Flank steak is a flavorful cut of meat that is perfect for grilling, and using a Blackstone griddle takes the cooking experience to a whole new level. The flat cooking surface of the griddle ensures even heat distribution, allowing you to achieve that perfect sear while keeping the steak juicy. In this comprehensive guide, we will walk you through how to effectively cook flank steak on a Blackstone griddle, from selecting the right cut to serving it with delicious sides.
Understanding Flank Steak
Before diving into the cooking process, it’s crucial to understand what flank steak is and why it’s a preferred choice for griddle cooking.
What is Flank Steak?
Flank steak comes from the lower chest or abdominal muscles of the cow. Known for its rich flavor, it is a thin yet tender cut when cooked correctly. Its grain is long and runs in one direction, which becomes essential when slicing.
Why Choose the Blackstone Griddle?
Cooking on a Blackstone griddle offers several advantages:
- Consistent Heating: The flat surface allows for even heat distribution, which is perfect for searing.
- Quick Cooking: The high heat cooks the steak rapidly while sealing in juices.
- Versatility: You can cook additional vegetables, potatoes, or even sauces alongside your steak.
Selecting the Perfect Flank Steak
When it comes to selecting flank steak, quality matters. Here are key points to consider:
Quality Cut
- Marbling: Look for steaks with a decent amount of intermuscular fat—this will enhance flavor and juiciness.
- Color: Fresh flank steak should have a vibrant red color, indicating freshness.
- Thickness: A uniform thickness, ideally 1-1.5 inches, helps ensure even cooking.
Where to Buy Flank Steak
You can find flank steak at most grocery stores, butcher shops, or farmer’s markets. Depending on your preference, consider organic or grass-fed options, as they offer superior flavor and quality.
Preparing Flank Steak for the Griddle
Once you have your steak, the next step is preparation.
Marinating the Steak
While flank steak is flavorful on its own, marinating can enhance its richness significantly. Here are some basic marinate ingredients you might consider:
- Soy sauce
- Olive oil
- Garlic
- Fresh herbs (like rosemary or thyme)
- Lime or lemon juice
- Salt and pepper
To marinate your flank steak:
- Combine all marinade ingredients in a bowl.
- Place the flank steak in a resealable plastic bag or a shallow dish and pour the marinade over it.
- Seal the bag (or cover the dish) and refrigerate for at least 1-2 hours, or overnight for a stronger flavor.
Bringing the Steak to Room Temperature
Before cooking, it’s essential to let the marinated flank steak sit at room temperature for about 30 minutes. This allows for even cooking throughout the steak.
Setting Up Your Blackstone Griddle
Now that your steak is prepped, it’s time to get your Blackstone griddle ready.
Preheating the Griddle
- Turn on your Blackstone griddle and set it to medium-high heat. You want the surface to reach about 400°F (200°C).
- Allow sufficient time to heat, usually around 10-15 minutes, ensuring it is completely hot before cooking.
Oiling the Griddle
To prevent sticking and ensure a nice sear, apply a layer of high-heat cooking oil, like canola or avocado oil.
Cooking Flank Steak on Your Blackstone Griddle
Now for the exciting part—cooking the flank steak!
Cooking Process
Follow these steps for perfect flank steak:
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Searing the Steak: Place the marinated flank steak directly onto the hot griddle. Press down slightly to create good contact with the cooking surface.
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Timing: Cook for about 4-5 minutes on one side, depending on thickness and desired doneness. The steak should develop a beautiful, caramelized crust.
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Flipping the Steak: After the initial cooking time, flip the steak using tongs. Cook for an additional 4-5 minutes on the other side.
Checking for Doneness
- The best way to determine the doneness of your flank steak is by using a meat thermometer:
- Rare: 125°F (52°C)
- Medium-Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-Well: 150°F (66°C)
- Well Done: 160°F (71°C)
If you prefer a different doneness, adjust your cooking time accordingly.
Resting and Slicing the Steak
After cooking, remove the flank steak from the griddle and let it rest for at least 5-10 minutes. This resting period allows the juices to redistribute within the meat, enhancing its tenderness.
Slicing Flank Steak
To slice flank steak properly, follow these tips:
- Use a sharp knife.
- Cut against the grain—this means that you should slice perpendicular to the direction of the muscle fibers. This technique breaks the fibers and results in more tender bites.
- Aim for slices around 1/4 inch thick, depending on personal preference.
Serving Suggestions
Once your flank steak is perfectly cooked, there are countless ways to serve it.
Classic Pairings
- Tacos: Thin slices in corn tortillas with fresh toppings like cilantro, onions, and salsa.
- Salads: Serve over a hearty salad with avocados and your favorite dressing.
- Stir-fries: Incorporate the sliced steak into a mix of sautéed vegetables for a quick, delicious stir-fry.
Griddle-Cooked Flank Steak Recipe
Here is a simple recipe for a delightful meal that complements your flank steak.
| Ingredients | Quantity |
|---|---|
| Flank Steak | 1.5 lbs |
| Soy Sauce | 1/4 cup |
| Olive Oil | 2 tbsp |
| Garlic | 3 cloves, minced |
| Fresh Herbs | 1 tbsp, chopped |
| Lime Juice | 2 tbsp |
| Salt and Pepper | to taste |
This simple marinade creates a flavorful base for your flank steak, allowing the meat’s natural flavors to shine through.
Conclusion
Cooking flank steak on a Blackstone griddle can be an enjoyable and satisfying experience. With the right preparation, temperature control, and cooking techniques, you can achieve a perfectly seared and savory steak every time. Remember the importance of resting and slicing against the grain for maximum tenderness. By following this guide, you’ll not only master flank steak but will impress your family and friends with your culinary skills.
Enjoy your delicious flank steak, and don’t forget to experiment with different marinades and sides to keep things exciting!
What is flank steak and why is it popular for cooking on the Blackstone Griddle?
Flank steak is a long, flat cut of beef that is derived from the abdominal muscles of the cow. It is known for its rich flavor and relatively low fat content, making it a favorite among those who appreciate a hearty but lean cut of meat. Its unique texture can be enhanced when cooked correctly, which is why it has become a popular choice for various grilling and cooking methods, including the Blackstone Griddle.
Cooking flank steak on the Blackstone Griddle allows for a quick sear at high temperatures, ensuring that the exterior develops a delicious crust while keeping the interior tender and juicy. The griddle’s large surface area is perfect for cooking multiple portions at once, making it an excellent option for family gatherings or entertaining guests.
How should I prepare flank steak before cooking it on a Blackstone Griddle?
Preparation is crucial for ensuring the best flavor and texture from flank steak. Begin by trimming any excessive fat from the edges of the steak, as this can create flare-ups on the griddle. Once trimmed, consider marinating the steak for a few hours or overnight to infuse it with flavor and help tenderize the meat. A simple marinade could include ingredients such as olive oil, soy sauce, garlic, and lime juice.
After marination, remove the steak from the marinade and pat it dry with paper towels to achieve a better sear. Season the steak generously with salt and pepper or your favorite spice blend right before cooking. This step is important as it helps to create a flavorful crust on the steak when it hits the hot surface of the Blackstone Griddle.
What is the best cooking temperature for flank steak on a Blackstone Griddle?
For optimal results, preheat your Blackstone Griddle to a high temperature, ideally between 400°F to 450°F (204°C to 232°C). This high heat is essential for achieving a nice sear on the outside of the flank steak while keeping the inside juicy and tender. Preheating the griddle for at least 10-15 minutes ensures that the surface is hot enough to achieve those sought-after grill marks.
It’s also advisable to use a few drops of water to check the griddle’s readiness; if they sizzle and evaporate almost immediately, you know it’s time to start cooking. Cooking at the right temperature not only enhances the flavor of the meat but also shortens cooking time, allowing you to serve delicious flank steak in no time.
How long should I cook flank steak on the Blackstone Griddle?
Cooking time for flank steak on a Blackstone Griddle typically ranges from 3 to 5 minutes per side, depending on the thickness of the steak and your desired level of doneness. For medium-rare, aim for an internal temperature of about 130°F (54°C), while medium would be around 140°F (60°C). It is important to keep a meat thermometer handy to ensure accuracy without guessing.
During cooking, resist the urge to flip the steak too often. Allow it to develop a nice sear on one side before flipping it to the other side. After reaching your preferred doneness, allow the flank steak to rest for about 5-10 minutes. This resting period is essential as it allows the juices to redistribute, resulting in a more flavorful and tender eating experience.
Should I slice flank steak before serving or wait until after?
It is best to wait until after cooking to slice the flank steak. Flank steak is best when sliced against the grain to maximize tenderness. Before slicing, let the cooked steak rest for about 5 to 10 minutes; this allows the juices to settle, preventing the meat from becoming dry when cut. Resting is a crucial step that shouldn’t be skipped for optimal results.
When it’s time to slice, take note of the direction of the muscle fibers. Use a sharp knife and cut thin slices, ideally at a 45-degree angle, to ensure each bite is tender and flavorful. Serving the steak in this manner not only enhances the dining experience but also makes it visually appealing on the plate.
Can I cook other foods on the Blackstone Griddle alongside flank steak?
Yes, the Blackstone Griddle is incredibly versatile, and you can certainly cook other foods alongside your flank steak. Vegetables such as bell peppers, onions, and zucchini pair beautifully with flank steak and can be cooked simultaneously for a complete meal. Simply chop your vegetables into similar-sized pieces for even cooking, and toss them onto the griddle a few minutes before the steak finishes.
Additionally, you can prepare sides like fried rice, shrimp, or even quesadillas on the griddle while your flank steak cooks. Using the same surface for multiple items enhances flavors as the juices from the steak can mingle with other foods. Just be aware of the cooking times for each item to ensure everything finishes cooking around the same time.
What are some recommended marinades or seasonings for flank steak?
There are numerous marinades and seasonings you can use to elevate the flavor of flank steak. A classic marinade often includes soy sauce, minced garlic, brown sugar, and lime juice. This combination tenderizes the meat while infusing it with a savory, slightly sweet flavor. Allowing the steak to marinate for at least 2 to 4 hours, or even overnight, will yield the best results.
In addition to marinades, you can also experiment with dry rubs. A blend of salt, pepper, paprika, cumin, and chili powder makes for a deliciously spicy rub. Simply sprinkle the rub onto the steak before cooking, allowing it to create a crust that locks in moisture during grilling. Whether marinating or using a rub, the right seasonings can transform your flank steak into a mouthwatering meal.
How can I ensure flank steak stays tender when cooking on the Blackstone Griddle?
To keep flank steak tender during cooking on the Blackstone Griddle, it’s crucial to not overcook it. Given that flank steak is a lean cut, excessive cooking can lead to a tough texture. Use a meat thermometer to accurately gauge the internal temperature, and make sure to remove it from the heat a few degrees shy of your target doneness, as it will continue to cook while resting.
Additionally, always slice the flank steak against the grain. This means cutting perpendicular to the direction of the muscle fibers, which shortens them and makes each bite more tender. Proper preparation, including marination and ensuring not to overcook, will help maintain the steak’s natural tenderness and enhance your overall dining experience.