Cast Iron Flank Steak with Onion Chutney

Sliced pan seared flank steak served with red onion marmalade.

Cast Iron Flank Steak with Onion Chutney

A quick and delicious meat entree for a great little weeknight meal.

Course Main Course Beef

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 556kcal

Author Lea Ann Brown

Ingredients

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

Instructions

Make Red Onion Chutney.
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

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

There is no reason to put oil in the pan to cook the steak, as the steak is well coated with oil.

And this flank steak omits the use of a marinade, instead using a quick oil based seasoning rub. 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.

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.

Red Onion Chutney can be made up to a week in advance.

Nutrition