When it comes to preparing a delicious and juicy steak, flank steak often surprises many with its rich flavor and versatility. Cooking it on a Blackstone griddle can elevate the experience, producing a perfectly seared and tender piece of meat. But how long should you actually cook flank steak on a Blackstone griddle? This comprehensive guide will not only answer that question but will also delve into tips, tricks, and techniques to ensure your flank steak is a culinary masterpiece.
Understanding Flank Steak
Flank steak is a cut of beef taken from the abdominal muscles of the cow. It is known for its rich flavor but can be tough if not cooked properly. The key to achieving a tender and juicy flank steak lies in the cooking method and time. It’s essential to understand the characteristics of this cut to ensure the best results.
Why Choose a Blackstone Griddle?
Cooking flank steak on a Blackstone griddle comes with its own set of advantages:
- Heat Distribution: The griddle’s large cooking surface allows for even heat distribution, which is crucial for searing meat.
- Versatility: You can easily cook sides or vegetables simultaneously.
- Flavor: The flat-top cooking method locks in the juices and enhances the beefy flavors.
The Basics of Cooking Flank Steak
Before diving into the specifics of cooking times, it’s vital to prepare your flank steak correctly.
Preparation Steps
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Choosing Your Flank Steak: Look for a cut that is bright red with a good amount of marbling. Avoid ones that appear brown or are excessively lean.
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Marinating: Flank steak benefits greatly from marination. A marinade helps to tenderize the meat and infuse flavors. Common marinades include a mix of olive oil, soy sauce, garlic, and spices. Aim for at least 30 minutes, but overnight is even better.
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Bringing to Room Temperature: Remove your steak from the fridge about 30 minutes before cooking. This helps it to cook more evenly.
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Prepping the Griddle: Ensure the griddle is clean and apply a thin layer of oil to prevent sticking.
Cooking Flank Steak on a Blackstone Griddle
Now, let’s get into the detailed process of cooking your flank steak on the Blackstone griddle, focusing on timing and temperatures.
Preheat Your Griddle
Start by preheating your Blackstone griddle. Set it to medium-high heat (around 400°F to 450°F). You’ll know it’s ready when a few drops of water sizzle and evaporate almost immediately on the surface.
Cooking Times
Cooking time can vary depending on thickness and your desired level of doneness. A typical flank steak is about 1 inch thick. Here’s a general guideline for cooking times:
| Doneness Level | Cook Time (Per Side) | Internal Temperature |
|---|---|---|
| Rare | 3-4 minutes | 125°F |
| Medium Rare | 4-5 minutes | 135°F |
| Medium | 5-6 minutes | 145°F |
| Medium Well | 6-7 minutes | 150°F |
| Well Done | 7-8 minutes | 160°F+ |
Note: The flank steak should only be flipped once during cooking for the best sear.
Using a Meat Thermometer
To ensure precision, use a meat thermometer to check the steak’s internal temperature. Insert it into the thickest part of the meat without touching the bone.
Letting It Rest
After achieving the desired doneness, remove the flank steak from the griddle. It’s crucial to let it rest for about 5-10 minutes. This allows the juices to redistribute, making the steak more succulent.
Slicing Flank Steak
How you slice flank steak is almost as important as how you cook it. Always cut against the grain to ensure tender bites. The grain of the meat refers to the direction in which the muscle fibers run.
Tips for Serving
- Pair with Sides: Flank steak goes well with sides like roasted vegetables, mashed potatoes, or a fresh salad.
- Sauce It Up: Consider drizzling your flank steak with a chimichurri sauce or a balsamic reduction for an added flavor punch.
- Leftovers: If you have any leftover steak, it can be sliced and added to salads, tacos, or sandwiches.
Common Mistakes to Avoid
While cooking flank steak can be straightforward, several common mistakes can lead to disappointment.
Overcooking
Flank steak is lean, which means it can dry out quickly if overcooked. Always keep a close eye on your cooking times and use a thermometer.
Neglecting to Rest
Failing to let the steak rest before slicing can result in a tough texture. Patience pays off for juiciness.
Not Using Marinade
Salt and pepper alone won’t cut it when it comes to flank steak. The meat has a better texture and flavor when marinated properly.
Flank Steak Recipes for Your Blackstone Griddle
Looking to mix it up? Here are a couple of popular recipes that highlight flank steak’s versatility.
Simple Grilled Flank Steak
- Ingredients:
- 1 lb flank steak
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 3 cloves garlic, minced
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Salt and pepper to taste
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Instructions:
- Combine marinade ingredients in a bowl and marinate steak for at least 2 hours.
- Preheat your Blackstone griddle.
- Remove steak from marinade, pat dry, and season with salt and pepper.
- Cook as indicated above, adjusting time for desired doneness.
- Let rest, slice against the grain, and serve with your choice of sides.
Asian-Inspired Flank Steak Stir-Fry
- Ingredients:
- 1 lb flank steak, sliced thinly against the grain
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
- 2 tbsp soy sauce
- 2 tbsp sesame oil
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1 tsp ginger, grated
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Instructions:
- Marinate thinly sliced steak for at least 30 minutes in soy sauce, sesame oil, and ginger.
- Preheat the Blackstone griddle.
- Stir-fry the vegetables first until tender, then set aside.
- Cook the flank steak for 2-3 minutes on each side until just done.
- Combine vegetables and steak, and serve over rice or noodles.
Conclusion
Cooking flank steak on a Blackstone griddle offers a delicious way to prepare this flavorful cut of meat. Remember to follow the correct cooking times based on your preferred level of doneness, and don’t forget to rest your steak before slicing. With a bit of practice and the right techniques, you’ll be able to impress family and friends with perfectly cooked flank steak every time. Enjoy your culinary adventure!
What is flank steak and how is it different from other cuts of beef?
Flank steak is a cut of beef taken from the abdominal muscles of the cow. It is known for its rich flavor and is relatively lean compared to other cuts. Unlike ribeye or sirloin, flank steak has a more pronounced beefy taste and a firmer texture. It is best suited for grilling or cooking methods that involve high heat, as this helps break down its fibrous structure.
Due to its low fat content, flank steak can be tough if not prepared correctly. It requires proper marinating and cooking techniques to achieve a tender texture. Additionally, it’s important to slice flank steak against the grain after cooking to ensure each bite is easy to chew and packed with flavor.
How should I prepare flank steak before cooking it on a Blackstone griddle?
Preparing flank steak involves seasoning or marinating it to enhance its natural flavors. A simple marinade can include ingredients like olive oil, garlic, soy sauce, and lime juice. It is ideal to marinate the steak for at least 1-2 hours, or even overnight if time allows. This not only infuses the meat with flavor but also helps to tenderize it through the acid in the marinade.
Before cooking, make sure to pat the steak dry with paper towels to achieve a good sear. You can also season the steak with a dry rub, which might consist of spices like paprika, cumin, salt, and pepper. Letting the steak sit at room temperature for about 30 minutes before cooking can help it cook evenly on the griddle.
What temperature should I set my Blackstone griddle for cooking flank steak?
For cooking flank steak on a Blackstone griddle, preheating the surface to a high temperature is essential. Aim for a temperature of around 400 to 450 degrees Fahrenheit. This high heat allows for a quick sear, locking in the juices and flavor of the meat while creating a delicious crust.
Using a griddle thermometer can help monitor the surface temperature accurately. If the surface is not hot enough, the steak may release too much moisture, leading to a less flavorful and chewy result. Properly preheating the griddle not only ensures even cooking but also contributes to a more appealing appearance and texture.
How long should I cook flank steak on the Blackstone griddle?
The cooking time for flank steak on a Blackstone griddle generally ranges from 4 to 6 minutes per side, depending on the thickness of the cut and your preferred level of doneness. For medium-rare, aim for an internal temperature of about 130-135 degrees Fahrenheit. Use a meat thermometer for the most accurate reading and to avoid overcooking.
It’s important to resist the urge to flip the steak too often. Allowing it to sear without interference will create a nicer crust. After removing the steak from the griddle, let it rest for at least 5-10 minutes; this allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak when sliced.
What are some recommended side dishes to serve with flank steak?
Flank steak pairs wonderfully with a variety of side dishes that complement its robust flavor. Grilled vegetables such as asparagus, zucchini, or bell peppers make a colorful and nutritious accompaniment. A simple salad with mixed greens, cherry tomatoes, and a vinaigrette can also provide a refreshing contrast to the richness of the steak.
For heartier options, consider serving the flank steak with baked potatoes, rice pilaf, or quinoa. These starchy sides can absorb the juices from the steak, enhancing the overall dining experience. Additionally, traditional sides like coleslaw or corn on the cob can add a nice crunch and balance out the flavors.
How do I store leftover flank steak after cooking?
Storing leftover flank steak properly ensures you can enjoy it later without losing quality. Once the steak has cooled to room temperature, slice it against the grain to ensure even reheating later on. Store the slices in an airtight container in the refrigerator. Leftover flank steak can typically last for up to three to four days when stored correctly.
If you want to keep it for a longer period, consider freezing it. Wrap the sliced or whole steak tightly in plastic wrap, followed by aluminum foil or place it in a freezer-safe zip-top bag. This can preserve the steak for up to three months. When you’re ready to eat it, thaw it in the refrigerator overnight before reheating gently to maintain its texture.