- Garlic: Freshly minced garlic is a must for adding tons of flavor to the marinade. Garlic powder can be used in a pinch, but fresh is best!
- Onion Flakes: These add a hint of oniony flavor without the need for chopping. You can also use a finely chopped shallot for a more intense flavor.
- Butter: A pat of butter adds a touch of richness to the steak as it sears in the cast iron skillet. If you’re looking for a dairy-free option, you can use avocado oil or a high-smoke point vegetable oil.
Cast Iron Flank Steak Recipe
Step 1: 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.
Step 2: Marinate the flank steak
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.
Step 3: Pan sear in a hot skillet
Pat your steaks dry with a clean cloth or paper towel.
Preheat cast iron skillet over medium-high heat. Once it’s hot, add the butter and sear your steak for 10 minutes, flipping once.
Pro tip: Adjust cook time based on the thickness of your steaks. My steaks are cut pretty thick, so they took the full 10 minutes to cook.
Step 4: 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. (see picture below)
Expert 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 that 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.
What kind of recipes use flank steak?
Many people have asked me if there are other ways to enjoy this cut of meat besides grilling or pan-frying it like a steak. You can use this steak in any recipe that calls for sliced or cubed steak. Here are a few recipe ideas to get you started:
Fajitas texanas. I originally made this with venison steaks, but it’s just as good with these!
Chipotle chicken street tacos. As you can imagine, swap out the chicken for beef, and you will have chipotle beef street tacos.
Green chili verde. Traditionally made with diced pork chops, this recipe is also well suited for these lean flank steaks.
Beef stir fry. You can use any meat you want in stir fry, beef liver, cube steak, and, of course, flank steak!
FAQs
The most similar cuts would probably be a skirt steak or flat iron steak. Other somewhat comparable cuts would be tri tip steak or top round steak. Basically, any of the cuts that benefit from a nice marinade are good substitutes.
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.
Yes! Using a dutch oven and following this round steak recipe makes incredibly tender flank steaks.
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.
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.
Try this quick marinated bottom-round steak recipe next!
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.
Related recipes
If you tried this Cast Iron Flank Steak Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Marinated Cast Iron Flank Steak
- This cast iron flank steak recipe offers simplicity and flavor all in one dish!
Ingredients
- 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
- 1/4 teaspoon of onion flakes
- 1 tablespoon of butter
Instructions
- Whisk together the marinade ingredients (excluding the butter) in a small mixing
bowl. - Place the flank steak in a gallon-sized zippered bag and add in the marinade.
- Marinate in the fridge for at least an hour or up to overnight.
- When you are ready to cook the flank steak, gently pat it dry before adding it to a
piping hot skillet with a tablespoon of butter. (add the butter after the skillet heats up) - To cook on medium-high heat, it will take about 10 minutes total to cook, flipping
once. Keep an eye on it while it cooks, and if necessary, reduce the heat to medium to ensure the sides don't burn. - Once the steak's desired internal temperature has been reached, remove it from the heat to rest for 5-10 minutes before cutting and serving.
Notes
- 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.
- Flank steak lasts up to 4 days in an airtight container in the fridge.
Delicious. I substituted lemon juice for the lime juice because I did not have any. Simple to make and everyone in our family of 6 rated this meal a 5 out 5. I served it as the protein for our “Chipotle” night with Fajita veggies, rice and black beans.
Oh, that sounds delightful! Thank you for sharing your variations!