Tender Flank Steak | Cast Iron Recipe by Lounging with Lenny

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: vinegar + herbs

Salsa verde offers a fresh flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

flank steak

🥗Healthier: sirloin

💰Cheaper: chicken thighs

Sirloin is leaner while chicken thighs are more budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative with a longer shelf life.

Chop 2 large garlic cloves and set aside.

Chop 1 inch of peeled ginger and combine it with the garlic.

Cut 3 scallions into one inch pieces.

Cut the sides off 1 lime for decoration and set aside to squeeze over the steak later.

Trim excess fat from 1.5 pounds of flank steak if necessary and place it into a Ziploc bag.

Add ginger, garlic, 1/4 cup light soy sauce, 1/4 cup vegetable oil, 1 tablespoon rice vinegar, 2 tablespoons honey, and scallions to the bag.

Close the Ziploc and marinate in the fridge for 30 minutes to 1 hour.

After marinating, remove the steak from the fridge and let it sit outside for 10 minutes.

Preheat the cast iron pan to high heat and lightly grease it with vegetable or canola oil.

Sear the flank steak for 2 minutes on each side.

Preheat the oven to 400 degrees Fahrenheit while searing the steak.

After searing, finish cooking the steak in the oven for 4 minutes to reach medium-rare.

Remove the steak from the cast iron pan and place it on a cutting board to rest for 10 minutes.

Slice the steak against the grain into approximately half-inch strips.

Season the sliced steak with black pepper.

Cooking Techniques

Equipment Needed

Spice Level: