Cast Iron Flank Steak and Chimichurri (Easy Pan-Seared Flank Steak)

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This Cast Iron Flank Steak with Chimichurri Sauce is an easy, restaurant-quality dinner that comes together with simple ingredients and big flavor. The flank steak is seared in a hot cast iron skillet until beautifully browned on the outside while staying tender and juicy inside. Topped with a vibrant chimichurri sauce made with fresh herbs, garlic, and smoky spices. Every bite is packed with bold, savory flavor.

If you’ve already made my smoky red chimichurri sauce, this is honestly one of the best ways to use it. I also have some good choices for a side dish to serve alongside your flank steak. Try my Smashed Potatoes, Butternut Mac & Cheese, or this Creamy Coleslaw.

cast iron flank steak sliced thinly against the grain on a wood cutting board.

This cast iron flank steak is one of those recipes that proves you don’t need a grill to make a delicious steak. A simple homemade spice rub adds a smoky, savory flavor, while a hot cast iron skillet creates a beautifully seared crust without overcooking the inside.

Flank steak is a lean cut of beef, but when it’s cooked properly and sliced thinly against the grain, it’s tender, juicy, and full of flavor. I especially love serving it with homemade chimichurri sauce, which adds a fresh, tangy contrast to the rich, seasoned beef.

Why You’ll Love This Recipe

No grill needed. A hot cast iron skillet creates a beautifully seared crust right on the stovetop, making this an easy steak recipe to enjoy year-round.
Simple, flavorful seasoning. A homemade blend of garlic, onion, cumin, and coriander adds plenty of flavor using everyday pantry staples.
Quick and easy. With just a few minutes of cooking time on each side, this pan-seared flank steak is perfect for a weeknight dinner.
Versatile. Serve it with your favorite sides, slice it over a fresh salad, or use the leftovers for steak tacos, sandwiches, and rice bowls.

Seared flank steak topped with red chimichurri sauce.

What Is Flank Steak?

Flank steak is a long, flat cut of beef from the cow’s abdomen. It’s known for a rich, beefy flavor, but it’s also naturally lean, with very little fat running through it.

Because of that, flank steak can be a little tougher than other cuts if you don’t cook it right. Cook it quickly over high heat, like in a hot cast iron skillet, and don’t overcook it. Keeping it medium-rare to medium gives you the best texture and flavor.

You’ll also notice it has very visible muscle fibers, or “grain,” running through it. That’s why slicing thinly against the grain matters. It shortens those fibers, making each bite much more tender.

Flank steak is often used in dishes like fajitas, steak salads, or grain bowls because it slices well and serves easily. It’s also a great option when you want something a little more affordable than other cuts, but still full of flavor.

Flank Steak vs. Skirt Steak

Flank steak and skirt steak are both long, flat cuts of beef often used in similar recipes, but they are not the same cut and behave differently when cooked.

Skirt steak comes from the diaphragm area and is thinner with more visible fat and connective tissue. It has a more pronounced beef flavor and cooks quickly because it’s thin, but it can also become tough if overcooked.

While they are sometimes used in similar dishes like fajitas or steak salads, they aren’t always directly interchangeable. Cooking times, texture, and fat content differ, so you typically need to adjust based on the cut used.

A hand holding up a thin slice of cast iron flank steak showing to the camera

Ingredients

Here are the ingredients you will need to cook flank steak in a cast-iron pan on your stove at home. I like to pair it with chimichurri sauce, so I’ve included the ingredients for that here as well.

For the Chimichurri Sauce

Parsley leaves – The base of the sauce and what gives chimichurri its fresh, bright flavor. Flat-leaf parsley works best for both flavor and texture.
Oregano – Adds a slightly peppery flavor that balances the parsley. Fresh is best, but you can use dried in a smaller amount.
Extra-virgin olive oil – Brings everything together and carries the flavor of the herbs and spices. Use a good-quality olive oil since it plays a major role in the sauce.
Garlic – Provides that classic bold chimichurri bite. Finely mince or grate it to distribute evenly without overpowering the sauce.
Shallot – Adds a mild onion flavor with subtle sweetness that softens the sharpness of the garlic and vinegar.
Red pepper flakes – Brings heat to the sauce. Adjust the amount depending on your preferred spice level.
Smoked paprika – The key ingredient that gives this version its smoky depth and red color, setting it apart from traditional chimichurri.
Red wine vinegar – Adds brightness and acidity to balance the oil and herbs, keeping the sauce fresh and vibrant.

For the Flank Steak

2 pounds flank steak-A lean, flavorful cut of beef that works best when cooked hot and fast, then sliced thinly against the grain.
Olive oil (plus more for searing)– Helps the seasoning stick to the steak and creates a better crust when searing in the cast iron skillet. Add a little extra to the pan right before cooking for the perfect sear.
Fine sea salt – Essential for seasoning the steak evenly and enhancing the beef’s natural flavor. It also helps draw out moisture for a better crust.
Coarse ground black pepper– Adds a little heat and texture while helping form a flavorful crust during searing.
Garlic powder– Adds a deep, savory garlic flavor that evenly coats the steak without burning at high heat, unlike fresh garlic.
Onion powder– Adds subtle sweetness and depth to balance the stronger spices and beef flavor.
Cumin– Adds a warm, earthy note that deepens the flavor without overpowering the steak.
Coriander– Adds a light, citrusy, slightly nutty flavor that rounds out the spice blend and balances the beef’s richness.

Step-by-Step Instructions

How to Make Chimichurri Sauce

Finely chop the herbs and garlic on a cutting board until everything is broken down and evenly minced.
Transfer them to a medium mixing bowl, then add the smoked paprika and red pepper flakes.
Pour in the olive oil and red wine vinegar and whisk everything together until well combined.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and develop.

Herbs, garlic, and a shallot chopped up on a wooden cutting board.

Ingredients for smoky red chimichurri sauce combined, in a white scalloped bowl.

How to Season Flank Steak

Dry seasonings combined in a white bowl.

In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and coriander.

Flank steak on top of a baking ban with a wire rack that is being patted dry with a paper towl.

Pat the flank steaks dry with a paper towel and place them on a large plate or platter. Rub the steaks with olive oil, then season evenly with the spice mixture.

Flank steak that has been coated in oil and rubbed with the seasoning blend.

Rub the steaks with olive oil, then season evenly with the spice mixture. Let the steaks rest at room temperature for about 20 minutes.

How to Cook a Flank Steak in a Cast Iron Skillet

Flank steak that was just added to a hot cast iron skillet.

Heat a large cast iron skillet over medium-high heat for 4–5 minutes, until very hot and just starting to smoke.

Flank steak, once it has been flipped. It has a nice, browned crust shown.

Place the steaks in the hot skillet and sear without moving for 3–4 minutes per side, until a deep brown crust forms.

Cast iron flank steak resting on a wooden cutting board.

Transfer to a cutting board and tent loosely with foil. Let rest for 10 minutes; the final temperature will rise to about 130–135°F.

Slice the steak thinly against the grain before serving.

How to Slice Flank Steak

One of the most important steps to getting tender flank steak is slicing it correctly. Flank steak has long, visible muscle fibers that run in one direction, known as the grain. After allowing the steak to rest for 5–10 minutes, use a sharp knife to slice it thinly against the grain, cutting perpendicular to the muscle fibers rather than along them. For even more tender slices, hold your knife at a slight angle as you cut. This shortens the muscle fibers, making each bite easier to chew and preventing the steak from becoming tough or chewy.

Frequently Asked Questions

Is flank steak good for cooking in a cast iron skillet?

Yes! Flank steak is an excellent cut for cooking in a cast iron skillet because it’s relatively thin and cooks quickly over high heat. Cast iron retains heat well, allowing you to develop a flavorful, browned crust without needing a grill.

How long does it take to cook flank steak in a cast iron skillet?

A flank steak that’s approximately ¾–1 inch thick generally takes 3–4 minutes per side for medium-rare, depending on the thickness of the steak and how hot your skillet is. For the most accurate results, use an instant-read meat thermometer rather than relying on cooking time alone.

Do you need to marinate flank steak before cooking?

No, you don’t have to marinate flank steak to get a flavorful result. While marinades are popular for this cut, this recipe uses a homemade dry rub made with garlic, onion, cumin, coriander, salt, and pepper. The seasoning creates a flavorful crust when the steak is seared in the cast iron skillet.

Should you put oil in the cast iron skillet when cooking steak?

Yes, a small amount of oil helps promote even browning and prevents sticking. For this recipe, the flank steak is lightly coated with olive oil before seasoning, and a little additional oil is added to the hot skillet just before searing. Avoid adding too much oil, as you want to sear the steak rather than fry it.

Why is my flank steak tough and chewy?

Flank steak is a lean cut with long, prominent muscle fibers, so it can become chewy if it’s overcooked or sliced incorrectly. For the best texture, avoid cooking it beyond your preferred doneness, allow it to rest, and always slice thinly against the grain.

Can I cook flank steak in a regular skillet instead of cast iron?

Yes. A heavy-bottomed stainless steel skillet is a good alternative if you don’t have cast iron. The important thing is to use a pan that can handle high heat and maintain a consistent temperature while searing.

cast iron flank steak sliced thinly on a wood cutting board.

Katie