Print

Easy Cast Iron Flank Steak with Chimichurri Butter Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 13 reviews

This Easy Cast Iron Flank Steak recipe delivers a perfectly seared, juicy steak with a flavorful herb-infused chimichurri butter. Using a hot cast iron pan, the steak is seared to develop a delicious crust and finished to medium-rare. The chimichurri butter, made with fresh herbs, lemon zest, garlic, and chili flakes, adds a bright and aromatic finish, making this dish perfect for a quick and impressive dinner.

Ingredients

Steak

  • 1.5-2 pounds flank steak, about 1-1.5 inches thick
  • 2 heaping teaspoons Morton kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon granulated garlic
  • Grape seed oil (enough to generously coat bottom of pan)

Chimichurri Butter

  • 2 Tablespoons salted butter, room temperature
  • 1 Tablespoon chopped fresh parsley
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon chili flakes
  • 3 cloves garlic
  • A few sprigs fresh thyme
  • A few sprigs fresh oregano

Instructions

  1. Prepare Chimichurri Butter: In a small bowl, combine the salted butter, chopped fresh parsley, lemon zest, and chili flakes. Mix well and set aside to let flavors meld.
  2. Mix Steak Seasoning: In another small bowl, combine the kosher salt, pepper, and granulated garlic. This mixture will be used to season the steak evenly on both sides.
  3. Season the Steak: Rub both sides of the flank steak thoroughly with the salt, pepper, and garlic mixture to ensure full flavor penetration.
  4. Heat Cast Iron Pan: Place a cast iron pan over high heat and add a generous amount of grape seed oil. Heat until the oil is shimmering but not smoking, indicating it is hot enough for searing.
  5. Sear the Steak - Side One: Carefully lay the seasoned steak in the center of the hot pan without moving it. Let it sear for 3-4 minutes to develop a flavorful crust.
  6. Sear the Steak - Side Two: Flip the steak and sear the other side for an additional 3-4 minutes to brown the meat evenly.
  7. Finish Cooking to Temperature: Reduce heat to medium. Continue cooking, flipping the steak every 1-2 minutes until it reaches an internal temperature of 125-130°F (about 1-2 minutes more per side) for medium-rare doneness.
  8. Fry Herbs and Garlic: While the steak cooks, add the garlic cloves, oregano, and thyme sprigs to the oil in the pan. Fry until golden and fragrant, then remove them from the pan and place on a cutting board.
  9. Rest the Steak: Transfer the steak to a cutting board and let it rest for 5-10 minutes. Resting allows the juices to redistribute for a tender bite.
  10. Prepare Herb Butter: While the steak rests, chop the fried herbs and garlic finely. Using a fork, combine them into the chimichurri butter mixture prepared earlier.
  11. Serve: Spread the herb-infused butter generously over the rested steak. Sprinkle with a pinch of salt, then slice the steak against the grain for maximum tenderness and serve immediately.

Notes

  • Resting the steak is crucial to keep it juicy and tender.
  • Use a meat thermometer to avoid overcooking; medium-rare is recommended for flank steak.
  • Grape seed oil has a high smoke point, making it ideal for searing.
  • Chimichurri butter can be prepared in advance and refrigerated.
  • Slicing against the grain ensures a more tender eating experience.

Find it online: https://cozyplatter.com/easy-cast-iron-flank-steak-with-chimichurri-butter-recipe/