Blackstone Griddle Flank Steak

Why You’ll Love This Recipe

Cooking flank steak on the Blackstone griddle gives you restaurant-quality results at home. The high heat of the griddle creates an irresistible sear while keeping the inside tender and juicy. Flank steak is a lean, flavorful cut that’s budget-friendly and cooks in minutes. It’s perfect for slicing against the grain and serving with veggies, rice, in tacos, or over salads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flank steak
• Olive oil
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Paprika
• Worcestershire sauce (optional for marinating)
• Fresh parsley or chimichurri (optional for garnish)

Directions

1. Prep the steak: Pat the flank steak dry with paper towels. Rub both sides with olive oil and season generously with salt, pepper, garlic powder, onion powder, and paprika. Let it rest at room temperature for 20–30 minutes.
2. Preheat the griddle: Turn your Blackstone griddle to high heat. Allow it to preheat for 10–15 minutes until very hot.
3. Cook the steak: Place the steak on the hot griddle. Cook for about 3–4 minutes per side for medium-rare, or until your desired doneness is reached.
4. Check internal temperature: Use a meat thermometer—130°F for medium-rare, 140°F for medium.
5. Rest the steak: Remove from the griddle and let rest for 5–10 minutes to retain juices.
6. Slice and serve: Slice thinly against the grain and garnish with chopped parsley or drizzle with chimichurri if desired.

Servings and timing

This recipe serves 4 and takes about 25 minutes total, including prep, cooking, and resting time.

Variations

• Marinated flank steak: Marinate in Worcestershire sauce, soy sauce, garlic, and lime juice for 2–4 hours before cooking.
• Spicy version: Add cayenne or chili powder to the rub for heat.
• Herb crusted: Mix dried oregano, thyme, or rosemary into the seasoning blend.
• Garlic butter finish: Top with a dollop of garlic herb butter while resting for extra richness.
• Fajita-style: Slice and serve with sautéed peppers and onions on tortillas.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm slices in a skillet over medium-low heat or in the microwave with a splash of broth or water to retain moisture. Avoid overcooking when reheating to maintain tenderness.

FAQs

What is flank steak?

Flank steak is a lean, flavorful cut of beef from the abdominal muscles. It’s best cooked quickly at high heat and sliced thinly against the grain.

How do I keep flank steak from being tough?

Do not overcook, and always slice against the grain to shorten the muscle fibers, making it easier to chew.

Can I marinate the steak?

Yes, marinating helps add flavor and tenderize the meat. Even 30 minutes can make a difference.

What’s the best temperature for cooking flank steak?

High heat is essential—get your griddle very hot for the best sear and to lock in juices.

Can I use a different cut of steak?

Yes, skirt steak or flat iron steak also work well with this method.

Should I oil the steak or the griddle?

Oil the steak to help seasoning stick and create a good crust. The griddle doesn’t need much additional oil if it’s seasoned.

What if I don’t have a thermometer?

Use the finger test or cut into the thickest part to check doneness. The steak should feel firm but still have some give for medium-rare.

Can I cook vegetables on the griddle at the same time?

Yes, cook peppers, onions, asparagus, or mushrooms on a separate part of the griddle while the steak cooks.

How do I make it a full meal?

Serve with roasted potatoes, rice, a side salad, or wrap slices in tortillas for steak tacos.

Is flank steak good for leftovers?

Yes, it reheats well and can be used in salads, sandwiches, stir-fries, or wraps.

Conclusion

Blackstone griddle flank steak is a quick, flavorful, and impressive way to cook a lean cut of beef to perfection. With a smoky sear and juicy interior, it’s a reliable recipe that works for any occasion. Whether you’re serving it solo, in tacos, or alongside your favorite sides, this easy steak will become a staple on your griddle.

Blackstone Griddle Flank Steak

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Blackstone griddle flank steak is a quick, flavorful way to cook a lean, juicy cut of beef. Seared at high heat on a flat-top griddle, it’s tender, bold, and perfect for slicing and serving in a variety of dishes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Griddle
• Cuisine: American

Ingredients

• 1–1.5 lb flank steak
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 tablespoon Worcestershire sauce (optional, for marinating)
• Fresh parsley or chimichurri, for garnish (optional)

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Instructions

1. Pat the flank steak dry with paper towels. Rub with olive oil and season with salt, pepper, garlic powder, onion powder, and paprika. Let rest at room temperature for 20–30 minutes.
2. Preheat your Blackstone griddle to high heat for 10–15 minutes until very hot.
3. Place the steak on the griddle and sear for 3–4 minutes per side, or until your desired doneness is reached (130°F for medium-rare).
4. Remove from heat and let rest for 5–10 minutes.
5. Slice thinly against the grain. Garnish with parsley or chimichurri if desired. Serve hot.

Notes

• Always slice flank steak against the grain for maximum tenderness.
• Don’t skip the resting time—it helps lock in juices.
• Use a meat thermometer for accurate doneness.
• Pair with grilled vegetables or serve in tacos, wraps, or salads.

Nutrition

• Serving Size: 4 oz
• Calories: 270
• Sugar: 0g
• Sodium: 400mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 80mg