Cooking Flank Steak on a Blackstone

Get ready to enjoy flank steak cooked on a Blackstone griddle! We have all the tips and information you need to cook this yummy cut of steak on one of the trendiest and most effective cooking appliances. Learn how to cook flank steak on a Blackstone by following our simple recipe and tips. 

Getting it All Done on the Blackstone

So, why the Blackstone? A Blackstone griddle cooks similarly to a traditional grill but with a few extra perks. For starters, the Blackstone has a flat griddle that gives food an even contact surface instead of the grill grates other grills have. This is helpful for steak, which contains fat. When fat drips down into a grill, flare-ups can happen and you lose some of the juices that give your steak flavor and keep the steak moist. On the Blackstone griddle, the juices stay on the surface and soak back into the meat as you cook it.

The flat surface also makes an excellent spot to cook other ingredients along with your steak, like onions and peppers or other vegetables you want to have as a side dish or steak topper. 

Blackstone griddles also come with more than one heat zone. Set one to low and another to high to give your steak a place to sear and another area to continue cooking on the inside without over-searing the outside. 

Tips and Tricks for the Best Blackstone Flank Steak

Flank steak is a thin cut compared to others, so the best way to cook it is by using super-high heat and cooking it quickly. This gives it a good sear on the outside without overcooking it and making it tough. Here are some tips to help you cook flank steak on the Blackstone griddle:

• Consider marinating the steak: This is completely optional, but flank steak can benefit from a good marinade that helps it break down some of those tough fibers. Marinate the steak for 1-2 hours in the fridge before cooking the steak, or up to four hours. Pat it completely dry before adding it to the Blackstone to cook. 
• Use two temperature zones: Make one part of the Blackstone low heat and the other high heat for dual-zoned cooking. Sear the flank steak on the high-heat part of the Blackstone. Then, move it over to the low-heat zone to finish cooking internally until the steak reaches your preferred doneness level (we suggest medium-rare).  
• Season the Blackstone: Oiling up a Blackstone is a must for maintaining it and keeping it working its best. Season the Blackstone before cooking. Turn it to high for 10-15 minutes. Then turn it off and let it cool for 1-2 minutes. Oil the surface completely with cooking oil. Then, turn the griddle back on to high heat. The surface will start smoking after a few minutes, indicating it’s baking in the oil. Turn it off after it stops smoking to complete the process. 
• Rest and slice: Give your flank steak 5 minutes to rest after coming off the Blackstone. Slice against the grain to cut down long fibers that can make the steak chewy. 

How to Know When Flank Steak is Done on a Blackstone

Flank steak sees its best results at medium-rare, but you can use the chart below to find the correct temperature range for your preferred level of doneness. Use a meat thermometer to check the thickest part of the steak and compare it to the “Remove Steak from Heat” column. For medium-rare, you should remove the steak from the Blackstone when it reaches 125-130°F. The steak will rise a few more degrees as it rests, bringing its final temperature to 130-135°F. Recheck the steak after resting to ensure it’s at the proper temperature. 

Flank Steak Temperature Doneness

Follow this chart to measure the doneness of your flank steak:

Blackstone Flank Steak Recipe

This recipe is an excellent starting recipe for flank steak on the Blackstone griddle.

Ingredients

• 2 lbs flank steak
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Season your Blackstone griddle if you haven’t already done so.
2. Remove the flank steak from the refrigerator, and let rest at room temperature for 30-45 minutes.
3. Preheat one side of the Blackstone to 450 to 500°F. Heat the other burner to low heat, around 300°F.
4. Pat the steak dry. Brush the oil on both sides of the flank steak, and season generously with salt and pepper.
5. Transfer the steak to the high-heat side of the griddle and sear for 3-5 minutes. Flip to the other side to sear for another 3-5 minutes. 
6. Move the steak to the low-heat side of the Blackstone to continue cooking to your preferred level of doneness. The entire process usually takes 10-15 minutes for medium-rare. 
7. Rest the steak at room temperature for 5-10 minutes. Slice against the grain to serve.

Recipe Variations

Varying this recipe to your liking is entirely possible by using different seasonings and marinades to bring other flavors to the flank steak. 

For example, make a sweet and savory marinade with soy sauce, honey, and ginger. Marinate the steak in the refrigerator for up to four hours before cooking it. Or you can use a spice rub with paprika, cumin, and chili powder to give the flank steak a bold and smoky profile. Flank steak also works well with glazes. If glazing, sear the steak first and then apply the glaze before continuing to cook the steak on low heat. 

Conclusion: Cooking Blackstone Flank Steak

Once you’ve mastered cooking flank steak on a Blackstone griddle, you’ll be well-prepared to cook other cuts of steak with one, too. But the Blackstone is just as ideal for other foods, including chicken, salmon, and vegetables. Check out our Blackstone archives at Steak University to find other recipes and guides for cooking with your Blackstone.

Blackstone Flank Steak

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Course Main Dish

Ingredients

  

• 2 lbs flank steak
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

 

• Season your Blackstone griddle if you haven’t already done so.
• Remove the flank steak from the refrigerator, and let rest at room temperature for 30-45 minutes.
• Preheat one side of the Blackstone to 450 to 500°F. Heat the other burner to low heat, around 300°F.
• Pat the steak dry. Brush the oil on both sides of the flank steak, and season generously with salt and pepper.
• Transfer the steak to the high-heat side of the griddle and sear for 3-5 minutes. Flip to the other side to sear for another 3-5 minutes.
• Move the steak to the low-heat side of the Blackstone to continue cooking to your preferred level of doneness. The entire process usually takes 10-15 minutes for medium-rare.
• Rest the steak at room temperature for 5-10 minutes. Slice against the grain to serve.

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