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Cast-Iron Skillet Flank Steak

Cast-Iron Skillet Flank Steak

Tiffany
How to cook juicy, tender cast-iron skillet flank steak seasoned and seared that tastes as if a top chef cooked it for you. You'll never want to cook it any other way!
4.75 from 24 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Cook and Rest Time 11 minutes
Total Time 46 minutes
Course Main Dishes
Cuisine American
Servings 4 Servings
Calories 278 kcal

Equipment

Ingredients
  

  • 1 ½-2 pounds Flank Steak
  • ¼ cup Worcestershire Sauce
  • 1 teaspoon Seasoned Salt
  • ½ teaspoon Black Pepper
  • 1 teaspoon Thyme
  • 1 tablespoon Olive Oil

Instructions
 

  • If your flank steak is one large piece, cut into 4 equal pieces. To tenderize the meat, cut ⅛” diagonal slices into the top of the steak, about ¼” deep.
  • Mix Worcestershire and seasonings together and coat beef with marinade. Allow to refrigerate for 30 minutes (or overnight.) Remove from the refrigerator about 30 minutes prior to cooking to allow beef to reach room temperature.
  • Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, add steak to the skillet and cook for 2-3 minutes on each side until browned. Wrap steak in foil and allow to rest for 5 minutes. This gets it to a medium-rare temperature.
    Rare internal temperature:
    125-130 degrees Fahrenheit
    Medium-rare internal temperature:
    130-135 degrees Fahrenheit
    Medium internal temperature:
    145 degrees Fahrenheit
  • Cutting against the grain, slice beef into ¼” pieces. Serve with your favorite sides!

Nutrition

Calories: 278kcalCarbohydrates: 4gProtein: 37gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 102mgSodium: 895mgPotassium: 724mgFiber: 0.1gSugar: 2gVitamin A: 39IUVitamin C: 3mgCalcium: 58mgIron: 4mg