No grill needed, this Cast Iron Flank Steak is marinated to add flavor and tenderize it before being seared on a cast-iron and cooked to perfection!
What's in a Steak Marinade?
Full list of ingredients and measurements listed in the recipe below.
Marinating the flank steak with an acidic ingredient is an important step because it tenderizes the meat by chemically breaking down some of the muscle fibers in the meat. I recommend marinating for at least 4 hours, but not longer than 24. Overnight or the morning of cooking is perfect!
Here’s what is in the cast-iron flank steak marinade
- Balsamic Vinegar: It is very acidic and will help break down the muscle fibers of the flank steak to result in a deliciously tender steak!
- Olive Oil: Quality is always key!
- Garlic: This gives the steak great flavor! Add a few extra cloves for more garlicky flavor.
- Fresh Herbs: I used parsley, but you can also use fresh cilantro or oregano.
- Dried Herbs: A simple Italian Seasoning will do, but I like to create my own blend by adding dried oregano, garlic powder, and onion powder.
What is Salsa Verde made of?
Salsa Verde is an uncooked sauce that can be used in cooking or on grilled meats, which is exactly how we’re using it in this recipe! It originates in Italy and is herbaceous, bright and so, so flavorful.
The ingredients in this salsa verde are:
Full list of ingredients and measurements listed in the recipe below.
- Basil & Parsley: use one loosely-packed cup each. You can include the stems, they actually have a TON of flavor.
- Garlic: it wouldn’t be salsa verde without garlic! Throw in a few cloves, no need to mince!
- Capers: We love the flavor this adds to salsa verde. If you're not a fan just leave it out.
- Balsamic Vinegar: is a traditional addition to chimichurri. It brightens it up and even gives a tiny bit of sweetness!
- Olive Oil: This helps emulsify the ingredients and make a delicious sauce like consistency.
What to Serve with this Steak
We love adding a side to this flank steak to make a complete meal. Try out some of these recipes:
Goat Cheese Salad
Tips
I promise you don’t need a grill to make delicious flank steak! Here’s a few of my suggestions for perfectly cooked indoor flank steak:
- Use a cast-iron skillet! I love cast-irons because they give food a bit of the “char” that is reminiscent of grilling. They’re large, sturdy and conduct heat well, so they can handle searing a steak. Cast-irons are also very affordable. This is my favorite grill pan. However this cast iron skillet is a great, more affordable option.
- Get a meat thermometer. I use mine all the time, with steak, chicken, or any meat that I’m cooking. It allows you to take the guessing out of it and know exactly when your meat is cooked perfectly. Because thickness varies so much, it’s really hard to guess an accurate cook time if you don’t have a meat thermometer.
- Remove the steak from the fridge for at least 30 minutes before cooking to allow it to come to room temperature. When the steak is room temperature, it will cook evenly and you won’t end up with a raw middle and burnt outside.
- Turn on the fans and open the windows and open your windows! It’s inevitably going to get a little bit smoky, but it shouldn’t be anything out of control and that your fans can’t handle.
FAQ's
What cut of meat is flank steak?
Flank steak (you may see it be called Skirt Steak in stores), is a lean, affordable and versatile cut of beef! It is perfect for grilling, sautéing or roasting. Many people shy away from this cut because when they’ve had it, it’s been really tough and chewy.
How can you prevent flank steak for getting tough?
1. Marinate the flank steak and include acidic ingredients to the marinade to tenderize the meat.
We’ll go over the marinade soon!
2. Don’t cook the steak past medium.
3. Be sure to allow the flank steak to rest for at least 10 minutes before thinly slicing against the grain.
What should be the internal temperature of the flank steak?
The best way to tell if your steak is cooked perfectly is by checking the temperature of the steak with an instant read thermometer. Simply stick the thermometer probe into the thickest part of the steak to check the temperature. The following will help you know at what temperature your steak will be done:
- Rare: 115ºF
- Medium Rare: 125ºF (My preferred temp and the pictured steak!)
- Medium: 135ºF
- Medium Well: 140ºF
- Well Done: 150ºF
Looking for more?
Also be sure to try my Grilled New York Steaks!
📋 Recipe
Cast Iron Flank Steak with Salsa Verde
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Ingredients
Steak:
- 1 lb Flank Steak
- ¼ cup Olive Oil
- ½ cup Balsamic Vinegar
- 2 cloves garlic finely chopped
- 3 tablespoons chopped flat leaf parsley
- 2 tablespoons Dried Italian Seasoning
Salsa Verde:
- 1 cups fresh parsley
- 1 cup fresh basil
- 1 garlic clove
- 2 teaspoons Balsamic Vinegar
- 2 tablespoons capers rinsed and drained
- ½ cup extra-virgin olive oil
- Coarse salt and ground pepper
Instructions
Steak:
- Combine the ingredients for the flank steak marinade. Add the steak and let marinate for at least 4 hours, no more than 24 hours.
- Heat a grill or grill pan over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss cross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and serve with the salsa verde for the steak. Serve immediately.
For the Salsa Verde:
- In a food processor or blender, combine herbs, garlic, vinegar, and capers. Pulse until coarsely chopped, 20 seconds. Then add Transfer to a small bowl and stir in olive oil. Season with salt and pepper.
Notes
-
- Use a cast-iron skillet! I love cast-irons because they give food a bit of the “char” that is reminiscent of grilling. They’re large, sturdy and conduct heat well, so they can handle searing a steak. Cast-irons are also very affordable. This is my favorite grill pan. However this cast iron skillet is a great, more affordable option.
- Get a meat thermometer. I use mine all the time, with steak, chicken, or any meat that I’m cooking. It allows you to take the guessing out of it and know exactly when your meat is cooked perfectly. Because thickness varies so much, it’s really hard to guess an accurate cook time if you don’t have a meat thermometer.
- Remove the steak from the fridge for at least 30 minutes before cooking to allow it to come to room temperature. When the steak is room temperature, it will cook evenly and you won’t end up with a raw middle and burnt outside
- Turn on the fans and open the windows and open your windows! It’s inevitably going to get a little bit smoky, but it shouldn’t be anything out of control and that your fans can’t handle
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