If you're looking for a delicious and easy way to cook flank steak, look no further than your trusty Blackstone griddle! With its even heat distribution and generous cooking surface, this tool is the perfect way to grill up a mouthwatering flank steak that everyone in your family will love. Here's how to get started:
Choosing the Right Cut of Flank Steak
Before you start cooking, it's important to select the right cut of flank steak. Look for a cut that is well-marbled, but not too thick. You want a steak that is at least an inch thick, but not more than an inch and a half. This will ensure that it cooks evenly and retains its tenderness throughout the grilling process.
Another important factor to consider when choosing a cut of flank steak is the direction of the grain. Look for a steak where the grain runs parallel to the long side of the steak. This will make it easier to slice against the grain, resulting in a more tender and flavorful steak. Additionally, consider the grade of the meat. USDA Prime and Choice grades will have more marbling and tenderness than Select grade.
Preparing the Flank Steak for Grilling
Once you have your flank steak, you'll need to prepare it for grilling. Begin by trimming off any excess fat or sinew around the edges of the steak. Then, use a sharp knife to score the surface of the steak on both sides. This will help the steak absorb more flavor during cooking.
Next, it's important to marinate the flank steak before grilling. You can use a store-bought marinade or make your own with ingredients like olive oil, soy sauce, garlic, and herbs. Place the steak and marinade in a resealable plastic bag and let it sit in the refrigerator for at least 30 minutes, or up to 24 hours for maximum flavor.
When it's time to grill, preheat your grill to high heat. Remove the steak from the marinade and pat it dry with paper towels. Brush the grill grates with oil to prevent sticking, then place the steak on the grill. Cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Let the steak rest for a few minutes before slicing against the grain and serving.
Seasoning the Flank Steak for Maximum Flavor
When it comes to seasoning your flank steak, there are a lot of options. However, we suggest keeping it simple with a classic blend of salt, pepper, and garlic powder. Rub the seasoning onto both sides of the steak, being sure to press it firmly into the scored surface. For an extra boost of flavor, you can also add a tablespoon of olive oil to the mixture.
It's important to note that the amount of seasoning you use will depend on the size of your flank steak. As a general rule of thumb, use about 1 teaspoon of seasoning per pound of meat. If you prefer a spicier flavor, you can also add a pinch of cayenne pepper to the mix. Once the steak is seasoned, let it sit at room temperature for about 30 minutes before cooking to allow the flavors to fully penetrate the meat.
Preheating and Cleaning Your Blackstone Griddle
With the steak prepared and seasoned, it's time to get your Blackstone griddle ready to cook. Begin by preheating the griddle on high heat for at least 10 minutes. You can test the temperature by flicking a drop of water onto the surface – if it sizzles and evaporates immediately, you're ready to go! Once the griddle is hot, use a scraper or spatula to scrape away any debris or leftover food from the previous use.
It's important to keep your Blackstone griddle clean to ensure the best cooking experience and to prolong the life of your griddle. After scraping away any debris, use a damp cloth or paper towel to wipe down the surface. If there are any stubborn stains or burnt-on food, you can use a mixture of water and vinegar to help loosen them up. Once you've cleaned the surface, you can apply a thin layer of oil to help prevent rust and keep the griddle in good condition.
Setting Up Your Blackstone Griddle for Flank Steak Cooking
Now that the griddle is hot and clean, it's time to start cooking your flank steak. Place the steak onto the hottest part of the griddle, allowing it to sear for three to four minutes on each side. If you want to get those nice grill marks, rotate the steak 90 degrees halfway through cooking on each side. If you followed the above steps, your steak should develop a delicious crust. If your steak is sticking to the griddle, is not getting crusty, or the griddle is smoking excessively, consider adjusting the griddle's temperature or applying more cooking oil.
It's important to let your flank steak rest for a few minutes before slicing it. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Cover the steak with foil and let it rest for five to ten minutes before slicing it against the grain. Serve with your favorite sides and enjoy!
Getting the Perfect Sear on Your Flank Steak
The key to a great-tasting flank steak is achieving the perfect sear. To do this, resist the temptation to move the steak around or flip it too often. Let it cook on one side for three to four minutes until it has developed a nice crust. Then, use a spatula to carefully flip the steak over and sear the other side. The goal is to get those golden-brown grill marks on both sides, so don't rush this step!
Another important factor in achieving the perfect sear on your flank steak is to make sure the steak is completely dry before placing it on the grill. Use paper towels to pat the steak dry and remove any excess moisture. This will help the steak develop a nice crust and prevent it from steaming on the grill. Additionally, make sure your grill is preheated to a high temperature before placing the steak on it. This will ensure that the steak cooks evenly and develops a nice sear.
Flipping and Cooking the Other Side of Your Flank Steak
Once your steak has developed a crust on the first side, carefully flip it over with a spatula. Continue cooking for another three to four minutes until the second side is also well seared. Again, resist the urge to move the steak around too much or poke it with a fork, as this can cause the juices to escape and dry out the meat.
After both sides have been seared, you can adjust the heat to medium and continue cooking until the steak reaches your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 135°F (57°C). Use a meat thermometer to check the temperature by inserting it into the thickest part of the steak.
Once the steak is cooked to your liking, remove it from the heat and let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Serve with your favorite sides and enjoy!
Checking Your Flank Steak for Doneness
How do you know when your flank steak is cooked to perfection? One way to check is with a meat thermometer – the internal temperature should be around 130-135°F for medium-rare. But if you don't have a thermometer, you can also use the finger test. Press down on the center of the steak with your finger – if it feels firm and bounces back, it is still cooking and not quite there yet. If it feels soft and squishy, it's still undercooked. If it's firm but with a little bounce, it's medium rare. A squishy steak means it's probably medium to medium-well, and a very firm steak means it is cooked well done.
Another important factor to consider when cooking flank steak is to let it rest for a few minutes before slicing it. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Cover the steak with foil and let it rest for about 5-10 minutes before slicing it against the grain. This will ensure that each slice is tender and juicy.
Resting and Slicing Your Perfectly Cooked Flank Steak
Once your flank steak is cooked to your preferred temperature, it's time to let it rest. Move it to a cutting board, cover it loosely with foil, and let it rest for five minutes. This allows the juices to redistribute throughout the meat, ensuring that the steak stays juicy and tender. After the steak has rested, use a sharp knife to slice it against the grain into thin sections.
When slicing your flank steak, it's important to cut against the grain. This means cutting perpendicular to the lines of muscle fibers in the meat. Cutting against the grain makes the meat more tender and easier to chew. You can identify the direction of the grain by looking for the lines running through the meat.
Once you've sliced your flank steak, you can serve it as is or use it in a variety of dishes. Flank steak is a versatile cut of meat that can be used in tacos, stir-fries, salads, and more. It's also great for meal prep, as it can be stored in the fridge for several days and used in different meals throughout the week.
Serving Suggestions and Recipe Variations for Your Blackstone-Griddled Flank Steak
Now that you have a delicious flank steak, it's time to enjoy it! Serve it up with a side salad, roasted vegetables, or some garlic mashed potatoes for a filling and delicious meal. You can also experiment with different seasonings such as chipotle, cumin, and paprika for a new take on this classic dish. The possibilities are endless!
With these tips and tricks, you're well on your way to becoming a Blackstone griddle pro. So fire up your grill and start cooking – your taste buds (and your family) will thank you!
If you're looking for a lighter option, try serving your flank steak with a refreshing salsa or chimichurri sauce. These sauces are easy to make and add a burst of flavor to your meal. Another option is to slice the steak thinly and use it as a filling for tacos or wraps. Top with your favorite toppings such as avocado, cilantro, and lime for a delicious and easy meal.
For a more indulgent meal, try serving your flank steak with a rich and creamy mushroom sauce. Simply sauté some mushrooms in butter and garlic, then add heavy cream and simmer until thickened. Pour over your steak and enjoy!
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