This Flank Steak Recipe is so easy and perfect for busy weeknights. An affordable flank steak is portioned and cooked quickly in a traditional cast iron pan and elevated to restaurant quality with a quick and delicious garlic butter sauce.
Flank Steak Recipe
This flank steak recipe starts with a 2 pound flank steak. I usually purchase mine from Costco in a two pack and freeze the second flank steak to use in my Sheet Pan Steak Fajita Recipe or Grilled Carne Asada.
Start by cutting the flank steak into four equal portions. This is a great way to serve an inexpensive steak dinner, and it cooks so quickly it’s perfect even on a busy weeknight!
Cast Iron Skillet Steak
For this recipe, use a good old-fashioned cast iron pan. Sear the seasoned flank steaks quickly on both sides, then transfer them to the oven for a very short amount of time to finish cooking. Finally, while the steaks are resting, whip up a delicious pan sauce that will take the steak from simple to restaurant style.
These steaks will cook very quickly, in just a matter of minutes depending on thickness.
Once the steaks have rested, slice against the grain before serving for a truly tender skillet flank steak. Spoon garlic butter sauce over steaks before serving.
- 2 pound flank steak
- kosher salt and freshly ground black pepper
- 2 teaspoons vegetable oil
- 3 tablespoons butter divided
- 3 cloves garlic minced
- 3/4 cup dry white wine I used chardonnay
- 2 tablespoons chopped fresh parsley
Preheat oven to 400 degrees. Mince garlic and parsley and set aside so they are ready to add to sauce.
Divide flank steak into 4 equal portions, pat dry and season with kosher salt and freshly ground black pepper.
In a large cast iron pan, heat oil over medium high heat until pan is very hot. Add 1 tablespoon of butter to pan and let melt. Sear steaks on both sides, about 3 minutes per side.
Place cast iron skillet into oven and cook for another 3 minutes, or until steaks reach 125 degrees on an instant read thermometer.
Carefully remove cast iron skillet from oven and return to stovetop, handle will be very hot. Remove steaks from pan and set aside to rest, then prepare pan sauce.
Heat skillet over medium low heat, add 1 tablespoon of butter and garlic to skillet and saute for 1-2 minutes.
Add white wine and any juices from resting steak to pan and increase heat to medium high. Bring to boil and let reduce about 5 minutes until slightly thickened, scraping up brown bits from pan as it reduces.
Remove pan from heat, add final tablespoon of butter and freshly chopped parsley to sauce and season with additional slat and pepper as needed.
Slice flank steak portions against the grain, spoon sauce over slices and serve.
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- and...most important...absolutely DELICIOUS