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Cast Iron Flank Steak is a simple steak recipe made in minutes with a few seasonings, olive oil, and a cast iron skillet. Topped with a deliciously flavorful Sun Dried Tomato Pesto for the ultimate dish.
Weeknight dinner should be quick, simple, and flavorful!
There is no need to spend a lot of time in the kitchen during the week preparing a meal for your family. You should also not have to resort to ordering dinner out when you can prepare something delicious in minutes. No judgement if you do, I’m just here to give you a few options to pull out for those times when you need to ‘wow’ the people that you love.
I also love recipes that look as if they took hours and tons of effort in the kitchen and appear to have possibly come from a restaurant, but indeed did not. One such recipe I will be sharing with you today. This flank steak is rubbed with a simple blend of seasoning before cooking in a large warm cast-iron skillet with olive oil. However, we are not done there, as the steak rest before slicing, whip up a simple sun-dried tomato pesto to serve with the steak for an extra layer of flavor that pairs well with this protein. Add in some pasta, a salad, or your favorite rice or pasta for a complete meal.
Why use flank steak?
Flank steak, also sometimes referred to as London Broil, is lean and flavorful. It can also usually be found as a thinner cut of meat which allows it to cook quickly at a high temperature. It is a good all-purpose beef cut the works well with sauteing. Because it is so lean, be careful not to overcook it or else it may end up dry and tough. Try to cook it to the level of medium for best results and slice it against the grain when ready to serve.
What ingredients do I need for this recipe?
- Flank steak, may also use flat-iron steak or boneless top sirloin
- Paprika
- Cumin
- Olive oil
- Sun-dried tomatoes
- Garlic
- Fresh basil
- Apple cider vinegar
- Salt
- Ground black pepper
How to make flank steak with sun dried tomato pesto:
Remove the flank steak from the packaging and set aside. In a small bowl stir together the paprika, cumin, salt, and black pepper. Rub the seasoning mixture evenly on both sides of the flank steak.
Heat the cast-iron skillet over medium-high heat. Pour in the olive oil and allow it to heat thoroughly. Carefully add the steak to the hot skillet. Allow the steak to cook undisturbed for 6 minutes. Carefully flip the steak to the other side and allow it to cook for an additional 6 to 8 minutes depending on your level of preferred doneness.
Remove the steak from the cast iron skillet and place on a plate to allow it to rest for 10 minutes. While the steak rest, begin making the sun dried tomato pesto. Using a food processor or blender, add the sun dried tomatoes, garlic, basil, apple cider vinegar, salt, black pepper, and water. Process or blend until combined and slightly chunky.
Top the flank steak with the sun dried tomato pesto and serve warm.
Cast Iron Flank Steak w/Sun Dried Tomato Pesto
Ingredients
- 1 pound flank steak (or flat-iron steak or boneless top sirloin)
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- ½ cup sun dried tomatoes in oil
- 1 clove garlic
- ¼ cup fresh basil leaves
- 2 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons water
Instructions
- Remove the flank steak from the packaging and set aside.
- In a small bowl stir together ½ teaspoon paprika, ½ teaspoon ground cumin, ¼ teaspoon salt, ¼ teaspoon ground black pepper.
- Rub the seasoning mixture evenly on both sides of the flank steak.
- Heat the cast iron skillet over medium high heat. Pour in the 2 tablespoons olive oil and allow it to heat thoroughly.
- Carefully add the steak to the hot skillet. Allow the steak to cook undisturbed for 6 minutes. Carefully flip the steak to the other side and allow it to cook for an additional 6 to 8 minutes depending on your level of preferred doneness.
- Remove the steak from the cast iron skillet and place on a plate to allow it to rest for 10 minutes. While the steak rest, begin making the sun dried tomato pesto.
- Using a food processor or blender, add the ½ cup sun dried tomatoes in oil, 1 clove of garlic, ¼ cup basil, 2 tablespoon apple cider vinegar, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and 3 tablespoons of water. Process or blend until combined and slightly chunky. For a smoother pesto, add more water until you reach the consistency that you prefer.
- Top the flank steak with the sun dried tomato pesto and serve warm. Enjoy!
Nutrition
Need more easy protein recipes? Try these:
Have any comments, questions, or other delicious ways to use this Cast Iron Flank Steak? Please share them in the comments below!
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