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flank steak in square white baking dish topped with sun dried tomato pesto
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5 from 1 vote

Cast Iron Flank Steak w/Sun Dried Tomato Pesto

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. simplylakita.com #flanksteak #easysteakrecipe
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: flank steak
Servings: 4
Calories: 252kcal


  • cast iron skillet


  • 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


  • 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!


Calories: 252kcal | Carbohydrates: 4g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 389mg | Potassium: 602mg | Fiber: 1g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 2mg