Cast Iron Skillet Flank Steak

Sliced cast iron flank steak served on a white platter with charred onions.

Learn how to cook a stove-top flank steak with a deep, golden crust in minutes. And with a juicy center that actually stays tender. Cast iron flank steak, simple steps, and no guesswork.

Course Main Course Beef

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 332kcal

Author Lea Ann Brown

Ingredients

1 ½ - 2 pounds Flank Steak
3 Tablespoon Extra Virgin Olive Oil
1 ½ teaspoon Kosher Salt
3 cloves garlic fine chopped
1 teaspoon Red Chile Powder New Mexico, or Cayenne
1 teaspoon Ground cumin

Instructions

If Using My Southwest Seasoining: In a small bowl, combine the olive oil with the minced garlic, red chile pepper, salt and cumin. Set aside.
Prep The Flank Steak: Remove the flank steak from the refrigerator and let it sit out for about 30 minutes. Adding a cold steak to a hot skillet causes the meat to tighten up. I've tried cooking it cold and at a warmer temperature. A warmer steak always wins out. Use a paper towel to pat the steak dry. Use your hands and rub the Southwest seasoning over both sides of the steak.
Tip: If you're not using my oil based rub, you'll need to add a couple tablespoons of oil to the pan before adding the steak.
Turn you burner to medium high and add the cast iron skillet. Let the skillet heat for about 5 minutes before adding the steak. You can even wait until you see a faint wisp of smoke. Then you know for sure the skillet is nice and hot.
Add the seasoned flank steak to the hot skillet, laying it down away from you. Let it sear about 5 minutes without moving it. Turn the steak and cook the 2nd side for 5 more minutes.
Use a digital read thermometer inserted into the thickest part of the steak. The temperature should read 125 degrees.
Transfer the steak to a platter and tent for about 10 minutes. The internal temperature will rise to medium rare state of 130 degrees. Slice the steak against the grain and serve.

Notes

If not using my oil-based seasoning rub, add a little oil to the hot skillet before adding steak.

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.
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.
If you don't have a skillet large enough for a flank steak, cut the steak crosswise into 2 pieces lengthwise.

Personal Tip: My favorite way to serve this cast iron flank steak is with charred onions. While the steak is resting, throw some thin sliced sweet onion in the skillet. Use a spatula to stir often, scraping the bottom of the skillet to incorporate the flavor bits from the steak. Cook until browned, about 7 minutes. Sprinkle the onions over the steak and serve. The sweet flavor of the onions goes well with the Southwest seasoning.

Nutrition