No grill needed, this Cast-Iron Flank Steak is marinated to add flavor and tenderize it before being seared on a cast-iron and cooked to perfection! The lime chimichurri is zesty and herbaceous and a perfect, bright addition to the savory steak!
I have become quite obsessed with cooking flank steak in my cast-iron. I’m fully convinced that you do not need an outdoor grill to make delicious steak, and I’m here to show you how to do it, too!
The addition of the lime chimichurri brightens up the cast-iron flank steak and the flavors combine into pure perfection. Adding the chimichurri definitely takes it to the next level!
What cut is Flank Steak?
I am a huge fan of flank steak (you may see it be called Skirt Steak in stores), because it’s lean, affordable and so versatile! It is perfect for grilling, sautéing or roasting. Many people shy away from this cut because when they’ve had it, it’s been really tough and chewy.
But there are a few easy ways to prevent cast-iron flank steak from becoming tough:
1. Marinate the flank steak and include acidic ingredients to the marinade to tenderize the meat.
We’ll go over the marinade soon!
2. Don’t cook the steak past medium. But I mean… who wants to do that anyway?! Just kidding, but it is actually important with a cut like flank steak to not cook past medium.
3. Be sure to allow the flank steak to rest for at least 10 minutes before thinly slicing against the grain.
what should be in a steak marinade?
Marinating the flank steak with an acidic ingredient is an important step because it tenderizes the meat by chemically breaking down some of the muscle fibers in the meat. I recommend marinating for at least 4 hours, but not longer than 24. Overnight or the morning of cooking is perfect!
Here’s what is in the cast-iron flank steak marinade:
–Coconut Aminos: coconut aminos is a gluten and soy-free version of soy sauce that is typically a bit less salty than soy sauce. You should be able to find it in the “healthy food” aisle of most grocery stores. If you can’t, you can substitute low-sodium soy sauce.
–Garlic & Shallot: these give the steak great flavor! If you don’t have shallot on hand, I recommend just adding 1 more clove of minced garlic to the marinade, but the flavor from the shallot is delicious.
-Lime Juice: is one of the acidic ingredients in this marinade that also imparts a delicious flavor. It will help tenderize the meat. Don’t skip this one!
-Rice vinegar: the last ingredient in the marinade is rice vinegar, which is made from fermented rice. It is also acidic and will help break down the muscle fibers of the flank steak to result in a deliciously tender steak!
How to Cook Flank Steak without a grill
I promise you don’t need a grill to make delicious flank steak! Here’s a few of my suggestions for perfectly cooked indoor flank steak:
1. Use a cast-iron skillet! I love cast-irons because they give food a bit of the “char” that is reminiscent of grilling. They’re large, sturdy and conduct heat well, so they can handle searing a steak. Cast-irons are also very affordable.
- Get a meat thermometer. I use mine ALL the time, with steak, chicken, or any meat that I’m cooking. It allows you to take the guessing out of it and know exactly when your meat is cooked perfectly. Because thickness varies so much, it’s really hard to guess an accurate cook time if you don’t have a meat thermometer. You can find affordable ones on Amazon, it doesn’t need to be anything fancy.
- Remove the steak from the fridge for at least an hour before cooking to allow it to come to room temperature. When the steak is room temperature, it will cook evenly and you won’t end up with a raw middle and burnt outside.
- If you have fans, turn them on and open your windows! It’s inevitably going to get a little bit smoky, but it shouldn’t be anything out of control and that your fans can’t handle.
What is Chimichurri Made out Of?
Chimichurri is an uncooked sauce that can be used in cooking or on grilled meats, which is exactly how we’re using it in this recipe! It originates in South America and is herbaceous, bright and so, so flavorful.
The sauce that completes this dish is the lime chimichurri! The bright, acidic flavor goes so well with the savory steak… I’m drooling just thinking about it!
The ingredients in this lime chimichurri are:
-Cilantro & Parsley: use one loosely-packed cup each. You can include the stems, they actually have a TON of flavor.
-Lime: the lime juice is a perfect addition to this herbaceous sauce. If you have a large lime, you can start with ½ and then add more to taste if desired.
-Garlic: it wouldn’t be chimichurri without garlic! Throw in a few cloves, no need to mince!
-Crushed Red Pepper Flakes: chimichurri typically has a bit of heat to it. This one is mild, but you can always add more, or a spicier pepper, if you’re looking for more heat.
-Red Wine Vinegar: is a traditional addition to chimichurri. It brightens it up and even gives a tiny bit of sweetness!
Do you love this recipe?
Cast-iron Flank Steak with Lime Chimichurri Sauce
- 2 lbs flank steak (or skirt steak)
For the Flank Steak Marinade:
- 4 cloves minced garlic
- 1 small minced shallot
- 1 cup coconut aminos
- 1 lime
- 1/4 cup rice vinegar
For the Lime Chimichurri Sauce:
- 1 cup parsley
- 1 cup cilantro
- 1/2-1 juiced lime
- 3 green onions
- 1/2 tsp crushed red pepper
- 1/2-1 tsp salt
- 4 cloves garlic
- 1/2 cup olive oil
- Combine all ingredients for the marinade in a shallow dish and marinate the steak for at least 4 hours (but no more than 24). Remove from the fridge at least 1 hour before cooking time to let the steak come to room temperature.
- Heat a large cast-iron over medium heat for 5 minutes, or until hot. Add 2 tbsp of oil to the skillet and allow to heat for another 30 seconds.
- Add the flanks steak to the cast-iron and cook until it reaches an internal temperature of 130 (use a meat thermometer) at the thickest part, about 5-7 minutes per side.
- Allow the flank steak to rest for at least 10 minutes on a cutting board before slicing against the grain.
- While the flank steak is resting, combine all ingredients for the lime chimichurri sauce (except for the olive oil) in a food processor and pulse while streaming in the oil until you reach desired consistency.