You bought two beautiful steaks last night. You can’t wait to get off of work at quitting time and light up the grill. And then…Mother Nature quite literally rains on your parade. For those nights, we’ve got you covered with this delicious cast iron steak recipe. A good cast iron skillet is an absolute must in any home kitchen. Your skillet will get hot enough to create a nice crust on the outside, while the center of the steak will stay tender.
I paired this meal with some simple summer corn that I sautéed, but it will pair beautifully with Brussels sprouts, asparagus, green beans, and more. If you have leftovers, save them for Chimichurri Steak Bowls tomorrow night, or make a batch of Flank Steak Tacos (a real crowd pleaser).
If you try our Black Peppercorn Cast Iron Steak recipe, we’d love to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below.
Black Peppercorn Cast Iron Steak
Ingredients
- 2 lb flank steak
- 4 tbsp. cracked black pepper corns
- dash salt to taste
- 1 tbsp. olive oil
Instructions
- Pat dry the flank steak. Coat the flank steak on both sides with the cracked black pepper and salt.
- Heat the cast iron skillet to medium high heat, then add the olive oil.
- Cook the flank steak for 3-5 minutes on each side pending how thick the steak is cut.
- Once done, allow the steak to rest for 5-7 minutes prior to slicing. For flank steak, cut across the grain.
