Tender pan seared flank steak made easy using a cast iron skillet. Topped with red onion chutney, this is an amazing combination of flavors and easy enough for a weeknight meal. This cast iron flank steak will become one of your favorite go-to easy dinners.
This recipe was first published in May of 2009 and updated with step by step instructions May of 2023.
Using a cast iron skillet is an easy way to prepare Flank Steak. A cast iron skillet creates a beautiful seared crust on the steak… it’s like the two were made for each other.
Flank steak is a lean cut of beef that benefits from high heat and a quick cooking time. And a cast iron skillet is just the tool for accomplishing that task.
Cast iron skillets are fine tuned machines that provide intense heat. They retain that heat and do so in an evenly distributed way. It’s a perfect tool for creating that sought after golden brown crust that we all love, which is called Maillard Reaction. And doing so while keeping the interior of the steak nice and juicy.
When cooked properly, a cast iron flank steak can be a tender and juicy entree that’s ready in just minutes. We think it’s the best way to cook flank steak.
Keeping the seasonings simple, and with no steak marinade time, let’s get started.
Ingredients You’ll Need
- Oil: Use a neutral oil with a high smoking point to get a good outer sear on the steak. Canola oil, vegetable oil or avocado oil work well here.
- Garlic: Fresh and chopped.
- Kosher Salt: Why Kosher? Chefs prefer it for it’s pure salty flavor.
- Red Chile Powder: My chile powder of choice is New Mexico Chimayo Chile Powder. Any New Mexico red powder will work, as well as Cayenne Pepper.
- Flank Steak
Ingredient Substitutions
Seasoning: This simple but flavorful seasoning for flank steak is my “go-to” combination I’ve used for years for pan frying or grilling flank steak. If you want something more traditional and simpler, use a mix like Montreal Steak Seasoning.
Step by Step Instructions, It’s Easy
- Make the onion chutney: Using my recipe for this quick easy Red Onion Chutney, follow the instructions, and set aside while we make the steak. Tip: Make this chutney a day ahead to save time.
This Red Onion Chutney is a perfect topping for this just right spicy flank steak. Made with red onion, vinegar, sugar and wine. And once on top of this cast iron flank steak, it creates a wonderful sweet, salty, spicy flavor combo. It’s easy to make, I hope you give it a try.
- Make the flank steak seasoning paste: In a small bowl, combine the olive oil with the minced garlic, red chile powder, salt and cumin. Use a small whisk to combine.
- Season the steak. Rub this mixture all over the steak.
- Cook the steak: Heat a cast iron skillet, large enough to hold a flank steak, over medium high heat. Once the skillet is hot, add the flank steak and cook until well browned on one side. This should take about 5 minutes.
- Turn the steak and cook the 2nd side for 5 more minutes or until a meat thermometer inserted into the thickest part of the steak reads 130 degrees. Remove flank steak to a cutting board and tent with foil. Let stand for 5 minutes before slicing against the grain.
FAQ’s
Lodge Brand Cast Iron Skillets have been around since 1896. That’s 125 years of cast iron expertise. And they’re affordable. You can also use a Le Creuset enameled cast iron grill pan. It works very well, but also comes with a much higher price point than a Lodge skillet. I like this article from Bon Appetit regarding points to consider when choosing a cast iron skillet.
If you don’t have a skillet large enough to hold a whole flank steak, you can cut the steak into 2 pieces pieces to fit neatly into the skillet. And keep in mind, a flank steak is thicker on one end, so that piece will take a little longer to cook.
Absolutely yes. And, there are no cook time adjustments necessary.
This flank steak recipe omits the use of a marinade and replaces it with a quick oil based seasoning. I’ve cooked many a flank steak, some with marinades and some without. While there are merits to infusing flank steak with flavor by using a marinade and long marinade time, I feel its beefy flavor shines well without one.
Skirt Steak vs. Flank Steak
If your grocery store doesn’t have flank steak on your shopping day, you can substitute skirt steak. It’s a natural alternative. Skirt steak contains a little more fat, making it juicier than flank steak. But both cuts of meat bring a wonderful beefy flavor to the table. Skirt steak is thinner, longer and skinnier in shape than Flank steak and will cook quicker. Use a meat thermometer when cooking either cut to insure a rare to medium rare experience. 130 – 135 degrees.
Tips for Success
- Make sure to let the steak come to room temperature before cooking. This will help it cook evenly and prevent it from being too tough.
- Use a meat thermometer to check the internal temperature of the steak. This will ensure that it is cooked to your liking. I highly recommend cooking flank steak to a rare or medium rare. Low on fat and lean, a flank steak benefits from a more rare cooking temperature. 130 – 135 degrees.
- Let the steak rest for a few minutes before slicing. This will allow the juices to redistribute, resulting in a more tender and flavorful steak.
- ALWAYS and no if’s, and’s or butt’s, slice a flank steak against the grain. This will shorten the fibers making this lean cut of meat as tender as possible.
- Don’t try to pan sear any meat in a non-stick skillet. Most non-stick skillets do not get hot enough to properly sear meat.
What To Serve with Cast Iron Skillet Flank Steak
- If you’re looking for a low-carb meal, serve cast iron flank steak with a simple tossed salad.
- Everyone loves a good Old Fashioned Potato Salad. Or a Traditional Macaroni Salad.
- Try something fun like this popular Smoked Mozzarella Penne Pasta Salad.
- Sweet and Spicy Baked Beans are always a good choice.
Cast Iron Skillet Flank Steak with Onion Chutney
I hope you give this recipe for cast iron Flank Steak a try. It’s a quick and easy dinner, that will fit beautifully in your meal plans. With minimal prep time, it’s on the table pronto and big on flavor.
And if you’re looking for more steak recipes, don’t miss my category for Beef Recipes. You’ll find lots of great ideas, including the most popular on my site for this Italian Beef Tagliata.
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Cast Iron Skillet Flank Steak with Onion Chutney
Ingredients
- 1 recipe Red Onion Chutney
- 3 Tablespoon Extra Virgin Olive Oil
- 1 ½ pounds Flank Steak
- 1 ½ teaspoon Kosher Salt
- 3 cloves garlic fine chopped
- 1 teaspoon Red Chile Powder New Mexico, or Cayenne
- 1 teaspoon Ground cumin
Instructions
- Heat a skillet large enough to hold a flank steak over medium high heat.
- In a small bowl, combine the olive oil with the minced garlic, red chile pepper, salt and cumin. Rub the mixture over the steak.
- Cook steak until desired doneness. We happen to like medium rare, so about 5 minutes per side.
- Transfer the steak to a platter and tent for about 5 minutes. Slice the steak against the grain. Transfer the steaks to plates and top with Red Onion Chutney.
Notes
- Make sure to let the steak come to room temperature before cooking. This will help it cook evenly and prevent it from being too tough.
- Use a meat thermometer to check the internal temperature of the steak. This will ensure that it is cooked to your liking.
- Let the steak rest for a few minutes before slicing. This will allow the juices to redistribute, resulting in a more tender and flavorful steak.
- ALWAYS and no if’s, and’s or butt’s, slice a flank steak against the grain.
- Don’t try to pan sear any meat in a non-stick skillet. Most non-stick skillets do not get hot enough to properly sear meat.
Nutrition
Cast Iron Skillet Flank Steak with Red Onion Chutney … It’s what’s for dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
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