Blackstone Griddle Flank Steak
Description
If you're looking to master the art of cooking flank steak on a Blackstone griddle, you've come to the right place. Discover the ultimate guide to achieving succulent, flavorful, and perfectly seared flank steak with your Blackstone griddle.
Ingredients
- 1 pound flank steak
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil , or high-heat cooking oil
- Marinade, optional: Choose your preferred marinade recipe, such as a combination of soy sauce, Worcestershire sauce, garlic, herbs, and spices.
For Serving: Optional
- Chopped fresh herbs, parsley, cilantro, etc.
- Lemon or lime wedges
- Sliced onions or sautéed mushrooms, for topping
Instructions
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 for about 4-5 minutes on one side, 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.
Enjoy!
- Serve your perfectly cooked flank steak slices as a main dish or in sandwiches, tacos, salads, or with your favorite sides.
Equipment
- Blackstone Griddle
- Cooking Oil
Nutrition
Serving: 1ServingCalories: 145kcalProtein: 16gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 40mgPotassium: 258mgCalcium: 16mgIron: 1mg