How to Cook Flank Steak

Seared Flank Steak with Chimichurri web

In this post I am hoping to be able to show you how to cook flank steak. We are going to sear this steak on the stove and finish it in a very hot oven. In order to do this, you will need an ovenproof skillet – preferably iron cast. If you do not have one you will have to cook the whole thing on the stove.

Cast iron skillets are very cheap and are a great addition to any kitchen. You can find them very easily in major stores or online.

Flank steak is not the most tender cut of beef that you can cook but it certainly is flavorful. By using this method you will end up with a beautiful piece of meat with a deep brown crust. It will be at a perfect point — not overcooked. Make sure to follow the last step and allow the meat juices to settle before you cut into the steak.

Here are a few important tips for pan frying beef if you are not going to place it in the oven:

1. Whenever you want to sear and brown any kind of meat, including seafood you must make sure that it is dry. Make sure you pat dry it with a paper towel. This way you remove the moisture and prevent it from steaming. Once you have dried it you can proceed to season it.

2. Make sure your pan is hot. Heat the pan and then add the oil. Heat the oil until it is hot, not smoking, and then add your meat to the pan. The meat will stick to the bottom of the pan when you first add it. Please, leave it alone! As the crust forms you will be able to flip it without a problem.

3. Do not overcrowd your pan! This is very important! If you have meats overlapping or with their edges touching you will create a steaming process. Remember you do not want this. You want a piece of nicely, evenly browned meat.

4. Finally, again, leave it alone. Do not meddle with it. Do not stand there turning it around, flipping it, peeking at it. Buy yourself a good pair of tongs and, after a few minutes, slightly lift one of the corners. If it is brown go ahead and flip it. If it isn’t let it be and check again in a few minutes. Please do not use a fork to flip your meat. You do not want to prick it and have all your delicious juices seep away. Serve and enjoy!

This is how you cook a flank steak using a cast iron pan:

Serves four

1 pound flank steak
1 tsp. salt
1 tsp. black pepper (Freshly ground salt and pepper would be ideal)
1 TBS Canola oil

Heat the oven to 400 degrees. If possible, set your rack in the center of your oven.

Season the steak generously with salt and pepper. Heat your skillet on high heat until very hot. Add the oil. Place the steak in the middle of your pan and sear for 2 minutes. Flip and sear for an extra 2 minutes. Both sides should be well browned.

Place the skillet inside the oven and cook for an extra 5 minutes for medium rare or a little longer for medium. Remove the meat from the oven, or stove top, and place on a carving board. Cover it loosely with some aluminum foil and let it rest for a few minutes.

Cut the beef thinly and on the diagonal. Use a sharp knife to have an even cut. Serve it and drizzle it with chimichurri sauce.

4 oz. beef – CALORIES 217.38; FAT 12.31 grs (sat 4.06; mono 6.53; poly 1.32); PROTEIN 24.63 grs ; FIBER 0.14 grs; CARBS 0.34 grs; CHOLESTEROL 52.88 mg; IRON 2.2 mg; SODIUM 653.56 mg; CALCIUM 9.13 mg

Print the Pan Seared Flank Steak Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • May 13, 2012


    This was delicioso!!! Easy to make and elegant! Thank you!

  • May 13, 2012


    Awesome! I am so happy this worked for you! Thanks for letting me know. Have a great week!
    Mary Ann

  • July 9, 2012

    Krystle Gonzalez

    Wow!!!! First time I have ever made a flank steak that tasted this amazing!! Thank you for your great tips!! xoxo

  • July 15, 2012


    Hi Krystle!
    You are welcome! I am so happy this worked for you! Thank you for letting me know. Have a great week!
    Mary Ann

  • February 3, 2013

    Scott Foster

    Turned out great with sea-salt and pepper. I also made the Chimi Churri sauce recipe she talks about so easy and so good.

  • February 3, 2013


    Hi Scott!
    Thank you so much for letting us know! I am happy this worked for you! Have a great week!
    Mary Ann

  • February 5, 2013

    Ashley R

    Maybe this is a stupid question, but will this method work with marinated steak as well?

  • February 6, 2013


    Hi Ashley!
    Not at all! You can use this for marinated steaks, no problem. Just make sure you remove the meat from the marinade and dry it well. Thank you for stopping by!
    Mary Ann

  • April 12, 2013


    Can you make the Chimichurri sauce without the pepper? I have everything BUT a green chili.

  • April 18, 2013


    Hi Tina!
    Sorry for the delay. Yes. You can make this without the chili pepper.
    Mary Ann

  • May 2, 2013


    It’s my understanding that a “London Broil” cut as it is labeled in stores is actually a Flank Steak? Is this true?

  • May 13, 2013


    Hi Chris!
    I really do not know the answer to this. Sorry. Flank steak is a tough piece of meat that is loaded in flavor. A good substitute would be skirt steak. Thank you for stopping by.
    Mary Ann

  • September 25, 2013


    If you do not have a cast iron pan, can you use a regular pan? And I have my flank steak in a marinade, would I still make sure that is dry?

  • September 25, 2013


    Hi Lizzy!
    Your pan needs to be oven proof. Most skillets have a plastic handle which will melt in the oven. So please make sure you can put it in the oven without having a huge mess in your hands. If it is not oven proof, just cook it on the stove top. Make sure the meat is dry — yes please take it out of the marinade and pat dry it or it will boil, it should have acquired all the flavor you want already — and cook it at high heat. Simply flip it a couple times per side once the meat has browned. Thank you and good luck!
    Mary Ann

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