Cast iron flank steak with mushroom pan sauce is the best way to get a quick and easy protein packed dinner on the table in less than 30 minutes. Pan searing flank steak will give you a juicy steak with lots of flavor.
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Flank steak is one of our favorite cuts of beef for a quick and easy dinner. Cooking on the stove top in a cast-iron skillet is a sure way to get a flavorful flank steak that's great with a simple salad or in some corn or flour tortillas for steak tacos.
I only used salt and pepper to season the steak, but you can try some of my other homemade simple seasoning recipes like this fajita rub or this Louisiana rub.
And if a salad isn't your thing, then you have to try these potato bites as a side dish. If you're into air frying, try these air fryer steak fries for a complete meal the whole family will love.
Helpful tools
- 12 inch cast iron skillet
- Cutting board
- Tongs
- Sharp knife
- Meat thermometer
Ingredients
This is an overview. Scroll to the bottom of the post for exact amounts and printable recipe card.
Flank steak - I use one to 1.5 pounds of flank steak. These fit in the 12 inch cast iron skillet the best. Larger pieces may need to be cut to fit, or use a larger cooking surface like a flat top. Be sure to remove any silver skin (it's that silvery connective tissue that is very tough and will not cook down).
Dijon Mustard - dry mustard powder can also be used. The purpose is to help tenderize the meat.
Butter - I used salted butter that has been softened.
Salt and black pepper - kosher salt and freshly ground black pepper is the best choice for this recipe for a beefy flavor. My Texas Roadhouse Steak Rub is another great choice.
If making the mushroom pan gravy you'll need:
Mushrooms - you can use white button mushrooms or Baby Bella mushrooms.
Water - to deglaze the pan.
Follow these simple steps for the best stove top cast iron flank steak
Optional: Leave flank steak at room temperature for 30 minutes before you start the prep.
Prep flank steak - Use the tip of a sharp knife to poke several small slits all over the meat. Slits should not be deep enough to go all the way through, just about half way.
Season - Rub kosher salt on one side of the steak. Continue with freshly ground black pepper, dijon mustard, and 2 tablespoons of softened butter over each side of the steak. I like to do this on the cutting board. I eyeball the amount of salt and pepper.
Cook - Heat cast iron skillet to high heat. Use tongs to place the flank steak in the hot skillet. Cook steak for 2 to 3 minutes per side, being sure to get a good sear on each side. It's ok to flip the steak over a couple times while searing. You'll be able to see how the crust is forming.
Turn the heat off. Let the steak finish cooking in the residual heat of the pan for about 5 to 10 minutes. If you didn't use a cast iron skillet, you might want to keep your frying pan on low heat.
Check for doneness: Insert a meat thermometer into the thickest part of the steak. Internal temperature should read between 120 degrees F to 130 degrees F (very rare to medium rare). This is the best temperature range for tender, juicy meat. If you want to cook the steak a little more, put it back in the pan and heat over medium-high heat for a few minutes.
Let steak rest - Rest meat on a wooden cutting board or a wire cooling rack (like one you use for cookies) for about 10 minutes. You can tent with aluminum foil, just be sure you are just loosely covering the steak and not trapping any steam inside. This is optional.
Make mushroom pan sauce - While the pan-seared flank steak rests, heat the skillet back up to high heat. Add the sliced mushrooms and the water to deglaze the pan. If there's any juices from the resting steak, you can add that to the pan to make the sauce. Season with a little salt and pepper and cook until mushrooms are tender and a thin sauce forms. Add remaining butter and stir until combined.
Slice- It's important to cut the steak properly so that it's not chewy. Look at the direction the muscle fibers (the grain) are going. You want to cut at an angle, against the grain, into thin slices. This will help tenderize the meat.
Pour mushroom sauce over the cut flank steak and serve with fresh herbs or sliced scallions.
Tips
Skip the mushrooms and make a pan sauce with just water, soy sauce, beef broth, red wine, or white wine.
Use pan seared flank steak in place of skirt steak for delicious steak fajitas.
Cooking time will vary depending on the thickness of the steak. Use your meat thermometer for best results.
How to store
Store any leftover flank steak in an airtight container for 3 to 4 days.
You can eat it cold, at room temperature or rewarm in the microwave, oven, or on the stove. Use low heat to avoid overcooking.
Freeze in freezer safe containers for up to three months. Thaw overnight in the refrigerator and reheat as described.
More easy beef recipes
- Pepper Steak with Gravy
- How to Cook a Ribeye in a Cast Iron Skillet
- Herb and Garlic Butter for Steak
- Air Fryer Sliders with Caramelized Onions and Burger Sauce
📖 Recipe
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Cast Iron Flank Steak
Ingredients
For the flank steak
- 1 lb flank steak up to 1.5 lbs
- kosher salt; generous sprinkle on one side or to taste
- freshly ground coarse black pepper; both sides or to taste
- 2 tablespoon dijon mustard
- 2 tablespoon butter softened
For the mushroom pan sauce
- 8 ounces sliced mushrooms
- 2-4 tablespoon water or broth, soy sauce, wine, beer
- 1 tablespoon butter
Instructions
- Optional: Leave flank steak at room temperature for 30 minutes before you start the prep.
Prep flank steak
- Use the tip of a sharp knife to poke several small slits all over the meat. Slits should not be deep enough to go all the way through, just about half way.
- Rub kosher salt on one side of the steak. Continue with freshly ground black pepper, dijon mustard, and 2 tablespoon softened butter over each side of the steak. I like to do this on the cutting board.
Cook
- Heat cast iron skillet to high heat. Use tongs to place the flank steak in the hot skillet. Cook steak for 2 to 3 minutes per side, being sure to get a good sear on each side. It's ok to flip the steak over while searing. You'll be able to see how the crust is forming.
- Turn the heat off. Let the steak finish cooking in the residual heat of the pan for about 5 to 10 minutes. If you didn't use a cast iron skillet, you might want to keep your frying pan on low heat.
Check for doneness
- Insert a meat thermometer into the thickest part of the steak. Internal temperature should read between 120 degrees F to 130 degrees F (very rare to medium rare). This is the best temperature range for tender, juicy meat. If you want to cook the steak a little more, put it back in the pan and heat over medium-high heat for a few minutes.
Rest
- Rest meat on a wooden cutting board or a wire cooling rack (like one you use for cookies) for about 10 minutes. You can tent with aluminum foil, just be sure you are just loosely covering the steak and not trapping any steam inside. This is optional.
Make mushroom pan sauce
- While the pan-seared flank steak rests, heat the skillet back up to high heat. Add the sliced mushrooms and the water to deglaze the pan. If there's any juices from the resting steak, you can add that to the pan to make the sauce. Season with a little salt and pepper and cook until mushrooms are tender and a thin sauce forms. Add the remaining 1 tablespoon of butter and stir until melted.
Slice steak
- It's important to cut the steak properly so that it's not chewy. Look at the direction the muscle fibers (the grain) are going. You want to cut at an angle, against the grain, into thin slices. This will help tenderize the meat.
- Pour mushroom sauce over the cut flank steak and serve with fresh herbs or sliced scallions.
Notes
- Skip the mushrooms and make a pan sauce with just water, soy sauce, beef broth, red wine, or white wine.
- Use pan seared flank steak in place of skirt steak for delicious steak fajitas.
- Cooking time will by thickness of meat. Use your meat thermometer for best results.
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