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Make perfectly juicy cast iron flank steak in minutes with this quick, flavorful recipe. Finished with a vibrant red chimichurri, it’s an easy weeknight dinner that tastes restaurant-worthy.
If you’re looking for a foolproof way to make a restaurant-quality steak at home, this Cast Iron Flank Steak with Red Chimichurri is about to become your new favorite dinner. The steak gets a quick, flavor-packed marinade that helps tenderize and deeply season every bite, while the cast iron skillet creates that perfect golden crust you can’t get any other way. Finish it in the oven, slice it thin, and you’ve got juicy, melt-in-your-mouth steak in under 30 minutes.
What really takes this recipe to the next level is the vibrant Red Chimichurri. Made with roasted red peppers, fresh herbs, garlic, and a little heat, it’s bold, tangy, and incredibly versatile. Drizzled over the warm steak, it adds layers of fresh, zesty flavor that feel both elevated and effortless. Whether you’re making a special dinner at home or meal prepping for the week, this dish delivers big flavor with minimal work—and pairs beautifully with vegetables, potatoes, grains, tacos, and more.
Ingredients
For the Flank Steak
- Flank steak – A lean, flavorful cut that cooks quickly and becomes incredibly tender when marinated and sliced against the grain.
- Lime juice – Adds brightness and helps tenderize the meat.
- Brown sugar – Balances the spices and helps create delicious caramelization during searing.
- Garlic powder – Adds deep, savory flavor to the marinade.
- Onion powder – Enhances the overall seasoning and richness.
- Paprika – Provides warmth, color, and mild smokiness.
- Cumin – Adds earthy depth that complements the steak beautifully.
- Cayenne pepper – Brings a customizable kick of heat.
- Salt & black pepper – Essential for seasoning and enhancing all the flavors.
- Baking soda – A secret ingredient that helps tenderize the steak for an ultra-juicy texture.
- Avocado oil – Perfect for high-heat searing in a cast iron skillet.
For the Red Chimichurri
- Extra virgin olive oil – Adds body, richness, and classic chimichurri texture.
- Jarred roasted red peppers – Add smoky sweetness and vibrant color; a convenient base for quick chimichurri.
- Parsley – Fresh and herbaceous, a classic chimichurri component.
- Cilantro – Adds bright, fresh flavor that pairs well with roasted peppers.
- Shallot – Mild, slightly sweet onion flavor that blends smoothly into the sauce.
- Garlic – Provides bold, aromatic depth.
- Red wine vinegar – Adds tangy acidity to balance the richness of the steak.
- Paprika – Boosts color and warmth in the sauce.
- Cayenne pepper – Adds adjustable heat; increase or reduce to taste.
- Salt & black pepper – For seasoning the chimichurri to perfection.
Kitchen Tools Used For This Recipe
- Cast Iron Skillet
- Food Processor
- Measuring Cups and Spoons
- Cutting Board
- My Favorite Knife
- Mixing Bowls
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How to Make Cast Iron Flank Steak with Red Chimichurri
Marinate the Steak
- Prep the marinade: In a bowl, combine garlic powder, onion powder, paprika, cumin, cayenne, salt, black pepper, baking soda, brown sugar, and lime juice.
- Coat the steak: Pour the marinade over the flank steak, making sure every surface is well coated. Let it marinate for 15 minutes, or up to 3 hours in the fridge.
- Bring to room temperature: If refrigerated, let the steak sit out for 15–30 minutes before cooking so it cooks evenly.
Sear & Roast the Steak
- Preheat & sear: Preheat your oven to 400°F. Heat avocado oil in a cast iron skillet over medium-high heat. Once the oil is hot, add the marinated flank steak and sear for 4 minutes per side.
- Finish in the oven: Transfer the skillet to the oven and roast for 5–8 minutes depending on desired doneness (about 5 minutes for medium-rare).
- Rest the steak: Remove the steak from the skillet and let it rest for 5–10 minutes to lock in the juices.
Make the Red Chimichurri
- Blend the base: To a food processor, add the roasted red peppers, parsley, cilantro, shallot, garlic, red wine vinegar, paprika, cayenne, salt, and black pepper. Pulse until it reaches your preferred texture—smooth or slightly chunky.
- Finish with olive oil: Transfer the red chimichurri to a bowl, pour in the olive oil, and stir until well combined. Adjust seasoning to taste.
Serve
- Slice & enjoy: Slice the flank steak against the grain and drizzle generously with the red chimichurri. Serve immediately and enjoy!
Notes & Variations for the Best Cast Iron Flank Steak with Red Chimichurri
Marinate for deeper flavor:
If time allows, marinate the flank steak for up to 3 hours in the refrigerator. This gives the seasonings more time to penetrate the meat for a richer, more flavorful result.
Don’t skip the baking soda:
The baking soda in the marinade helps tenderize the flank steak, keeping it juicy and ensuring a beautiful sear. Make sure it’s fully mixed into the marinade before coating the steak.
Let the steak rest before cooking:
For even cooking, let the marinated steak sit out at room temperature for 15–30 minutes before searing.
Slice against the grain:
For the most tender bite, always slice flank steak against the grain after it rests.
Adjust the heat level:
You can customize the spice by reducing, omitting, or increasing the cayenne in both the steak marinade and the red chimichurri. Add more for extra heat or keep it mild.
No cast iron? No problem:
If you don’t have a cast iron skillet, sear the steak in any heavy skillet on the stovetop, then transfer to an oven-safe baking dish to finish cooking in the oven.
Chunkier red chimichurri option:
Prefer more texture? Instead of using a food processor or blender, you can finely chop the roasted red peppers, herbs, shallot, and garlic for a chunky, rustic chimichurri.
Make red chimichurri ahead:
The red chimichurri tastes even better after it sits for a few hours. Feel free to make it ahead of time and store in the fridge.
Storage:
Store leftover steak in an airtight container in the refrigerator for up to 3–4 days. The red chimichurri keeps well for 5–7 days in a sealed jar or container. Stir before using, as the oil naturally separates.
Reheating:
To keep the steak tender, gently reheat slices in a skillet over low heat or briefly in the microwave. Avoid overheating so it doesn’t dry out. Serve with fresh red chimichurri to brighten it back up.
Explore More 30 Minute Dinner Recipes
- 30 Minute Sticky Honey Garlic Chicken
- Marinated Flank Steak with Homemade Chimichurri Sauce
- Easy Chicken Teriyaki with Homemade Teriyaki Glaze
- 30-Minute Mongolian Beef Stir Fry (Better Than Takeout!)
- Easy Teriyaki Chicken Bowl (In Under 30 Minutes!)
Cast Iron Flank Steak (Quick, Flavorful & Topped with Red Chimichurri)
Equipment
Ingredients
Cast Iron Flank Steak
- 1½ lb flank steak
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp baking soda
- 1 tbsp brown sugar
- Juice of 1 lime
- 1 tsp avocado oil
Red Chimichurri
- 1 cup jarred roasted red peppers
- ½ cup packed parsley
- ¼ cup packed cilantro
- 1 shallot cut into 1 inch chunks
- 4 cloves of garlic
- ¼ cup red wine vinegar
- 1 tsp paprika
- 1 tsp salt
- ½ tsp cayenne pepper
- ½ tsp black pepper
- ⅓ cup olive oil
Instructions
Cast Iron Flank Steak
- Preheat your oven to 400°F. In a bowl, mix together the garlic powder, onion powder, paprika, cumin, cayenne, salt, black pepper, baking soda, brown sugar, and lime juice to create the marinade. Coat the flank steak thoroughly on all sides, making sure every surface is covered. Let the steak marinate for at least 15 minutes (or up to 3 hours in the refrigerator for deeper flavor). Before cooking, allow the steak to sit at room temperature for 15–30 minutes to ensure even cooking and the best sear.
- Heat avocado oil in a cast iron skillet over medium-high heat. Once the oil is shimmering and hot, carefully lay the marinated flank steak in the skillet. Sear for about 4 minutes per side, or until a deep golden crust forms.
- Transfer the skillet to the preheated 400℉ oven and cook for an additional 5–8 minutes, depending on your preferred doneness (I cooked mine for 5 minutes for medium-rare). Remove the steak from the oven and let it rest for 5–10 minutes before slicing.
Red Chimichurri
- To a food processor, add all ingredients except the olive oil. Pulse until the mixture reaches your desired chimichurri consistency—smooth or slightly chunky. Transfer to a bowl, then pour in the olive oil and stir until fully combined. Adjust seasoning to taste and serve.
To Serve
- To serve, slice the flank steak against the grain and then spoon the red chimichurri generously over the top. Enjoy immediately while warm!
