Blackstone Griddle Flank Steak
Description
Perfectly seared, juicy flank steak cooked hot and fast on a Blackstone griddle, with a simple soy-Worcestershire marinade and a foolproof method for tender, restaurant-quality results every time.
Ingredients
Ingredients
- 1 to 1.5 lbs flank steak
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons high-heat oil, avocado, canola, or vegetable, for the griddle
Marinade (recommended):
- 1/3 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 tablespoon brown sugar or honey
- 1 lime, juiced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
For serving (optional):
- Chopped fresh parsley or cilantro
- Lime or lemon wedges
- Sautéed onions, peppers, or mushrooms
Instructions
- Marinate: Whisk all marinade ingredients together. Add the steak to a zip-top bag, coat well, and refrigerate 30 minutes to 8 hours.
- Prep: Remove steak from marinade and pat completely dry. Let sit at room temperature 20 to 30 minutes.
- Preheat: Heat the Blackstone to medium-high (400 to 450°F) for 10 to 15 minutes.
- Oil & season: Spread a thin layer of high-heat oil on the steel. Season the steak with salt and pepper.
- Sear: Place the steak down and leave undisturbed for 3 to 4 minutes until a deep crust forms.
- Flip: Using tongs, flip once and sear the other side 3 to 4 minutes.
- Check temp: Pull at 130 to 135°F for medium-rare (recommended).
- Rest: Tent loosely with foil and rest 5 to 10 minutes.
- Slice: Cut thinly against the grain at a slight angle. Garnish and serve.
Equipment
- Blackstone Griddle
- Instant-read meat thermometer
- Tongs
Nutrition
Serving: 1ServingCalories: 251kcalCarbohydrates: 6gProtein: 18gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 45mgSodium: 835mgPotassium: 360mgFiber: 1gSugar: 3gVitamin A: 175IUVitamin C: 4mgCalcium: 34mgIron: 2mg