Cast Iron Seared Flank Steak

Recipe

Main Dish
Cast Iron Seared Flank Steak

Primary Media

Cast iron filled with seared flank steak and grape tomatoes

User Rating

3.82 out of 5 stars
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11 ratings

Recipe Data

4
Servings
45min
Prep
1hr9min
Total

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Description

Cast irons aren't just for the stove top. You can also use them on the grill to cook vegetables, meat, and just about anything.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 tbsp.shallots, minced
2 tbsp.chives, sliced
2 clove(s)garlic, minced
2 tbsp.fresh lime juice
2 tbsp.Hy-Vee less sodium soy sauce
1 tbsp.Hy-Vee brown sugar, packed
Hy-Vee kosher sea salt, to taste
Hy-Vee black pepper, to taste
1 lbs.flank steak
½ c.grape tomatoes, halved
Lime wedges, for garnish

Things To Grab

  • Small bowl
  • Large resealable plastic bag
  • Charcoal or gas grill
  • Cast iron skillet
  • Meat thermometer

Directions

  1. In a small bowl, combine shallots, chives, garlic, lime juice, soy sauce, brown sugar, salt and black pepper. Pour into large resealable plastic bag. Add steak to plastic bag. Place in refrigerator and marinate for 30 to 60 minutes, turning bag occasionally.
  2. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Add cast iron skillet to grill to preheat.

  3. Remove steak from marinade; discard marinade. Add steak to skillet and sear on both sides, about 2 minutes per side. Transfer steak to grill, reserving drippings in pan. Remove pan from grill. Grill steak for 8 to 10 minutes for medium-rare (130 degrees) or 12 to 14 minutes for medium (140 degrees), turning once during cooking.

  4. Return pan to grill and add sliced tomatoes. Allow the juices in the tomatoes to deglaze the pan, then add steak and coat in pan sauce. Squeeze lime wedges over steak, if desired.

Nutrition facts

Servings

190 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 35mg
  • Sodium: 330mg
  • Total Carbohydrates: 8g
  • Protein: 25g

Daily Values

0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 10%
0%
Calcium 4%

Recipe Source:

From the week of August 12th, 2016