Blackstone Griddle Flank Steak

Blackstone Griddle Flank Steak — Are you looking for the perfect grilled steak recipe to satisfy even the most discerning tastes? Look no further than this mouthwatering Blackstone Griddle Flank Steak!

This easy-to-make and delicious flank steak will surely be a hit with family, friends, or anyone who appreciates amazing flavors. With just a few simple ingredients (including blackening seasoning and tomatoes), this dish can quickly become one of your favorite go-to’s for hearty dinner recipes.

Plus, griddling your steak on the Blackstone Grill ensures maximum flavor with minimal effort – all you have to do is prepare the marinade according to instructions and let it work its magic while resting in a bag overnight. Whether you serve it plain or finish with fresh herbs and sides like lettuce wraps or garlic mashed potatoes, this truly awesome meal will make anyone happy!

What Is Flank Steak?

Flank steak is a flavorful and lean cut of beef that comes from the abdominal muscles of the cow. It’s a relatively long, flat cut with a pronounced grain that’s easily identifiable. Flank steak is known for its rich, beefy flavor and slightly chewy texture. It’s often used in various dishes and cuisines due to its versatility.

Because of its lean nature, flank steak is best cooked to medium-rare or medium doneness to avoid it becoming tough. It’s ideal for marinating, grilling, broiling, or pan-searing, and it’s often sliced thinly against the grain before serving to enhance tenderness.

Flank steak is popular in dishes like fajitas, stir-fries, salads, and sandwiches. Its robust flavor makes it a great canvas for various marinades and seasonings. While it might not be as tender as some other cuts, its bold taste and reasonable price point make it a beloved choice for many beef enthusiasts.

Can You Cook Flank Steak On Blackstone Griddle?

Yes, you can absolutely cook flank steak on a Blackstone griddle. A Blackstone griddle’s flat, hot cooking surface is well-suited for cooking thinner cuts of meat like flank steak.

Ingredients Needed For Blackstone Griddle Flank Steak

Are you ready to take your summer gatherings to the next level? Give your guests something they won’t soon forget with this delicious Blackstone Griddle Flank Steak. Everyone will love this juicy and flavorful steak dish, whether for a casual backyard bash or an upscale pool party.

All it takes is a few simple ingredients and some griddle skills, but you’ll be rewarded with perfectly cooked beef every time! Keep reading to discover what ingredients will make your flank steak truly memorable.

Remember the step-by-step directions and detailed ingredient list are below in teh printable recipe card at the bottom of the post, as well as the nutritional information.

• Flank Steak: Flank steak is a lean and flavorful cut of beef that’s perfect for griddling. Its slightly chewy texture and rich taste make it a favorite for quick and delicious meals.
• Salt and Freshly Ground Black Pepper: These essential seasonings enhance the steak’s natural flavors while providing a balanced and savory taste profile.
• Olive Oil: Olive oil is a light coating to prevent sticking on the griddle surface and promotes a golden sear on the steak.
• Marinade (Optional): Marinating the flank steak with a flavorful mixture of ingredients like soy sauce, Worcestershire sauce, garlic, and herbs adds extra depth and tenderness to the meat.
• Chopped Fresh Herbs (for Serving): A sprinkle of fresh herbs like parsley or cilantro adds color, freshness, and aromatic goodness to the final dish.
• Lemon or Lime Wedges (for Serving): Citrus wedges provide a zesty and bright element that cuts through the richness of the steak, enhancing its overall taste.
• Sliced Onions or Sautéed Mushrooms (Optional, for Topping): Sautéed onions or mushrooms complement the steak with their savory, caramelized flavors, creating a delicious topping option.

With these ingredients, you can create a mouthwatering and perfectly cooked flank steak on your Blackstone griddle. Whether you opt for marinating or simple seasoning, the result is a delectable dish that will satisfy your taste buds.

How To Cook Flank Steak On Blackstone Griddle

Do you want to give your next backyard barbecue a delicious kick of flavor? Flank steak cooked on a Blackstone Griddle is the perfect addition to take your outdoor cooking experience to the next level!

This tender and tasty cut works beautifully on the grill, giving it a charred crust while keeping its juiciness inside. We’ll explore how to properly cook and prep flank steak for maximum enjoyment and tips and tricks for making this dish even tastier. So grab an apron, preheat that griddle up high, and let’s get started!

Prep the Flank Steak:

Pat the flank steak dry with paper towels.

If using a marinade, prepare it according to your chosen recipe and marinate the flank steak for at least 30 minutes to a few hours, if possible.

Preheat the Blackstone Griddle:

Preheat your Blackstone griddle to medium-high heat. You want a hot surface for a good sear.

Season the Flank Steak:

Season both sides of the flank steak with salt and freshly ground black pepper.

Oil the Griddle:

Brush a thin layer of olive oil or your chosen high-heat cooking oil onto the griddle surface to prevent sticking.

Sear the Flank Steak:

Place the seasoned flank steak on the hot griddle. You should hear a sizzling sound as it makes contact with the griddle.

Cook and Flip:

Let the steak cook on one side for 4-5 minutes until you achieve a nice sear with grill marks.

Flip the steak using tongs and cook the other side for another 4-5 minutes.

Check Internal Temperature:

Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for around 130-135°F (54-57°C), and for medium, aim for around 140-145°F (60-63°C).

Rest and Slice:

Remove the flank steak from the griddle and let it rest for a few minutes before slicing. Resting helps retain the juices.

Slice Against the Grain:

Slice the flank steak against the grain. This means cutting perpendicular to the lines of muscle fibers. This technique ensures tenderness.

Serve:

Arrange the sliced flank steak on a serving platter.

Garnish with chopped fresh herbs and serve with lemon or lime wedges.

You can also top the steak with sautéed onions or mushrooms for extra flavor.

Serve your perfectly cooked flank steak slices as a main dish or in sandwiches, tacos, salads, or with your favorite sides.

With this ingredient list and step-by-step instructions, you’re well-equipped to create a delicious and flavorful flank steak on your Blackstone griddle.

Pro Tips For Cooking Flank Steak on Blackstone Griddle

y, here are some pro tips to ensure you achieve the best results when cooking flank steak on a Blackstone griddle:

• Preheat the Griddle Properly: Preheat the griddle to medium-high heat for about 10-15 minutes. This ensures a hot surface for a good sear and even cooking.
• Pat Dry the Steak: Before seasoning or marinating, make sure to pat the flank steak dry with paper towels. This helps achieve a better sear and prevents excess moisture.
• Seasoning Matters: Season the steak generously with salt and pepper. Remember, flank steak can handle bold flavors, so don’t be shy with the seasonings.
• Oil the Griddle: Apply a thin layer of oil directly onto the griddle’s surface. This prevents the steak from sticking and promotes a crispy exterior.
• Leave Space: Make sure not to overcrowd the griddle. Leave enough space between steak pieces for even cooking and proper airflow.
• Hot and Fast: Flank steak is thin and cooks quickly, so use medium-high heat and cook for a few minutes on each side. Avoid overcooking to maintain tenderness.
• Sear with Confidence: Listen for that satisfying sizzle when placing the steak on the griddle. A hot sizzle means a good sear is happening.
• Use Tongs: Flip the steak using tongs rather than a fork. Piercing the meat with a fork can cause flavorful juices to escape.
• Internal Temperature: Invest in a meat thermometer to ensure perfect doneness. Aim for medium-rare (130-135°F) for optimal tenderness.
• Resting Time: Let the cooked flank steak rest for about 5-10 minutes after cooking. This allows the juices to redistribute, resulting in a juicy and flavorful final dish.
• Slicing Technique: Slice the steak against the grain for maximum tenderness. Cutting against the grain shortens the muscle fibers, making each bite more enjoyable.
• Experiment with Marinades: If marinating, allow the steak to marinate for at least 30 minutes before cooking. Marinades enhance flavors and tenderize the meat.
• Fresh Herb Finishing: Garnish with fresh herbs like chopped parsley or cilantro. These add a burst of color and freshness to the dish.
• Pairing: Consider serving with a light, refreshing side like a citrusy salad or grilled vegetables to balance the richness of the steak.

With these pro tips in mind, your Blackstone griddle experience will lead to perfectly seared, tender, and flavorful flank steak that’s sure to impress everyone at the table.

What is the best temperature to cook flank steak on a Blackstone griddle?

Preheat the griddle to medium-high heat, around 375-400°F (190-204°C). This temperature range allows for a good sear without overcooking the thin flank steak.

How do I know when the flank steak is cooked to my preferred doneness?

Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130-135°F (54-57°C), and for medium, aim for 140-145°F (60-63°C).

Can I marinate the flank steak overnight before cooking?

While marinating for a few hours enhances flavor, marinating overnight might break down the meat too much and affect the texture. Stick to a maximum of 24 hours if marinating.

How long should I rest the cooked flank steak before slicing?

Let the cooked steak rest for about 5-10 minutes. This resting time allows the juices to redistribute, resulting in a more succulent and flavorful steak.

Can I use a cast iron skillet instead of a Blackstone griddle?

Absolutely! A cast iron skillet works well for cooking flank steak. Just ensure it’s properly preheated before searing the steak.

Can I cook frozen flank steak on a Blackstone griddle?

It’s best to thaw the flank steak completely before cooking. Cooking from frozen may result in uneven cooking and affect the overall texture.

Can I reuse the marinade as a sauce for the cooked flank steak?

Using the marinade that the raw meat was in is not recommended as a sauce. If you want to use it as a sauce, make a fresh batch and heat it separately.

Can I cook other cuts of beef on a Blackstone griddle using the same method? A8: While the technique can work for other cuts, the cooking time and temperature might vary. Adjust based on the thickness of the cut and desired doneness.

Can I cook vegetables alongside the flank steak on the Blackstone griddle?

Absolutely! You can cook sliced vegetables like bell peppers and onions on the griddle alongside the flank steak for a complete meal.

What if my flank steak turns out tough?

If the flank steak turns out tough, it might have been overcooked. To achieve tenderness, aim for medium-rare or medium doneness and consider marinating.

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