This aromatic citrus steak marinade is made from basil, lime juice, orange juice, garlic and coriander. It gives cast iron flank steak a zesty, summer flavor. Marinate the flank steak at least 1 hour and up to 24 hours before searing it quickly in a cast iron skillet.
Every time I make this citrus and basil marinade, I inhale deeply before pouring it over the flank steak. The bright and summery scent of basil, lime, orange and garlic is one of my favorites and I think you'll love it too!
Why You'll Love this Recipe
- This citrus-basil marinade has an incredible aroma and flavor.
- Cooking flank steak in a cast iron skillet is quick and easy.
- Cooking steak in a skillet is a good option when you don't want to grill.
Ingredients
Step-by-Step Instructions
For detailed instructions & ingredient amounts, see the recipe card at the end of the post.
Step 1: In a blender, combine the oil, lime juice, orange juice, basil, garlic, cumin or coriander and salt. Blend until smooth.
Step 2: Pour the marinade over the steak. Marinate the flank steak in the refrigerator for at least 1 hour and up to 24 hours.
Step 3: Heat a cast iron skillet over medium-high heat for 3 minutes, until very hot. Add 1 tablespoon of oil to the skillet and the steak. Sear for 3 minutes without flipping.
Step 4: Flip the steak over and cook for another 3 to 4 minutes for medium-rare.
Step 5: Let the flank steak rest for 10 minutes before slicing against the meat grain.
Pro Tips for Cooking Cast Iron Flank Steak
- Let the steak come up to room temperature: Take the flank steak out of the refrigerator 30 minutes before cooking. If the steak is too cold, it will take too long to cook and is more likely to be tough and cook unevenly.
- Use a very hot skillet: Set the skillet over medium-high heat for about 3 minutes. The skillet should be very hot, almost smoking, before you add the steak. One way to make sure the skillet is hot enough is to add a drop of water; the water should sizzle and evaporate immediately.
- Add a drizzle of oil: Just a tablespoon or less of oil insures that the steak won't stick. Make sure to heat the oil in the skillet before adding the steak.
- Let the meat sear: Set the steak in the hot oiled skillet then don't touch it for 3 to 4 minutes. If you flip the meat too soon it won't brown properly and might stick.
- Error on the side of undercooking: The steak will continue to cook once it's taken out of the skillet. For this reason it's better to error on the side of undercooking steak. Also, you can put the sliced steak back in the skillet for a minute if it's too rare but if it's overcooked there's nothing you can do.
- Pay attention to the temperature of the meat: The cooking time for steak can vary, but as a guideline cook flank steak for about 3 to 4 minutes on each side for medium rare or 5 minutes on each side for medium. However, the best indicator of doneness is temperature, not time. You should take flank steak out of the skillet when it's five degrees cooler than your desired doneness. A medium rare flank steak should have a final internal temperature of 130–135°F and medium steak has a temperature of 135–145°F in the thickest part.
- Let the steak rest: After taking the flank steak out of the skillet, let it rest for 10 minutes before slicing.
- Slice against the grain: The "grain" is the natural muscle fibers that look like lines in the meat. Slice the cooked steak against the grain (perpendicular to the grain) into strips. This will help make the steak more tender and less chewy to eat.
What to Serve with Citrus Marinate Steak
- Corn on the cob
- Potato Salad
- Sliced fresh tomatoes and basil
- Pesto pasta salad
- Coleslaw - try either miso slaw or crunchy purple slaw
- Oven roasted asparagus
Frequently Asked Questions About Flank Steak
Hanger steak or skirt steak can be used in place of flank steak.
Rest the steak for 10 minutes after it's done cooking. Slicing meat too soon releases the juices, making the meat less moist and tender.
Certain cuts of meat, like flank steak, have tough muscle fibers. These natural muscle fibers that look like lines in the meat are called the "grain." Slicing against these fibers, or "against the grain," helps break down the fibers and makes the meat taste more tender and less chewy. n
Slice the cooked steak against the grain by slicing perpendicular to the lines in the meat. This video from Butcher Shop Bootcamp is helpful: video how to slice flank steak.
Using a meat thermometer, aim for a temperature of 130 to 135 degrees F for medium-rare steak.
More Cast Iron Skillet Recipes
📖 Recipe
Citrus Marinated Cast Iron Flank Steak
This aromatic citrus steak marinade gives cast iron flank steak a zesty, summer flavor. Marinate the flank steak at least 1 hour and up to 24 hours before searing it quickly in a cast iron skillet.
- Prep Time: 10 minutes
- Cook Time: 7 to 10 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings
- Category: Beef
- Method: Pan Sear
- Cuisine: American
Ingredients
- 1 to 2 pounds flank steak
- ½ cup olive oil or avocado oil
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 1 cup packed basil leaves
- 2 large cloves garlic
- 1 teaspoon ground cumin or coriander
- ½ teaspoon salt
- Sea salt, to sprinkle on cooked meat
Instructions
- In a blender, combine the oil, lime juice, orange juice, basil, garlic, cumin or coriander, and salt. Blend until smooth.
- In a dish that fits the steak snuggly, pour the marinade over the steak. Use a fork to poke holes in the steak, to encourage the marinade to soak in. Flip the steak a few times to make sure the marinade is coating both sides.
- Marinate the flank steak in the refrigerator for at least 1 hour and up to 24 hours.
- When you’re ready to cook dinner, take the steak out of the refrigerator and let it come up to room temperature on the kitchen counter for 30 minutes. If the steak is too large to fit in a skillet, you can cut it in half crosswise.
- Heat a large (12-inch) cast iron skillet over medium-high heat for 3 minutes, until very hot. Make sure the skillet is hot enough by adding a drop of water to the skillet; it should immediately sizzle and evaporate.
- Add 1 tablespoon of oil to the skillet and let it heat for 1 minute (I always put on the hood fan over the stove, as the skillet might smoke a bit)
- Add the flank steak to the hot skillet and sear the steak for 3 minutes without flipping. Press it down a few times in the middle of the steak to make sure it’s coming into contact with the hot skillet.
- Flip the steak over and cook for another 3 to 4 minutes. Use a meat thermometer in the thickest part of the steak to gauge whether or not it’s done. You might have to flip the steak again and cook it for another few minutes.
- Steak Temperatures: Medium-rare flank steak should have an internal temperature of 130–135°F and medium steak has a temperature of 135–145° in the thickest part. Keep in mind that you should take the steak out of the skillet when it's five degrees cooler than your desired doneness. This means taking the steak out of the skillet when it registers 125°F to 130°F for medium rare or 130°F to 135°F for medium. The steak will continue to rise 3 to 5 degrees in temperature after you take it out of the skillet.
- Let the steak rest for 10 minutes on a cutting board before slicing the meat. Slice the meat against the grain into strips.
Notes
This citrus marinade both flavors and tenderizes the meat. Marinate the meat for at least 1 hour, and up to 24 hours. After 24 hours, the citrus will start to over-tenderize.
If you're making 2 pounds of flank steak, you'll probably have to cut the steak into two smaller pieces and cook each piece separately so the skillet isn't overcrowded.
The cooking time for steak can vary, but as a guideline cook flank steak for about 3 to 4 minutes on each side for medium rare or 5 minutes on each side for medium. However, the best indicator of doneness is temperature, not time. You should take flank steak out of the skillet when it's five degrees cooler than your desired doneness. A medium rare flank steak should have a final internal temperature of 130–135°F and medium steak has a temperature of 135–145° in the thickest part.
You can substitute skirt steak for flank steak.
Jen says
A nice change of pace with the citrus flavors. I also love the amazing way this marinade smells, with the basil and orange.