Easy Cast Iron Marinated Flank Steak with Homemade Chimichurri Sauce
This easy marinated flank steak is tender, flavorful, and perfect for weeknight dinners—especially with the homemade chimichurri sauce!
Equipment
Ingredients
Marinated Flank Steak
- 1 lb flank steak
- 1 tbsp avocado oil or any neutral oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp cayenne pepper
- 1 tbsp brown sugar
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp baking soda
- juice of 1 lime
- juice of 1 orange
Chimichurri Sauce
- 1 cup flat leaf parsley finely chopped
- ½ cup cilantro finely chopped
- 1 shallot finely chopped
- 4 garlic cloves minced
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tsp dried oregano
Instructions
Marinated Flank Steak
- In a mixing bowl, whisk together the garlic powder, onion powder, paprika, cumin, cayenne, brown sugar, salt, pepper, baking soda, lime juice, and orange juice until well combined. Add the flank steak, making sure it’s fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 3 hours.
- Preheat the oven to 400℉. Heat the oil in a cast iron skillet over medium-high heat. Once the oil is hot, add the marinated flank steak and sear for about 4 minutes on each side, until a deep golden crust forms. Transfer the skillet to the preheated oven and cook for an additional 5–8 minutes, depending on the thickness of the steak and your preferred doneness.
- Remove the flank steak from the skillet and transfer it to a cutting board. Let it rest for 5–10 minutes to allow the juices to redistribute. Slice thinly against the grain, and serve with a generous drizzle of chimichurri sauce.
Chimichurri Sauce
- Prepare your ingredients by finely chopping the parsley, cilantro, and shallot, and mincing the garlic.
- In a mixing bowl, combine all of the chimichurri ingredients and stir until well mixed. Let sit for at least 10 minutes to allow the flavors to meld.
Notes
- Resting the Meat: Letting the flank steak rest for 5–10 minutes after cooking is essential. This helps the juices redistribute throughout the meat, keeping it tender and flavorful.
- Slice Against the Grain: Always slice flank steak against the grain for the most tender bite. This shortens the muscle fibers, making the steak easier to chew.
- Marinating: Marinating enhances flavor and tenderness. Aim for at least 30 minutes, but if you're short on time, you can skip it—the steak will still turn out delicious.
- Chimichurri Tip: Let the chimichurri sit for at least 10–15 minutes before serving. This allows the flavors to develop. Store any leftover sauce in an airtight container in the fridge for up to 5 days.
- Storage & Reheating: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave in short intervals to avoid drying out.
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