The unmistakable flavors of teriyaki flank steak unfold in every bite – a perfect harmony of sweet, spicy, and savory notes. The sauce’s ingredients not only elevate the meat’s natural taste but also contribute to tenderizing the cut. As a result, you can anticipate a juicy and delectable outcome when cooking flank steak on a cast iron skillet. This beloved quick steak dinner recipe is a staple made even more impressive with a cast iron grill pan.Preparing this pan-seared flank steak recipe is remarkably straightforward, yielding an abundance of incredible flavors in the process. Flank steak’s affordability makes it an excellent choice for recipes like this one, where its tenderizing properties can truly shine.If you enjoy this recipe, you’ll likely also appreciate smoked tomahawk steaks and herb-grilled New York steak with bacon and scallions. Additionally, our crockpot creamy polenta recipe pairs wonderfully as a side dish with any of these options.
How to Make Flank Steak on a Cast Iron Skillet
To achieve a mouthwatering quick steak dinner, using a high-quality cast iron grill pan is crucial. This cooking vessel ensures that the flank steak recipe cooks evenly, resulting in a deliciously cooked dish. When it comes to cooking flank steak on a cast iron skillet, I always find that pan-seared steak turns out exceptionally well.The first step in this teriyaki flank steak recipe involves preparing the teriyaki sauce. Simply combine all the sauce ingredients in a pan and cook for 10 minutes or until the desired thickness is achieved. Next, mix together the marinade ingredients and allow the steak to marinate in this mixture for at least an hour. Once the steak has been marinated, preheat your cast iron grill pan, sear the steak, then finish cooking it on a lower temperature. Cover the steak with foil and let it rest for a bit, as this step is vital in ensuring that your quick steak dinner remains juicy and moist. During this resting period, the juices will redistribute, resulting in a tender and flavorful final product.To complete this pan-seared teriyaki flank steak recipe, cut the steak against the grain, brush it with sauce, and also steam some vegetables – toss those in teriyaki sauce as well! Once everything is done, it’s time to sit down and enjoy your delicious meal, knowing that you’ll love the flavors.
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What sets this product apart for me is its simplicity and convenience. The ability to effortlessly prepare healthy meals like steamed broccoli by just placing the vegetable in a microwaveable bag and letting it cook to perfection has revolutionized my daily routine. The lack of fuss and time-consuming prep work makes it an attractive option for those with busy lifestyles.
Teriyaki Flank Steak FAQs
When it comes to marinating flank steak, a minimum of an hour is recommended to allow flavors to fully infuse into the meat and enzymes from pineapple juice to tenderize it. For even better results, consider marinating it for two or three hours, or take it up a notch by letting it sit overnight. In terms of storage and reheating, your pan-seared flank steak can be safely kept in an airtight container in the refrigerator for 3-4 days. To warm it back up, try using the microwave on 50% power in 30-second intervals, flipping between each interval. Alternatively, simply heat up the cast iron grill pan and sear the steak on both sides for 30 seconds to restore its crispy texture.
Easy Cast Iron Teriyaki Flank Steak with Veggies Recipe
Easy Cast Iron Teriyaki Flank Steak with Veggies
Bella Bucchiotti’s Teriyaki flank steak recipe is a game-changer, offering an irresistible trifecta of sweet, spicy, and savory flavors. To achieve this delightful combination, the key is to sear the flank steak in a hot cast iron skillet, ensuring it emerges juicy and mouthwateringly delicious. This speedy and satisfying quick steak dinner is perfect for whipping up in a cast iron grill pan, making it a beloved go-to option.
Instructions
To create the ultimate teriyaki-glazed flank steak, start by preparing the marinade. In a small bowl, whisk together salt, pepper, minced garlic, ginger, olive oil, and pineapple juice until well combined. Place the steak in a pan and pour the marinade over it, making sure to coat both sides evenly. Allow the steak to marinate for at least an hour, or up to three hours if you have the time. Next, heat a cast-iron grill pan over high heat. Once scorching hot, add the steak and sear for four minutes per side, or until it reaches your desired level of doneness. Reduce the heat to low and continue cooking the steak for an additional five minutes, or until the internal temperature reads 125 degrees Fahrenheit. Remove the steak from the pan and place it on a wooden cutting board. Cover with foil and let it rest for five to ten minutes, allowing the temperature to rise by about five degrees. This will ensure that your steak reaches its perfect level of medium-rare. Once rested, slice the steak against the grain into thin strips and brush with the prepared teriyaki sauce. Finally, steam the vegetables of your choice until tender, then toss them in a large mixing bowl with the teriyaki-glazed steak and coat evenly.