This easy Cast Iron Flank Steak is finished with a bright, herby chimichurri butter that elevates every bite. Perfectly seared in a hot pan, the steak stays juicy and tender—an ideal choice for date nights. Serve it with mashed potatoes, roasted vegetables, or your favorite sides for a complete meal.
This cast iron flank steak recipe gives you restaurant-quality results at home without lengthy marinating. A simple spice rub and a flavorful herb butter deliver bold flavor quickly, so you can enjoy a special meal with minimal fuss.
Table of Contents
- Flank Steak vs Skirt Steak
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Flank Steak in a Cast Iron Skillet
- Recipe Serving Suggestions
- Expert Tips
- Additions & Variations
- Recipe FAQs
- More Beef Recipes
- Easy Cast Iron Flank Steak Recipe
Flank Steak vs Skirt Steak
Both flank and skirt are flat cuts from different areas of the cow. Flank comes from the abdomen and has a robust beefy flavor while remaining versatile to cook to various doneness levels. Skirt is cut from the diaphragm and has an even bolder flavor but a chewier texture, so it shines when cooked rare to medium-rare. Flank steak is widely available and works perfectly for this pan-seared preparation.
Why You’ll Love This Recipe
- Simple ingredients – fresh herbs, butter, common spices, and a flank steak are all you need.
- Big flavor – the chimichurri-style herb butter adds zing and richness.
- Elevated finishing touch – herb butter turns a simple sear into a restaurant-style dish.
- Fast – no long marinating time required; the whole process takes about 20 minutes.
- Great for special meals – looks and tastes like a dish from a steakhouse, perfect for date night.
Ingredients & Substitutions
- Kosher salt: Recipes here use Morton kosher salt. If you use table salt, reduce the amount because of its finer grain.
Full ingredient amounts are listed in the recipe card below.
How to Make Flank Steak in a Cast Iron Skillet
Quick Overview
- Season the steak with a simple rub.
- Heat a cast iron skillet with a high smoke point oil.
- Sear the steak to form a crust, then finish to desired temperature.
- Top with chimichurri butter and slice against the grain.
Step-by-Step Instructions
Step 1: In a small bowl, combine softened butter, chopped parsley, lemon zest, and chili flakes. Set aside.
Step 2: In another small bowl mix kosher salt, black pepper, and granulated garlic.
Preheat the cast iron until it is properly hot to ensure the best sear.
Step 3: Rub both sides of the steak with the salt mixture.
Step 4: Add a generous amount of grape seed oil (or another high smoke point oil) to the skillet and heat over high until shimmering.
Step 5: Place the steak in the center of the hot pan and don’t move it. Sear 3–4 minutes to develop a crust.
Step 6: Flip and sear the other side for another 3–4 minutes.
Step 7: Reduce heat to medium and cook until internal temperature reaches about 125–130°F for medium-rare, roughly 1–2 minutes more per side depending on thickness.
Step 8: While the steak cooks, quickly fry whole garlic cloves and herb sprigs in the pan oil until golden; remove and chop.
Step 9: Transfer the steak to a cutting board and rest 5–10 minutes.
Step 10: Chop the fried garlic and herbs while the steak rests.
Always slice flank steak against the grain for maximum tenderness.
Step 11: Mix the chopped fried herbs and garlic into the reserved butter to form the chimichurri butter.
Step 12: Spread the herb butter over the rested steak, season with a pinch of salt, then slice thinly against the grain and serve.
Recipe Serving Suggestions
Garnish with extra chopped parsley or chives, or drizzle with chimichurri for added brightness. This steak pairs well with hearty potato sides and roasted vegetables—try garlic parsley potatoes, roasted potatoes with asparagus, or a fresh potato salad for a satisfying meal.
Expert Tips
- Salt generously: Flank steak is lean, and a good amount of salt helps tenderize and enhance flavor.
- Use a high smoke point oil: Oils like grape seed or avocado withstand the high heat needed for a great sear.
- Avoid overcooking: Flank steak can dry out if cooked too long. Aim for about 7–10 minutes total depending on thickness.
- Let it rest: Resting redistributes juices for a juicier result.
- Slice against the grain: This shortens muscle fibers and yields more tender slices.
Additions & Variations
- Try other herbs: Swap or add basil, cilantro, or dill to the chimichurri butter for different flavor profiles.
- Simpler herb butter: If short on time, finely chop fresh parsley and oregano and mix with butter—still very flavorful.
- Use other cuts: For a more indulgent option, top ribeye, filet mignon, or strip steaks with the herb butter.
Recipe FAQs
Pan-searing in a hot cast iron skillet gives a wonderful crust and juicy interior. Grilling also works well if you prefer that method.
Total cook time varies by thickness and desired doneness. For a typical 1–1.5 inch flank, plan about 7–10 minutes total for medium-rare, plus resting time.
Use a high smoke point oil for searing (grape seed, avocado, or refined canola). Reserve butter to finish the steak after cooking so it doesn’t burn during searing.
Season the steak, heat a cast iron skillet with oil over high heat, sear both sides until a crust forms, reduce heat to finish to the desired temperature, rest, then top with herb butter and slice against the grain.
More Beef Recipes
Main
Best Grilled Hamburger Recipe
Beef
Burger Seasoning Recipe
Fall
Dutch Oven Pot Roast
Side Dish
What To Serve With Mashed Potatoes (25 Dinner Ideas)
If you try this recipe, please leave a star rating in the recipe card and share a comment—feedback is always appreciated.
Easy Cast Iron Flank Steak
Equipment
- 12 in. cast iron griddle pan
- Tongs
- Meat thermometer
Ingredients
- Grape seed oil (or other high smoke point oil)
- 1.5–2 lb flank steak, about 1–1.5 inches thick
- 2 heaping tsp Morton kosher salt*
- 1 tsp black pepper
- 1 tsp granulated garlic
- Chimichurri butter (see below)
- 2 tbsp salted butter, room temperature
- 1 tbsp chopped fresh parsley
- 1/2 tsp lemon zest
- 1/4 tsp chili flakes
- 3 cloves garlic
- A few sprigs fresh thyme & oregano
Instructions
- Mix butter, parsley, lemon zest, and chili flakes in a small bowl; set aside.
- Combine kosher salt, pepper, and granulated garlic in another bowl.
- Rub the salt mixture over both sides of the steak.
- Heat a generous amount of grape seed oil in a cast iron pan over high heat until shimmering.
- Place the steak in the hot pan and sear undisturbed 3–4 minutes until a crust forms.
- Flip and sear the other side 3–4 minutes.
- Reduce heat to medium and cook until internal temperature reaches 125–130°F (about 1–2 minutes more per side for medium-rare).
- While the steak cooks, fry the garlic cloves and herb sprigs in the oil until golden; remove and chop.
- Let the steak rest on a cutting board for 5–10 minutes.
- Chop the fried garlic and herbs, then mix them into the butter to make the chimichurri butter.
- Spread the herb butter over the rested steak, sprinkle with a pinch of salt, then slice thinly against the grain and serve.
Notes
- Kosher Salt: Recipes are tested with Morton kosher salt. Reduce amounts if using table salt.
- Be generous with salt: It enhances flavor and helps tenderize the lean flank cut.
- High smoke point oil: Necessary for a proper sear.
- Don’t overcook: Flank steak is lean and can dry out; watch cook times and temperature.
- Rest and slice against the grain: For the most tender slices.
- Herb variations: Try basil, cilantro, or other herbs in the butter.
- Other steak cuts: Ribeye, filet, or tomahawk also pair well with chimichurri butter.
Nutrition
Carbohydrates: 2 g |
Protein: 37 g |
Fat: 14 g
Nutrition information is an approximation.