Flank steak might sound like a weekend-only kind of dish, but once you’ve made it this way, I promise it’ll become part of your regular dinner routine. It’s quick, incredibly flavorful, and comes together in one pan. The kind of recipe I turn to when I want to impress without actually working too hard.
This is one of those recipes that never lets me down. The crust sears beautifully, the inside stays tender, and you don’t even need a marinade. And that’s saying something—because I’m usually a “marinate everything” kind of guy.
So, What’s Flank Steak Anyway?
Flank steak is one of those cuts you might overlook at the butcher counter, but it’s a gem once you know how to treat it right. It’s lean, cooks fast, and has that rich beefy flavor that holds up well to bold seasonings or sauces. The trick? It’s all in how you cook and slice it.
At home, I like to bring it to room temperature first (this makes a huge difference), season it simply with salt and pepper, and give it a good sear in a hot cast-iron skillet. That’s it. No need to complicate things.
And don’t skip slicing it against the grain—that part is non-negotiable. Trust me, I’ve made the mistake of slicing it the wrong way before, and it turned into a workout just to chew through it.
Ingredients You’ll Need
- Flank steak (1 to 2 pounds) – Grab a fresh cut from the butcher or meat section. I usually go for around 1.5 pounds for a weeknight dinner—it’s the perfect size for two people with leftovers or three hungry folks.
- Salt & pepper – Nothing fancy here. Just good quality salt (I use sea salt) and freshly ground black pepper to let the meat shine.
- Cooking oil – I lean toward avocado oil because it handles high heat really well. If I’m feeling a bit old-school, I’ll use ghee or even beef tallow for that extra flavor.
Let’s Cook This Thing: Step-by-Step
1. Let the Steak Rest at Room Temperature
I usually pull the steak out of the fridge about an hour before I plan to cook. It gives the meat time to relax (don’t we all need that?) and lets the salt work its way in. You can sprinkle salt on both sides while it sits on the counter—just don’t forget to pat it dry again before searing.
2. Pat It Dry and Season Generously
I like to press a few paper towels on both sides to get it as dry as possible. Wet meat doesn’t sear—it steams. So really dry it out. Then I give it a fresh round of salt and a crack of pepper just before it hits the pan. This helps build that golden crust.
3. Sear It Like You Mean It
Get your pan—preferably cast iron—nice and hot. I heat mine over medium-high for a good 5 minutes before adding oil. You want the steak to sizzle as soon as it touches the surface. Lay it down and don’t touch it for 7-8 minutes. It needs time to develop that crust.
Yes, your kitchen might get a little smoky. That’s part of the magic. Turn on your exhaust fan or crack a window if needed.
4. Flip and Finish
Once it’s crusty on one side, flip it and cook for another 4-6 minutes. I aim for a nice medium (around 135–140°F). If you like yours a bit more rare or well-done, adjust accordingly.
5. Let It Rest (Very Important!)
As soon as it’s done, take it out of the pan and let it chill—just not in the fridge. I usually rest it on a plate and loosely tent it with foil for 10 minutes. This keeps all those flavorful juices where they belong.
6. Slice Against the Grain
This makes a huge difference. You’ll see long muscle fibers running through the steak—cut perpendicular to those fibers. I use a sharp knife and slice it thin. It makes even the leanest cut feel tender and buttery.
My Go-To Sauce for This Steak
Chimichurri is my usual choice—it’s garlicky, herby, and has just enough vinegar to cut through the richness. I usually blend up a batch with parsley, cilantro, garlic, olive oil, red wine vinegar, and chili flakes. Drizzle it on warm steak or serve on the side. Leftovers go great on roasted veggies or eggs the next day.
Favourite Ways to Serve It
- With roasted veggies and potatoes – My go-to on a chilly night. A little steak, some crispy spuds, and roasted carrots or green beans make a complete dinner.
- Tucked into tacos – Thin slices of steak, warm tortillas, some chimichurri or salsa, and maybe a dollop of sour cream—so good.
- On top of a salad – Especially great with arugula, shaved parmesan, and a lemon vinaigrette.
- Flank steak quesadillas – A fun twist for lunch the next day. Just slice up the leftovers, tuck them into a tortilla with cheese, and toast on the skillet.
Extra Tips from My Kitchen
- Letting it come to room temp isn’t just a suggestion—it really helps the steak cook more evenly.
- Don’t skip the resting step. If you cut it too soon, the juices run out and leave you with dry meat.
- A meat thermometer helps a lot until you get comfortable eyeballing it. I still use one sometimes.
Make-Ahead & Storage
I often cook a whole steak even if I’m just cooking for myself because leftovers are incredibly useful.
- Fridge – Keep it in an airtight container for 3–4 days. I usually slice it up after it cools completely so it’s easy to grab later.
- Freezer – You can freeze leftover cooked steak, but it’s best used for things like tacos or stir-fries. Wrap it well and use within a month.
To reheat, I like to warm it in a skillet over low heat with a splash of water or broth and a lid to steam it gently.
Beef Flank Steak
This simple pan-seared flank steak turns out perfectly every time—tender inside, beautifully crusted on the outside, and packed with flavor. It’s a go-to for quick weeknight dinners or impressing guests without much effort. I usually plan on about 4 to 6 ounces per person and always make a little extra because leftovers are so good.
Ingredients
- 1 to 2 pounds flank steak
- 2 tablespoons avocado oil (or your preferred high-heat oil)
- Freshly ground black pepper
- Sea salt or kosher salt
Instructions
- Let your steak rest at room temperature for at least 30 minutes before cooking. This helps it cook more evenly and keeps the juices locked in.
- Right after you take it out of the fridge, blot the surface dry with paper towels and season it lightly with salt. Let it rest, then give it another sprinkle of salt just before it hits the pan.
- Heat a cast iron skillet over high heat until it’s piping hot. Add the oil and swirl it around to coat the bottom.
- Season both sides of the steak generously with black pepper. Lay the steak in the hot pan and sear without moving it for 6–8 minutes. You’ll get a smoky sizzle and a gorgeous crust forming.
- Flip it over and cook for another 4–6 minutes, or until the internal temperature reads between 135°F and 145°F depending on how you like it done. You’re looking for a golden-brown crust and a warm pink center.
- Once it’s cooked, take it off the heat and let it rest on a cutting board for 10 minutes. This step is crucial—it keeps the juices from running out when you slice it.
- Slice it thinly against the grain and serve it just as is, or with your favorite sauce. Chimichurri is a classic pairing if you want something extra herby and bright.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 497Total Fat 26gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 14gCholesterol 179mgSodium 351mgCarbohydrates 0gFiber 0gSugar 0gProtein 63g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Got Questions? I’ve Got You.
Can I grill it instead of searing?
Absolutely. A hot grill works just as well—same rules apply: hot surface, dry meat, and don’t forget to rest and slice against the grain.
What if I don’t have avocado oil?
Use what you’ve got—canola, vegetable, sunflower, ghee, or tallow all work. Just pick something with a high smoke point.
Do I need to marinate it?
Not really. Flank steak has such great flavor on its own, especially when seared well. But if you love a good marinade, go for it—just pat it dry before cooking.
What temperature should I aim for?
For medium rare: 130–135°F. Medium: 135–145°F. Over 145°F and it can start to dry out a bit.
Let me know how yours turns out—this is one of those recipes that becomes a quiet favorite. It’s the kind of thing I’ve cooked on rushed weeknights, lazy Sundays, and even a few special birthdays. No matter the occasion, it never disappoints.
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