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

Cast Iron Flank Steak and Chimichurri

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This easy cast iron flank steak is seasoned with a flavorful homemade spice rub and pan-seared to create a beautiful crust while keeping the inside tender and juicy. It comes together quickly, and is a simple and delicious way to cook flank steak on the stovetop without a grill.
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Prep Time 30 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 642
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 ½ cups parsley leaves packed
  • ¼ cup Oregano packed
  • ½ cup extra-virgin olive oil
  • 3 cloves garlic finely minced 1tblp
  • 1 small shallot finely chopped 2 tablespoons
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • ¼ cup red wine vinegar
For the Flank Steak
  • 2 pounds flank steak
  • 2 tablespoons olive oil plus more for searing
  • 3 teaspoons fine sea salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander

Equipment

Directions
 

  1. Finely chop the herbs and garlic and add to a medium sized mixing bowl. Add red pepper flakes, smoked paprika, red wine vinegar, and olive oil. Whisk together, to combine. Cover and refrigerate for 1 hour to marinate.
  2. In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and coriander.
  3. 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.
  4. Let the steaks rest at room temperature for about 20 minutes.
  5. Heat a large cast iron skillet over medium-high heat for 4–5 minutes, until very hot and just starting to smoke.
  6. Place the steaks in the hot skillet and sear without moving for 3–4 minutes per side, until a deep brown crust forms.
  7. Remove the steaks from the pan when the internal temperature reaches 125°F for medium-rare.
  8. 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.
  9. Slice the steak thinly against the grain before serving.

Nutrition

Calories: 642kcalCarbohydrates: 6gProtein: 50gFat: 46gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 29gCholesterol: 136mgSodium: 1890mgPotassium: 994mgFiber: 3gSugar: 0.5gVitamin A: 2344IUVitamin C: 31mgCalcium: 142mgIron: 7mg

Notes

  • Steak thickness: Cooking times will vary depending on the thickness of the flank steak. A steak approximately ¾–1 inch thick typically takes 3–4 minutes per side. Use an instant-read thermometer for accuracy.
  • Internal temperature: For medium-rare, aim for a final temperature of 130–135°F. Remove the steak a few degrees before your desired temperature to account for carryover cooking. The USDA recommends cooking beef steaks to 145°F and resting for 3 minutes for food safety.
  • Preheat the skillet: Heat the cast iron skillet before adding the steak. This helps develop a flavorful, browned crust.
  • Avoid overcrowding: If the steak is too large for your skillet, cut it into smaller pieces and sear in batches.
  • Rest before slicing: Let the steak rest for 5–10 minutes after cooking to help retain its juices.
  • Slice against the grain: Always cut flank steak into thin slices perpendicular to the visible muscle fibers. This is essential for tender, easy-to-chew steak.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently over low heat to prevent the steak from drying out.

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