Cast Iron Flank Steak (No Marinade)

This easy Cast Iron Flank Steak is made with a delicious, herby chimichurri butter that elevates every bite. Perfectly seared in the pan, this steak is juicy and tender and a great option for date night dinners! Simply pair it with your favorite sides, like mashed potatoes or roasted vegetables, for a more filling meal.

This cast iron flank steak is a fantastic recipe for nights when you want a restaurant-worthy experience without the high bill. With easy seasoning and a flavorful herby butter topping that beats even the best flank steak marinade, you won’t feel like you’re missing out!

Here are a few more steak-centric recipes to try out this week: Picanha Steak or Steak Street Tacos.

Flank Steak vs Skirt Steak

Both flank and skirt steak are considered flat steaks, though they’re each from different parts of the cow. Flank steak comes from the abdomen area, and skirt steak is sectioned from the diaphragm muscles. Because of where each steak cut comes from, they each have a different consistency and flavor.

Flank steak offers a delicious beefy taste and can be cooked to any temperature. While skirt steak has a bolder beef flavor, it is a tougher cut of meat, so it’s best when it’s cooked to a rare or medium-rare temperature. Since flank steak is easier to find at the grocery store, I recommend using it for recipes like this cast iron flank steak.

Why You’ll Love This Recipe

• Simple ingredients – This yummy cast iron flank steak recipe is created with fresh herbs, spices, butter, and flank steak, all easy-to-find ingredients. You may even have most of the ingredients in your pantry/fridge.
• Full of flavor – The herby chimichurri butter adds a ton of flavor to this tasty recipe.
• Elevated recipe – Making a zesty herb butter as a steak topping creates a more sophisticated dish.
• Quick – Since you aren’t creating a soy sauce (or other sauce) marinated flank steak, you can skip the additional 2-6 hours of marinating time and start cooking immediately.
• Great for date nights – This restaurant-worthy recipe is great for special occasions or date nights during the month.

Ingredients & Substitutions

• Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Flank Steak in a Cast Iron Skillet

Quick Overview

• Rub steak with spice mix.
• Heat pan with oil.
• Sear steak.
• Add herb butter.

Step by Step Instructions

Step 1: In a small bowl, mix together the butter, parsley, lemon zest, and chili flakes. Set aside.

Step 2: In another small bowl, combine the salt, pepper, and minced garlic.

Step 3: Rub both sides of the steak with the salt mixture.

Step 4: Heat a generous amount of grape seed oil in a cast iron pan over high heat until shimmering.

Step 5: Carefully place the steak in the center of the hot pan without moving it. Sear for 3-4 minutes until a crust forms.

Step 6: Flip the steak and sear the other side for another 3-4 minutes.

Step 7: Reduce the heat to medium and continue cooking until the steak reaches an internal temperature of 125-130 degrees Fahrenheit, about 1-2 minutes more per side.

Step 8: While the steak cooks, fry the garlic cloves, oregano, and thyme sprigs in the oil until golden. Remove them from the oil and place on a cutting board.

Step 9: Let the steak rest on the cutting board for about 5-10 minutes.

Step 10: While the steak rests, chop the fried herbs and garlic.

Step 11: Using a fork, mix the chopped herbs and garlic with the butter mixture from Step 1.

Step 12: Spread the herb-infused butter over the rested steak and sprinkle with a pinch of salt before slicing against the grain.

Recipe Serving Suggestions

Garnish the cast iron flank steak with additional fresh chopped parsley, chopped chives, or a drizzle of chimichurri sauce for a bolder taste. I love serving this cast iron flank steak no marinade recipe with hearty potato sides. Here are a few ideas:

• Garlic Parsley Potatoes
• Roasted Potatoes and Asparagus with Parmesan
• Lebanese Potato Salad
• Air Fryer Scalloped Potatoes

Expert Tips

• Be generous with the salt. Since flank steak is a leaner piece of meat, adding a generous amount of salt will help create more tender slices. It also adds a delicious taste to the steak.
• Use a high smoke point oil. The best cast iron steak is seared on a high temperature. To achieve this, you’ll need to use a high smoke point oil so it can withstand the higher temp.
• Do not overcook the steak. Because flank steak is lean, you’ll dry out the steak if you overcook it. Be sure to check the flank steak cast iron time as you sear/cook the steak. It should only take about 7-10 minutes in total. You can also check the internal temperature before you remove flank steak from the stove to be sure it’s properly cooked.
• Allow the steak to rest. Allowing the steak to rest after cooking lets the internal liquids redistribute for a juicier, tender flank steak.
• Slice the meat against the grain. This particular slicing method helps provide more tender pieces of cast iron flank steak. If you cut with the grain, you’ll notice steak pieces that are tougher to chew.

Additions & Variations

• Add other fresh herbs – Chimichurri butter can be made with various fresh herbs, including basil. Don’t be afraid to experiment with the herb butter in this cast iron flank steak dish.
• Make a simpler herb butter – If you’re short on time, you can keep it simple by chopping fresh herbs like oregano and parsley to mix with the butter. This herb butter will still add delicious flavor to the recipe.
• Use a different steak cut – If you’re not on a tight budget, you can create a more indulgent recipe with other cuts like filet mignon, tomahawk, or ribeye. These steaks will also taste great with the chimichurri butter.

Recipe FAQs

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