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Close up of sliced flank steak with chopped parsley

Pan Seared Flank Steak

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 316kcal
Author: Deanna
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  • 1.5 Pound Flank steak
  • 2 tablespoon Olive oil
  • ¼ Cup Balsamic vinegar
  • ¼ Cup Beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dried rosemary
  • 2 Cloves Garlic minced
  • ¼ teaspoon Salt
  • ¼ teaspoon 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