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Close up of sliced flank steak with chopped parsley
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4.89 from 9 votes

Pan Seared Flank Steak

Prep Time5 mins
Cook Time15 mins
Marinating time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 316kcal
Author: Deanna


  • 1.5 Pound Flank steak
  • 2 Tbsp Olive oil
  • 1/4 Cup Balsamic vinegar
  • 1/4 Cup Beef broth
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Dried rosemary
  • 2 Cloves Garlic minced
  • 1/4 tsp Salt
  • 1/4 tsp Pepper


  • Mix all ingredients, except steak, in a small bowl.
  • Place the steak in a shallow dish or large ziplock bag and add the marinade. Allow to marinate for a minimum of one hour or overnight
  • When ready to cook, heat a 14 inch cast iron skillet on medium high heat
  • When skillet is hot, remove the steak from the marinade and place in the pan. Discard remaining marinade, or spoon a bit over the top of the steak.
  • Cook for 5 minutes, then flip and cook the other side another 5 minutes
  • Place a lid on the skillet and cook an additional 2 minutes
  • Remove from the pan, cover with foil and allow to rest at least 5 minutes before slicing against the grain.
  • Serve immediatly topped with any remaining pan juices.


Calories: 316kcal | Carbohydrates: 4g | Protein: 37g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 337mg | Potassium: 632mg | Sugar: 3g | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg