28 Mouthwatering Flank Steak Recipes for Perfect Pan Seared Dishes

Unlock the secret to restaurant-quality dinners right in your own kitchen with these incredible flank steak recipes! Whether you’re craving quick weeknight meals or impressive weekend feasts, this collection transforms this versatile cut into perfectly pan-seared masterpieces. Get ready to discover 28 mouthwatering dishes that will make you the star of your dinner table—your taste buds are about to thank you!

Pan-Seared Flank Steak with Garlic Herb Butter

Perfect for busy weeknights yet fancy enough for weekend entertaining, this pan-seared flank steak has become my go-to protein solution. I discovered this recipe during a chaotic Tuesday when I needed something impressive but quick, and now it’s in regular rotation at our house. The garlic herb butter melting over the hot steak creates the most incredible pan sauce that makes even simple vegetables feel special.

Ingredients

– 1.5 lbs flank steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 4 tbsp unsalted butter
– 3 cloves garlic
– 1 tbsp fresh parsley
– 1 tsp fresh thyme

Instructions

1. Pat the flank steak completely dry with paper towels on both sides.
2. Rub the steak evenly with olive oil, then season both sides with kosher salt and black pepper.
3. Let the steak sit at room temperature for 30 minutes to ensure even cooking.
4. Heat a large cast-iron skillet over medium-high heat until smoking hot, about 3-4 minutes.
5. Place the steak in the hot skillet and cook undisturbed for 5-6 minutes until a dark brown crust forms.
6. Flip the steak using tongs and cook for another 4-5 minutes for medium-rare (130°F internal temperature).
7. Transfer the steak to a cutting board and let it rest for 10 minutes to redistribute juices.
8. While the steak rests, reduce the skillet heat to medium and add butter to the pan.
9. Mince the garlic cloves and add them to the melted butter, cooking for 30 seconds until fragrant.
10. Chop the fresh parsley and thyme, then stir them into the garlic butter.
11. Slice the rested steak against the grain into 1/4-inch thick slices.
12. Arrange the sliced steak on a platter and pour the warm garlic herb butter over the top.

Every slice of this flank steak delivers incredible tenderness when cut properly against the grain, while the garlic herb butter soaks into the meat for maximum flavor. I love serving this over a bed of arugula with the pan drippings acting as a warm dressing, or slicing it thin for the most amazing steak sandwiches the next day.

Simple Pan-Cooked Flank Steak with Red Wine Reduction

Just last Tuesday, I found myself staring at a beautiful flank steak in my fridge with zero inspiration until I remembered my grandmother’s simple pan-cooking method. Juicy, tender, and surprisingly elegant with just a few pantry staples, this recipe has become my go-to for busy weeknights when I want something special without the fuss. Honestly, it’s the red wine reduction that really elevates this dish from simple steak to restaurant-worthy meal.

Ingredients

– 1.5 lbs flank steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1 cup dry red wine
– 1/2 cup beef broth
– 2 tbsp unsalted butter
– 1 tbsp fresh thyme leaves

Instructions

1. Pat the flank steak completely dry with paper towels on both sides.
2. Season both sides of the steak evenly with kosher salt and black pepper.
3. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the steak in the hot skillet and cook undisturbed for 5 minutes.
5. Flip the steak using tongs and cook for another 4 minutes for medium-rare (internal temperature 130°F).
6. Transfer the steak to a cutting board and let it rest for exactly 10 minutes.
7. Reduce the skillet heat to medium and add minced garlic, cooking for 30 seconds until fragrant.
8. Pour in the red wine, scraping up all the browned bits from the bottom of the skillet.
9. Add the beef broth and fresh thyme leaves, simmering until the liquid reduces by half, about 6-8 minutes.
10. Remove the skillet from heat and whisk in the unsalted butter until the sauce becomes glossy and slightly thickened.
11. Slice the rested steak against the grain into 1/4-inch thick slices.
12. Arrange the sliced steak on a platter and drizzle the red wine reduction over the top.

Using a cast-iron skillet ensures you get that perfect crust while maintaining even heat distribution. The resting period is non-negotiable—it allows the juices to redistribute throughout the meat. Always slice against the grain to guarantee maximum tenderness in every bite. Ultimate tenderness meets rich, savory flavors in this beautifully simple dish. I love serving it over creamy mashed potatoes where the reduction pools beautifully, or slicing it thin for steak sandwiches the next day—the wine sauce makes incredible au jus for dipping.

Zesty Lemon and Herb Flank Steak in a Skillet

Remember that time I tried to grill flank steak in the rain? Let’s just say my patio umbrella and I both learned a valuable lesson about weather forecasts. Now I make this zesty lemon and herb version exclusively in my trusty cast iron skillet—rain or shine, it never lets me down.

Ingredients

– 1.5 lbs flank steak
– 3 tbsp olive oil
– 2 tbsp fresh lemon juice
– 2 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tsp fresh thyme leaves
– 1 tsp salt
– ½ tsp black pepper
– ¼ tsp red pepper flakes

Instructions

1. Pat the flank steak completely dry with paper towels on both sides.
2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme leaves, salt, black pepper, and red pepper flakes.
3. Place the flank steak in a shallow dish and pour the marinade over it, coating both sides evenly.
4. Cover the dish with plastic wrap and refrigerate for exactly 30 minutes—this short marinade time prevents the lemon juice from breaking down the meat fibers too much.
5. Heat a large skillet over medium-high heat for 2 minutes until a drop of water sizzles immediately.
6. Remove the steak from the marinade, letting excess drip off, and place it in the hot skillet.
7. Cook for 5 minutes without moving to develop a deep brown crust.
8. Flip the steak using tongs and cook for another 4 minutes for medium-rare (130°F internal temperature).
9. Transfer the steak to a cutting board and let it rest for 8 minutes—this allows the juices to redistribute throughout the meat.
10. Slice the steak thinly against the grain at a 45-degree angle for maximum tenderness.

Key to this dish’s magic is how the bright lemon cuts through the rich beef, while the fresh herbs create this incredible aromatic crust. I love serving these thin slices over a bed of arugula with shaved parmesan—the warm steak slightly wilts the greens for the most satisfying salad you’ll ever eat.

Savory Pan-Fried Flank Steak with Mushroom Sauce

Every time I make this savory pan-fried flank steak with mushroom sauce, it takes me back to those cozy Sunday dinners at my grandma’s house where the kitchen always smelled like heaven. There’s something magical about how the rich mushroom sauce complements the perfectly seared steak—it’s become my go-to comfort meal whenever I need a little culinary hug. I’ve tweaked this recipe over the years to get that ideal balance of tender meat and velvety sauce that never fails to impress.

Ingredients

– 1.5 lbs flank steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 8 oz cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1/2 cup beef broth
– 1/4 cup heavy cream
– 1 tbsp unsalted butter
– 1 tbsp fresh parsley, chopped

Instructions

1. Pat the flank steak completely dry with paper towels on both sides.
2. Season both sides of the steak evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the steak in the hot skillet and cook undisturbed for 5 minutes to develop a deep brown crust.
5. Flip the steak using tongs and cook for another 4 minutes for medium-rare (135°F internal temperature).
6. Transfer the steak to a cutting board and let it rest for 10 minutes—this keeps the juices inside.
7. Add sliced mushrooms to the same skillet and cook for 6 minutes until golden brown and tender.
8. Stir in minced garlic and cook for 1 minute until fragrant but not burned.
9. Pour in beef broth, scraping up all the browned bits from the bottom of the pan.
10. Simmer the sauce for 3 minutes until slightly reduced.
11. Stir in heavy cream and butter until the sauce becomes smooth and slightly thickened.
12. Slice the rested steak thinly against the grain for maximum tenderness.
13. Spoon the mushroom sauce over the sliced steak.
14. Garnish with fresh chopped parsley.
Zesty and deeply satisfying, the flank steak comes out incredibly tender when sliced against the grain, while the mushroom sauce adds an earthy richness that coats every bite beautifully. I love serving this over creamy mashed potatoes or alongside roasted asparagus for a complete meal that feels both elegant and comforting.

Quick Garlic and Rosemary Flank Steak on the Stove

A busy weeknight doesn’t mean you have to sacrifice flavor—this garlic and rosemary flank steak has become my go-to when I’m craving something hearty but short on time. Inspired by the fragrant rosemary bush thriving in my kitchen window, this recipe delivers restaurant-quality results with minimal effort, perfect for those evenings when takeout seems tempting but homemade feels more satisfying.

Ingredients

• 1.5 lbs flank steak
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup beef broth
• 1 tbsp butter

Instructions

1. Pat the 1.5 lbs flank steak completely dry with paper towels on both sides.
2. Rub 1 tsp kosher salt and 1/2 tsp black pepper evenly over both surfaces of the steak.
3. Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering (about 2 minutes).
4. Place the seasoned flank steak in the hot skillet and sear undisturbed for 5 minutes.
5. Flip the steak using tongs and cook for another 4 minutes for medium-rare (internal temperature 130°F).
6. Transfer the cooked steak to a cutting board and let rest for 8 minutes—this allows juices to redistribute evenly.
7. Reduce skillet heat to medium and add remaining 1 tbsp olive oil.
8. Sauté 4 cloves minced garlic and 2 tbsp chopped fresh rosemary for 45 seconds until fragrant but not browned.
9. Pour 1/4 cup beef broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
10. Simmer the sauce for 2 minutes until slightly reduced.
11. Remove skillet from heat and swirl in 1 tbsp butter until melted and emulsified.
12. Slice the rested steak thinly against the grain at a 45-degree angle for maximum tenderness.
13. Drizzle the warm garlic-rosemary pan sauce over the sliced steak before serving.

Velvety slices of steak with a robust crust give way to tender, juicy interiors infused with aromatic garlic and earthy rosemary. The pan sauce adds a luxurious richness that clings beautifully to each slice—I love serving this over creamy mashed potatoes or stuffing it into warm tortillas for next-day steak tacos that never fail to impress.

Tex-Mex Pan-Seared Flank Steak Fajitas

Gosh, there’s something magical about that sizzling sound when steak hits a hot skillet—it instantly transports me back to my first trip to Texas, where I discovered the joy of perfectly seared fajitas. I’ve since perfected this pan-seared version that brings all that smoky, savory goodness right to your home kitchen, no grill required.

Ingredients

– 1.5 lbs flank steak
– 2 tbsp olive oil
– 2 tbsp lime juice
– 3 cloves garlic, minced
– 1 tsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 large onion, sliced
– 2 bell peppers, sliced
– 8 flour tortillas

Instructions

1. Pat the flank steak completely dry with paper towels on both sides.
2. Combine olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a small bowl.
3. Rub the spice mixture evenly over both sides of the flank steak.
4. Let the steak rest at room temperature for 30 minutes to allow flavors to penetrate.
5. Heat a large cast-iron skillet over medium-high heat until very hot, about 3-4 minutes.
6. Place the steak in the hot skillet and sear for 5-6 minutes without moving it.
7. Flip the steak using tongs and cook for another 5-6 minutes on the second side.
8. Check the internal temperature with a meat thermometer—remove at 135°F for medium-rare.
9. Transfer the steak to a cutting board and let it rest for 10 minutes.
10. While the steak rests, add sliced onions and bell peppers to the same skillet.
11. Cook vegetables for 6-8 minutes, stirring occasionally, until softened and slightly charred.
12. Warm flour tortillas in a dry skillet for 30 seconds per side until pliable.
13. Slice the rested steak thinly against the grain at a 45-degree angle.

Vibrant and sizzling hot, these fajitas deliver incredible texture contrast between the tender, juicy steak slices and the crisp-tender peppers. The smoky chili-cumin crust gives way to perfectly pink interior, while the charred vegetables add sweet complexity. I love serving these family-style with warm tortillas and letting everyone build their own perfect bite—the ultimate interactive meal that always disappears faster than you can say “fajita night!”

Balsamic Glazed Flank Steak Cooked in a Pan

Nothing beats the satisfying sizzle of steak hitting a hot pan, especially when it’s this balsamic glazed flank steak that’s become my go-to weeknight dinner. I first discovered this recipe during a busy holiday season when I needed something impressive but quick, and now it’s in regular rotation at our house.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat the flank steak completely dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the flank steak in the hot skillet and cook undisturbed for 5 minutes to develop a deep brown crust.
4. Flip the steak using tongs and cook for another 4 minutes for medium-rare (130°F internal temperature).
5. Transfer the steak to a cutting board and let it rest while you make the glaze.
6. Reduce the skillet heat to medium and add minced garlic, cooking for 30 seconds until fragrant.
7. Pour in balsamic vinegar, honey, soy sauce, and Dijon mustard, whisking to combine.
8. Simmer the glaze for 3-4 minutes until it thickens enough to coat the back of a spoon.
9. Remove the skillet from heat and whisk in butter until melted and incorporated.
10. Slice the rested steak against the grain into 1/4-inch thick slices.
11. Arrange the sliced steak on a platter and drizzle generously with the balsamic glaze.
12. Sprinkle with fresh chopped parsley before serving.

Resting the steak properly before slicing ensures those beautiful pink slices stay juicy rather than bleeding out on the plate. The tangy-sweet glaze creates this gorgeous glossy coating that contrasts beautifully with the steak’s savory char, while slicing against the grain guarantees each bite is tender rather than chewy. I love serving this over creamy polenta or with roasted vegetables to soak up every last drop of that incredible glaze.

Spicy Chili Lime Pan-Seared Flank Steak

Vividly remembering my first attempt at cooking steak that ended up tougher than shoe leather, I’ve since perfected this spicy chili lime flank steak that’s become my go-to weeknight dinner. The combination of zesty lime and fiery chili creates a flavor explosion that will make you forget all about those fancy steakhouse prices. Let’s dive into this incredibly simple yet impressive recipe that never fails to delight my family and guests.

Ingredients

– 1.5 lbs flank steak
– 2 tbsp olive oil
– 3 tbsp lime juice
– 2 tsp chili powder
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Pat the 1.5 lbs flank steak completely dry with paper towels on both sides.
2. Combine 3 tbsp lime juice, 2 tsp chili powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl to create the marinade.
3. Rub the marinade mixture evenly over both sides of the flank steak, making sure to cover all surfaces.
4. Let the steak rest at room temperature for 30 minutes to allow the flavors to penetrate—this helps prevent the meat from seizing up when it hits the hot pan.
5. Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2-3 minutes.
6. Place the flank steak in the hot skillet and cook undisturbed for 6 minutes to develop a proper crust.
7. Flip the steak using tongs and cook for another 5 minutes for medium-rare (internal temperature of 135°F).
8. Transfer the steak to a cutting board and let it rest for 10 minutes—this crucial step allows the juices to redistribute throughout the meat.
9. Slice the steak against the grain into thin strips, which ensures maximum tenderness with every bite.
Last night I served this over cilantro-lime rice with avocado slices, and the tender, juicy steak practically melted in our mouths. The spicy chili crust gives way to perfectly pink interior that pairs beautifully with the bright lime acidity. Thinly sliced leftovers make incredible steak tacos or salad toppings the next day—if you’re lucky enough to have any leftovers, that is!

Butter Basted Flank Steak with Crispy Edges

Perfectly seared steak with those irresistible crispy edges has become my go-to weeknight dinner solution. I discovered this butter basting technique during a particularly chaotic Tuesday when I needed something impressive but effortless, and now it’s my secret weapon for turning an affordable cut into restaurant-quality perfection.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 2 cloves garlic, crushed
• 2 sprigs fresh thyme

Instructions

1. Pat the flank steak completely dry with paper towels on both sides.
2. Season both sides of the steak evenly with kosher salt and black pepper.
3. Heat a cast-iron skillet over medium-high heat until smoking hot, about 3-4 minutes.
4. Add olive oil to the hot skillet and swirl to coat the bottom evenly.
5. Place the seasoned flank steak in the skillet and sear undisturbed for 4 minutes.
6. Flip the steak using tongs and sear the other side for another 4 minutes.
7. Reduce heat to medium and add unsalted butter, crushed garlic, and fresh thyme to the skillet.
8. Tilt the skillet slightly and continuously spoon the melted butter over the steak for 2 minutes.
9. Flip the steak again and continue basting with the butter mixture for 2 more minutes.
10. Transfer the steak to a cutting board and let it rest for exactly 8 minutes before slicing.
11. Slice the steak against the grain into 1/4-inch thick pieces.

Caramelized, crispy edges give way to a perfectly medium-rare interior that melts in your mouth. The garlic-thyme butter creates this incredible crust that pairs beautifully with simple roasted vegetables or piled high on a crusty baguette for the ultimate steak sandwich.

Sumptuous Soy and Ginger Flank Steak in a Pan

Tender, juicy, and packed with flavor—this soy and ginger flank steak has become my go-to weeknight dinner that always impresses. I first discovered this combination when trying to recreate a dish from my favorite Asian fusion restaurant, and after some tweaking, it’s become a family favorite that comes together in one pan with minimal cleanup. There’s something magical about how the soy sauce caramelizes while the ginger adds that perfect zing that cuts through the richness of the beef.

Ingredients

– 1.5 lbs flank steak
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tbsp vegetable oil
– 1/4 cup water

Instructions

1. Pat the flank steak completely dry with paper towels on both sides.
2. In a small bowl, whisk together soy sauce, brown sugar, grated ginger, and minced garlic until the sugar dissolves completely.
3. Pour the marinade over the flank steak in a shallow dish, ensuring all surfaces are coated.
4. Let the steak marinate at room temperature for 30 minutes—this shorter marinating time actually helps prevent the meat from becoming mushy while still infusing flavor.
5. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place the flank steak in the hot skillet and sear for 4 minutes without moving it to develop a deep brown crust.
7. Flip the steak using tongs and cook for another 4 minutes on the second side for medium-rare.
8. Transfer the steak to a cutting board and let it rest for 8 minutes—this crucial step allows the juices to redistribute throughout the meat.
9. While the steak rests, pour the remaining marinade and 1/4 cup water into the same skillet.
10. Bring the sauce to a boil over medium heat, scraping up any browned bits from the bottom of the pan.
11. Simmer the sauce for 3 minutes until it thickens slightly and coats the back of a spoon.
12. Slice the rested steak against the grain into 1/4-inch thick slices—cutting against the grain is essential for tender bites rather than chewy ones.
13. Arrange the sliced steak on a platter and drizzle with the reduced pan sauce. You’ll love how the slightly chewy texture of the flank steak contrasts with the silky, glossy sauce that clings to every slice. The savory-sweet balance makes it perfect served over jasmine rice to soak up every last drop of that incredible ginger-infused sauce, or slice it thin for amazing steak tacos with a crunchy cabbage slaw.

Classic Pan-Cooked Flank Steak with Chimichurri

Haven’t you had those evenings where you just crave something hearty but don’t want to spend hours in the kitchen? I certainly have, which is why this flank steak has become my go-to weeknight hero—it’s surprisingly simple yet always impresses dinner guests with its bold flavors.

Ingredients

– 1.5 lbs flank steak
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 cup fresh parsley
– 1/4 cup fresh cilantro
– 3 cloves garlic
– 2 tbsp red wine vinegar
– 1/4 cup olive oil
– 1/4 tsp red pepper flakes

Instructions

1. Pat the flank steak completely dry with paper towels on both sides.
2. Season both sides of the steak evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the seasoned flank steak in the hot skillet and cook undisturbed for 6 minutes.
5. Flip the steak using tongs and cook for another 5 minutes for medium-rare (130°F internal temperature).
6. Transfer the cooked steak to a cutting board and let it rest for 8 minutes—this keeps the juices inside when you slice it.
7. While the steak rests, finely chop 1 cup fresh parsley, 1/4 cup fresh cilantro, and 3 cloves garlic.
8. Combine the chopped herbs and garlic in a small bowl with 2 tablespoons red wine vinegar, 1/4 cup olive oil, and 1/4 teaspoon red pepper flakes.
9. Stir the chimichurri sauce vigorously until well combined and slightly emulsified.
10. Slice the rested steak thinly against the grain at a 45-degree angle for maximum tenderness.
11. Arrange the sliced steak on a platter and drizzle generously with the prepared chimichurri sauce. Every bite of this steak delivers incredible texture contrast—the crusty sear gives way to juicy, medium-rare interior, while the bright chimichurri cuts through the richness perfectly. I love serving it over crispy roasted potatoes or stuffing it into warm tortillas for next-day steak tacos that might just be better than the original meal.

Marinated Flank Steak with Pan-Seared Perfection

Last summer, I discovered this marinade during a backyard barbecue mishap when I ran out of my usual ingredients—now it’s my go-to flank steak recipe that never fails to impress even my pickiest dinner guests. Let’s dive into making this beautifully seared steak that’s become my signature dish for casual gatherings.

Ingredients

– 1.5 lbs flank steak
– 1/4 cup soy sauce
– 2 tbsp olive oil
– 2 tbsp red wine vinegar
– 3 cloves garlic, minced
– 1 tsp black pepper
– 1/2 tsp salt

Instructions

1. Combine 1/4 cup soy sauce, 2 tbsp olive oil, 2 tbsp red wine vinegar, 3 minced garlic cloves, 1 tsp black pepper, and 1/2 tsp salt in a large resealable plastic bag.
2. Place 1.5 lbs flank steak in the bag, seal tightly, and massage the marinade evenly over the meat.
3. Refrigerate the marinating steak for exactly 4 hours—this timing allows optimal flavor penetration without breaking down the meat texture.
4. Remove steak from refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
5. Heat a cast-iron skillet over medium-high heat until water droplets sizzle and evaporate immediately upon contact.
6. Pat the marinated steak completely dry with paper towels to ensure proper searing.
7. Place steak in the hot skillet and cook undisturbed for 5 minutes to develop a deep brown crust.
8. Flip the steak using tongs and cook for another 5 minutes for medium-rare (internal temperature 130°F on an instant-read thermometer).
9. Transfer steak to a cutting board and let rest for 8 minutes—this allows juices to redistribute throughout the meat.
10. Slice the rested steak thinly against the grain at a 45-degree angle for maximum tenderness. Finally, that beautiful crust gives way to juicy, garlic-infused slices that practically melt in your mouth—I love serving this over a bed of arugula with shaved Parmesan for a quick steak salad that feels both elegant and effortless.

Juicy Cast Iron Skillet Flank Steak with Onions

Perfectly seared steak with caramelized onions has become my go-to weeknight dinner that feels anything but ordinary. I discovered this method during a camping trip when my grill failed, and now my cast iron skillet never gets a break from steak duty. There’s something magical about that sizzle when steak hits hot iron that makes even Tuesday feel like a celebration.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 large yellow onions
• 3 cloves garlic
• 2 tbsp butter
• 1/4 cup beef broth
• 1 tbsp fresh thyme leaves

Instructions

1. Pat the flank steak completely dry with paper towels and let it sit at room temperature for 30 minutes.
2. While steak rests, slice 2 large yellow onions into 1/4-inch thick half-moons and mince 3 cloves garlic.
3. Heat a 12-inch cast iron skillet over medium-high heat for 5 minutes until a drop of water sizzles and evaporates immediately.
4. Rub both sides of the steak with 2 tablespoons olive oil, then season generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
5. Place the steak in the hot skillet and sear undisturbed for 6 minutes to develop a deep brown crust.
6. Flip the steak using tongs and cook for another 5 minutes for medium-rare (125°F internal temperature).
7. Transfer steak to a cutting board and tent loosely with foil, letting it rest for exactly 10 minutes.
8. Reduce skillet heat to medium and add 2 tablespoons butter to the rendered steak drippings.
9. Add sliced onions to the skillet and cook for 12-15 minutes, stirring occasionally, until golden brown and softened.
10. Add minced garlic and cook for 1 minute until fragrant but not browned.
11. Pour in 1/4 cup beef broth to deglaze the pan, scraping up all the browned bits from the bottom.
12. Stir in 1 tablespoon fresh thyme leaves and cook for 2 minutes until the liquid reduces slightly.
13. Slice the rested steak against the grain into 1/2-inch thick strips.
14. Serve steak slices topped with the onion mixture from the skillet.

You’ll notice the steak stays incredibly juicy while the onions become meltingly soft with a sweet-savory balance. Yesterday, I served this over creamy polenta, and the way the steak juices mingled with the onions created the most incredible sauce that had everyone asking for seconds.

Conclusion

Ready to elevate your weeknight dinners? These 28 flank steak recipes offer endless inspiration for perfectly seared, restaurant-quality meals right in your own kitchen. We hope you found some new favorites to try! Share which recipe you’re most excited about in the comments below, and don’t forget to pin this article to your Pinterest boards for easy reference. Happy cooking!