Flank Steak
Cast iron very high heat, 3-4 min/side.
Thin cut needs blazing heat for a fast sear before interior overcooks. Stovetop delivers more intense direct heat than broiling.
Step-by-Step
1. Marinate 2-24 hours (acid-based: lime, vinegar, soy).
2. Remove from fridge 20 min early. Pat dry (remove marinade surface).
3. Screaming hot pan + oil.
4. Sear 3-4 min undisturbed.
5. Flip, sear 3-4 min.
6. Pull at 130°F.
7. Rest 10 min.
8. Slice THIN, against the grain at a 45° angle.
Size & Portion Guide
Flank is always thin (3/4-1 inch) but varies in length.
Small piece (1 lb): same cook, feeds 2-3.
Large piece (2-3 lb): may need to cut in half to fit pan.
Always slice against the grain — with the grain = chewy.
Broil 4-6 min/side.
Don't Have Cast Iron?
Any heavy pan works since flank is thin and fast. Stainless steel, carbon steel, even a well-heated nonstick. Broiling on top rack is a great alternative — 4-5 min/side.
Pro Tip
Always slice against the grain or it’s chewy.