Cast Iron Flank Steak (Quick, Flavorful & Topped with Red Chimichurri)
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.
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!
Notes
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 chimichurri to brighten it back up.
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