Cast Iron Flank Steak is the perfect weeknight steak dinner. Economical, lean and high in protein, flavorful and cooks in under 10 minutes.
This Cast Iron Flank Steak makes a regular appearance on our table. While we make exceptions around here for ice cream, we plan to eat nutritious meals with varied ingredients from all the food groups every day. When the Georgia Beef Board invited us to celebrate Georgia’s 1500 beef producers for National Beef Month, we were very excited to participate.
High quality beef is a part of our weekly meal plan because of the nutrition it provides. But this Cast Iron Flank Steak makes it into the dinner rotation often because it is lean, healthy and all my kids will eat it without complaining. It doesn’t hurt that it cooks for under 10 minutes. You know dinner is quick when the main entrée is on the table and you are still waiting on the green beans to finish cooking.
So here is a handy little tip: to properly prepare a Cast Iron Flank Steak, you must have a cast iron skillet. (Yes, I know. Shocking, right?) I have more pots, pans, and skillets and kitchen gear than I will ever admit on this website. You might call me a collector (hoarder). But nothing works better than a good old fashioned Lodge Cast Iron Skillet. While there are plenty of cast iron skillets that will cook as well, I just don’t know that any of them will ever beat the value. This is the 15 inch Cast Iron Skillet that is my go-to when searing larger pieces of meat. It is big enough to handle the job. A little heavy. And awesome. You can check it out on Amazon here.
A word about Flank Steak. The universe means for it to be cooked medium rare. If you are super picky about your steak being cooked at a higher temperature than that – first, I am sorry. Secondly, you might be able to cook a high quality flank steak to medium but no further. The fat that naturally occurs in other cuts of beef is what makes them so tender. Flank steak is VERY lean, making it a great, healthy choice. But it will also chew like an old shoe if you cook it to well done. Trust me, medium rare. I promise you are going to love it even if you prefer other cuts cooked to a higher temperature.
NOTE: If you can’t find flank steak, skirt steak makes a great alternative. Use the same cooking method and marinade but make sure you remove the thin membrane on the back side of the skirt steak. Many butchers leave it for you to deal with so double check! If you leave it on, your steak will be significantly tougher. Also cut skirt steak thinly against the grain. That means cut the steak at an angle on the long side, not the short side. It seems weird, I know. But you will end up with big beefy flavor that is tender enough to eat rather than chew indefinitely. Also note that flank steak and skirt steak are not the same thing but grocery stores often confuse them and label them interchangeably.
Because this Cast Iron Flank Steak cooks so fast, we often cook more than we will eat at one meal. Save the leftovers for steak tacos, steak and eggs, thin slice for an awesome steak sandwich. Of course, to make this plan work, you have to leave the extra steaks in the kitchen and store them in the fridge before anyone sees them.
This post is sponsored by the Georgia Beef Board, the state chapter of the National Beef Checkoff. All opinions are my own – except the ones that belong to my husband and 3 kids who are very excited about National Beef Month.
Looking for more great beef recipes? This Coriander Crusted Steak Salad is also perfect for weeknight meals and is so delicious!
These Easy Beef Empanadas are a favorite of my kids too!