This Cast Iron Flank Steak is your new go-to for a quick, restaurant-worthy dinner. Juicy, flavorful, and cooked in just minutes with simple spices and olive oil, it's perfect for busy weeknights or when you're craving something hearty and satisfying without a lot of fuss.
Before You Cook, Read This!
💬 The Vibe: Juicy steak with a beautiful sear and minimal effort.
🔑 What You Gotta Know: Flank steak is lean and cooks quickly, don’t overdo it. Sear hard, rest well, and always slice against the grain.
🍴 Best Bite Alert: Serve with Sun-Dried Tomato Pesto or Creamy Mashed Potatoes for an unforgettable combo.
Why You'll Love This Recipe
- Ready in under 20 minutes!
- No grill required, just a stovetop and a cast iron skillet.
- Bold, simple seasoning with pantry staples.
- Easy to pair with your favorite sides.
- Perfect for weeknights or date nights.
Ingredients You'll Need
- Flank Steak – This cut is lean, full of flavor, and ideal for quick high-heat cooking. You can also use flat iron or top sirloin in a pinch.
- Paprika – Adds mild heat and rich color to the steak crust.
- Ground Cumin – Brings an earthy, slightly smoky flavor to the seasoning blend.
- Salt & Black Pepper – Enhances flavor and keeps the steak well-balanced.
- Olive Oil – Used to sear the steak and help develop a perfect crust in the cast iron skillet.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Cast Iron Flank Steak
Season the Steak: In a small bowl, stir together paprika, cumin, salt, and pepper. Pat the steak dry and rub both sides with the seasoning blend.
Heat the Skillet: Place a cast iron skillet over medium-high heat. Add the olive oil and allow it to get hot and shimmering.
Sear the Steak: Carefully place the steak into the skillet. Let it sear undisturbed for 6 minutes.
Flip and Finish: Turn the steak and cook the other side for 6–8 minutes, depending on your preferred doneness (135°F for medium rare, 145°F for medium).
Rest and Slice: Remove the steak from the skillet and let it rest for 10 minutes before slicing against the grain into thin strips. Enjoy!
Recipe Tips & Variations
- Don’t overcook it. Flank steak is lean and best enjoyed medium-rare to medium.
- Let it rest. Resting after cooking keeps the juices locked in.
- Slice it right. Always cut against the grain for tenderness.
- Try a topping. Add a spoonful of Sun-Dried Tomato Pesto or chimichurri for a flavor boost.
- Use leftovers. Slice and serve on top of salads, tacos, or in wraps.
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What to Serve with Cast Iron Flank Steak
Storage Tips
- Refrigerate: Store cooled steak in an airtight container for up to 3 days.
- Reheat: Warm slices in a skillet or microwave just until heated through.
- Freeze: Wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Yes! Just grill over high heat for the same timing, 6 minutes per side for medium.
Yes, flat iron or boneless top sirloin will also work well in this recipe.
Reheat in a hot skillet for 1–2 minutes per side or enjoy cold over salads and bowls.
More Easy Dinner Recipes You'll Love
- Ribeye Steak
- Hibachi Chicken
- Hibachi Steak
- Brown Sugar Dijon Glazed Salmon
- Cod in Papillote
- Southern Meatloaf
Have you made this steak recipe? Leave a comment below or tag me @simplylakita on Instagram. I'd love to see how it turned out!
📖 Recipe
Easy Cast Iron Flank Steak
Video
Equipment
- 1 small bowl
- 1 cast iron skillet
Ingredients
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 ½ pounds flank steak
- 2 tablespoons olive oil
Instructions
- In a small bowl, mix together 1 teaspoon paprika, ½ teaspoon ground cumin, 1 ½ teaspoons salt, and 1 teaspoon ground black pepper.
- Pat 1 ½ pounds flank steak dry and rub seasoning evenly on both sides.
- Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat until shimmering.
- Add steak and sear for 6 minutes, undisturbed.
- Flip and cook an additional 6–8 minutes until internal temperature reaches 135°F for medium rare or 145°F for medium.
- Remove from the skillet and let it rest for 10 minutes.
- Slice against the grain and serve immediately. Enjoy!
Notes
- Don’t overcook it. Flank steak is lean and best enjoyed medium-rare to medium.
- Let it rest. Resting after cooking keeps the juices locked in.
- Slice it right. Always cut against the grain for tenderness.
- Try a topping. Add a spoonful of Sun-Dried Tomato Pesto or chimichurri for a flavor boost.
- Use leftovers. Slice and serve on top of salads, tacos, or in wraps.
Original post date 07/22/2020. Updated 05/22/2025.
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