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Juicy, flavorful, and perfectly seared, this Cast Iron Flank Steak is your ticket to a steakhouse-quality dinner right at home. It’s easy to make with a simple, zesty marinade and cooks in just minutes!
Cast Iron Flank Steak – Your New Go-To Steak Dinner
Flank steak is a weeknight hero in our house. It cooks fast, soaks up flavor, and slices into perfect ribbons for tacos, salads, bowls, or just straight-up steak night glory. This version is all about big flavor with minimal fuss, thanks to a sweet and tangy marinade and a blazing hot cast iron pan. If you’ve ever wanted steakhouse vibes at home without firing up the grill, this is your recipe.
Let’s dig into how to make it (including all the little tips and swaps that make this recipe flexible and foolproof).
Recipe Ingredients
Here are the recipe ingredients, including substitutions, that you need to make this cast iron flank steak.
- Olive Oil (⅓ cup): Helps carry all the marinade flavors deep into the steak and keeps it moist while grilling. Avocado oil works, too, if you need a swap.
- Soy Sauce (⅓ cup): Adds a rich umami flavor and a bit of saltiness to the steaks. You can use coconut aminos for a gluten-free option.
- Lime Juice (¼ cup): The acid helps tenderize the flank steak and brings a bright, zesty kick. Lemon juice will also work.
- Honey (¼ cup): Balances the salty and tangy flavors with a natural sweetness. You can also use maple syrup.
- Minced Garlic (2 tablespoons): Fresh garlic gives the marinade a bold flavor. 1 teaspoon of garlic powder will work if fresh is not available.
- Flank Steak (2 pounds): The star ingredient! Flank steak is lean, flavorful, and perfect for quick cooking. Look for a piece with even thickness for the best results.
- Sea Salt and Black Pepper: Essential for seasoning before cooking. Do not skip this final step for a flavorful crust.
- Fresh Parsley: A pop of freshness and color to finish the dish beautifully. You can omit it if needed.
How To Make Flank Steak in Cast Iron
Whisk together a simple marinade, soak the steak for a few hours, grill to perfection, let it rest, and slice it up for a meal that is easy, flavorful, and sure to impress. Let me show you how:
- Transfer the steak to a cutting board and rest for about 10 minutes. Slice thinly against the grain and serve.
- In a small bowl, whisk together the olive oil, soy sauce, lime juice, honey, and minced garlic until well combined.
- Place the flank steak in a lidded container or a large gallon-size Ziploc bag.
- Pour the marinade over the steak, making sure it is fully coated. Seal or cover, then refrigerate for at least 2 hours or overnight for maximum flavor.
- Once marinated, preheat your cast iron grill pan (or regular cast iron pan) over medium-high heat. Lightly coat it with cooking spray to prevent sticking. Remove the steak from the marinade and place it on a platter. Sprinkle both sides with sea salt and black pepper. Grill the steak for 6 to 8 minutes on the first side.
- Flip the steak and grill for another 6 to 8 minutes, depending on your desired doneness (130°F for medium-rare, 140°F for medium, and 150°F for medium-well).
How to Cut Flank Steak
The key to tender flank steak is all in the slicing. Here’s how to do it:
- After the steak has rested, place it on a cutting board and look closely at the meat. You’ll notice long lines running in one direction—this is the grain. To keep the steak tender and easy to chew, you want to cut against the grain, which means slicing perpendicular to those lines.
- Use a sharp knife and aim for about ¼ inch thick thin slices. Cutting this way shortens the muscle fibers and gives you juicy, melt-in-your-mouth pieces instead of tough, stringy bites.
Pro tip: If your flank steak is very wide, you can first cut it in half with the grain, then turn each piece and slice against the grain from there. It makes handling and slicing a bit easier.
Make It A Meal
This steak is delicious served alongside this Rotini Pasta Salad, 1950s Ambrosia Salad Recipe, or this Deviled Egg Pasta Salad.
Cast Iron Flank Steak
Equipment
- mixing bowl
- whisk
- Cutting board
- Sharp Knife
- tongs
- cast iron grill pan
- measuring cups and spoons
- 9×13-inch dish OR gallon Ziploc bag
Ingredients
FLANK STEAK MARINADE:
- ⅓ cup olive oil
- ⅓ cup soy sauce
- ¼ cup lime juice
- ¼ cup honey
- 2 Tablespoons minced garlic
FLANK STEAK:
- 2 pound flank steak
- Sea salt
- Black pepper
- Parsley, optional
Instructions
- In a small bowl, whisk together olive oil, lime juice, honey, and minced garlic.
- Add steak to a lidded dish or a large gallon-size Ziploc bag.
- Pour the marinade over the steak.
- Cover or seal and refrigerate for 2 hours or overnight if possible.
- After the steak has marinated, preheat your cast iron grill pan (or regular cast iron pan) over medium-high heat, and spray it with cooking spray.
- Place marinated steak on a platter, and sprinkle each side with sea salt and pepper before placing it on the grill.
- Grill for 6-8 minutes per side, or until the steak reaches the level of doneness you desire (130°F for medium-rare, 140°F for medium, and 150°F for medium-well).
- Remove the steak from the grill and allow it to rest on a cutting board for about 10 minutes.
- Slice the steak against the grain.
- Garnish with parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cast Iron Flank Steak Recipe FAQs
Marinate the steak for at least two hours. However, I highly recommend marinating the steak for up to 24 hours, as this truly allows the steak to become exceptionally tender and flavorful.
If you do not have a flank steak, a skirt or flat iron steak is a good substitute.
Cook the steak to your desired doneness. For a quick guide, 130 degrees F is medium-rare, 140 degrees F is medium, and 150 degrees F is medium well. I recommend using an internal meat thermometer for the most accurate results.
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