{
  "id": "https://cookbook.antoniwan.online/recipes/cast-iron-flank-steak",
  "slug": "cast-iron-flank-steak",
  "title": "Cast Iron Flank Steak",
  "description": "Flank steak salted and seared in a smoking-hot cast iron skillet. Flip once. Slice against the grain.",
  "language": "en",
  "publishedAt": "2026-03-18T14:00:00.000Z",
  "group": "Mains",
  "recipeCategory": "Mains",
  "subjects": [
    "cooking",
    "recipes",
    "food"
  ],
  "introduction": "Flank steak, about 1 to 1½ inches thick, salted and seared in a smoking-hot cast iron skillet. Oil the steak, not the pan. Flip once. Slice against the grain.",
  "ingredients": [
    "1 flank steak, about 1 to 1½ inches thick",
    "Salt",
    "Oil for the steak"
  ],
  "equipment": [
    "Paper towels",
    "Cast iron skillet",
    "Tongs",
    "Instant-read thermometer",
    "Knife and cutting board"
  ],
  "method": [
    "Pat the steak completely dry. Salt both sides generously. Let it sit at room temperature 20 to 30 minutes.",
    "Heat the cast iron on high 5 to 7 minutes, until smoking.",
    "Oil the steak, not the pan. Lay it away from you. Do not move it. Let the crust form. Flip once only.",
    "Medium-rare (130–135°F internal): first side 3 to 4 minutes, second side 2 to 3 minutes. Well done (160°F+): first side 5 to 6 minutes, second side 4 to 5 minutes.",
    "Rest 5 to 10 minutes. Cut thin slices against the grain at a 45° angle."
  ],
  "notes": [
    "Times assume the steak is at room temperature and about 1 to 1½ inches thick. Adjust for thickness.",
    "Cutting with the grain makes flank steak chewy regardless of doneness.",
    "Oil on the steak, not the pan, keeps the smoke down."
  ],
  "markdownUrl": "https://cookbook.antoniwan.online/recipes/cast-iron-flank-steak.md",
  "imageCredit": "Zachary Delorenzo",
  "imageCreditUrl": "https://unsplash.com/photos/KgaeT7jp2EM",
  "imageLicense": "Unsplash License"
}