Cast Iron Flank Steak
Cast Iron Flank Steak is the perfect weeknight steak dinner. Economical, lean and high in protein, flavorful and cooks in under 10 minutes.
Servings: 6
Calories: 346kcal
Equipment
- cast iron pan
Ingredients
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 1 tbsp minced garlic
- 2 tbsp honey
- 1 tsp black pepper
- 1 1/2 to 2 lbs flank steak or skirt steak
Instructions
- Whisk olive oil, soy sauce, vinegar, garlic, pepper and honey until the honey dissolves and it becomes a uniform marinade. Place meat in a shallow dish and pour marinade over meat coating it thoroughly. Cover and refrigerate overnight or for whatever amount of time you have available.
- Preheat large cast iron pan to medium-high heat on top of the stove.
- Place steak in the cast iron pan for approximately 4 minutes. Flip the steak to the other side. Look for pink beads of moisture to appear on the steak - that is a good indicator of medium-rare. Cook 3-4 minutes and remove. Let steak stand for 5 minutes before slicing thinly. Serve and enjoy! Discard leftover marinade.
Nutrition
Calories: 346kcal | Carbohydrates: 7g | Protein: 26g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 782mg | Potassium: 414mg | Fiber: 1g | Sugar: 6g | Calcium: 26mg | Iron: 2mg