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The finished cast iron flank steak sliced and served on a white platter.
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Cast Iron Flank Steak

This recipe for Cast Iron Flank Steak has a bold and juicy flavor that is perfect for weeknight dinners or weekend BBQs. It's my favorite way to take a simple steak to the next level!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: American
Keyword: grilling recipes, steak
Servings: 6 people
Author: Jillian Wade

Equipment

  • mixing bowl
  • whisk
  • Cutting board
  • Sharp Knife
  • tongs
  • cast iron grill pan
  • measuring cups and spoons
  • 9x13-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
US Customary - Metric

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

To store: Leftover steak can be stored in an airtight container in the fridge for up to 4 days.
To freeze: Wrap sliced steak tightly in foil or plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.
To reheat: Reheat gently in a skillet over medium heat or microwave in short bursts to avoid drying it out. A splash of broth or water can help keep it juicy.
Make ahead: You can marinate the steak up to 24 hours in advance. You can cook it fully, slice it, and then serve it cold or gently reheated.

Nutrition

Serving: 4ounces | Calories: 370kcal | Carbohydrates: 14g | Protein: 34g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 91mg | Sodium: 802mg | Potassium: 573mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 3mg