Cajun Garlic Butter Flank Steak Recipe

This easy Flank Steak with Cajun Garlic Butter is a bold, satisfying dinner you can make in a cast iron skillet, on the grill, or on a Blackstone griddle. It is simple, flavorful, and perfect when you want a steakhouse-style meal without a complicated process.

Flank steak is already a delicious cut of beef, but the Cajun garlic butter takes it to another level. The butter melts over the hot steak, adding rich garlic flavor, a little Cajun spice, and a savory finish that makes every slice extra juicy and delicious.

This recipe is also naturally keto friendly and low carb, which makes it a great main course for anyone looking for a hearty dinner without adding extra carbs.

How to Make Flank Steak with Cajun Garlic Butter

The key to making smooth, flavorful Cajun garlic butter is starting with butter that is softened to room temperature. Soft butter mixes easily and spreads beautifully over the steak as it melts.

In a small bowl, combine the butter with Cajun seasoning and garlic paste. Garlic paste works especially well because it blends evenly into the butter without leaving large pieces of garlic throughout the mixture.

If you do not have garlic paste, minced garlic is a good substitute. Just make sure it is finely minced so the garlic flavor spreads evenly through the butter.

Next, prepare the flank steak. Coat the steak with olive oil, then season both sides with kosher salt and pepper. This simple seasoning helps build a flavorful crust while still letting the Cajun garlic butter shine.

Flank steak is a great choice for this recipe because it cooks quickly and slices beautifully when prepared the right way. If you cannot find flank steak, flat iron steak is a good alternative.

Cook the steak in a large cast iron skillet, on a grill, or on a Blackstone griddle over medium to medium-high heat. A cast iron skillet is especially useful because it holds heat well and helps create a good sear on the outside of the steak.

For medium rare to medium doneness, cook the steak for about 3 to 5 minutes per side. The exact time will depend on the thickness of the steak and the heat level of your skillet, grill, or griddle.

During the last minute of cooking, spoon some of the Cajun garlic butter over the steak. The heat will slowly melt the butter, allowing the garlic and Cajun seasoning to soak into the surface of the meat.

As the butter melts, it creates a rich, savory coating that makes the steak even more flavorful. This is the step that turns a simple steak dinner into something special.

After cooking, transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Resting is important because it gives the juices time to redistribute through the meat. If you slice the steak right away, some of those flavorful juices will run out.

When slicing flank steak, always cut against the grain. This means slicing across the visible lines in the meat rather than in the same direction. Cutting against the grain helps keep each bite tender instead of chewy.

Serve Flank Steak with Cajun Garlic Butter with More Cajun Butter on Top

Serve the sliced steak with the remaining Cajun garlic butter spooned over the top. The warm steak will soften the butter again, adding one final layer of flavor before serving.

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