How long does it take to cook flank steak on a Blackstone?
The ideal cooking time for flank steak on a Blackstone griddle will depend on several factors, including the thickness of the steak, the heat level, and the desired level of doneness. Generally, season the flank steak generously on both sides and sear it over high heat for 2-3 minutes per side for a 1-inch thick steak. This initial searing will lock in the juices and create a nice crust. After searing, reduce the heat to medium-low and continue cooking the flank steak to your desired level of doneness. For medium-rare, cook for an additional 4-5 minutes per side. For medium, cook for 6-7 minutes per side, and for medium-well or well-done, cook for 8-10 minutes per side.
It’s essential to note that flank steak is typically thinner than other cuts of beef, so it will cook relatively quickly. Since it’s a lean cut, it’s also best to cook it to a slightly lower internal temperature than other cuts of beef to prevent it from becoming too dry. To achieve a medium-rare internal temperature of 130-135°F, use a meat thermometer to check the temperature after the initial searing. As the steak cooks further, the internal temperature will continue to rise, so check it frequently to avoid overcooking.
Should I marinate the flank steak before cooking it on a Blackstone?
Marinating the flank steak before cooking it on a Blackstone can be beneficial, but it’s not strictly necessary. Marinating can help add flavor to the steak, tenderize it, and even help to break down the connective tissues that can make it more chewy. However, flank steak is often sold in a relatively thin cut, which means it cooks relatively quickly and is less likely to benefit from marinating as much as thicker cuts of meat. If you do choose to marinate, look for marinades that are designed for shorter cooking times, such as acidic marinades like those containing vinegar or citrus juice.
If you don’t marinate, you can still achieve great results by seasoning the flank steak with a mixture of salt, pepper, and any other herbs or spices you like before cooking it on the Blackstone. The even heat distribution of the griddle-style cooking surface on a Blackstone makes it ideal for cooking thinner cuts of meat like flank steak, and with proper seasoning and cooking technique, you can achieve a great crust on the outside while keeping the inside nice and juicy. Simply cook the steak to your desired level of doneness, flipping it frequently to ensure even cooking, and let it rest for a few minutes before slicing and serving.
What temperature should the Blackstone griddle be for cooking flank steak?
The ideal temperature for cooking flank steak on a Blackstone griddle will depend on the level of doneness you prefer. As a general rule, medium-rare flank steak is best cooked to an internal temperature of 130-135°F (54-57°C), while medium flank steak is best cooked to an internal temperature of 140-145°F (60-63°C). For these internal temperatures, the Blackstone griddle should be preheated to a medium-high heat setting, typically around 375-400°F (190-200°C).
However, it is essential to note that flank steak is a relatively thin cut, and it can quickly overcook if the griddle is too hot. To prevent this, you may want to start with a lower heat setting and gradually increase it as needed. For example, you could start with the griddle preheated to 325-350°F (165-175°C) and adjust the heat upward as the steak cooks. This will help you achieve a nice sear on the steak while also ensuring it cooks to the desired level of doneness.
How do I know when the flank steak is cooked to my liking?
To determine when the flank steak is cooked to your liking, it’s essential to use a combination of internal temperature monitoring and visual cues. One of the safest ways to gauge doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone. For medium-rare, the internal temperature should be at least 130°F to 135°F (54°C to 57°C). For medium, the temperature should be between 140°F to 145°F (60°C to 63°C), and for medium-well, it should be around 150°F to 155°F (66°C to 68°C). For well-done, the temperature should be at least 160°F (71°C).
Another method is to rely on visual cues. Use the finger test by pressing the steak gently with the pads of your fingers. For rare, the steak will feel soft and squishy, similar to the flesh between your thumb and index finger. For medium-rare, it will feel firm, but still yield slightly to pressure. For medium, the steak will feel springy and firm, but not hard. To check the doneness of the steak without a thermometer or the finger test, you can also cut into it slightly. The juices that run out will give you an idea of the doneness – pinkish red juice indicates medium-rare, while clear or light brown juice indicates well-done.
Additionally, you can also check the cooking time of the flank steak to ensure it’s cooked to your liking. Grill or pan-fry the steak to the recommended cooking time, flipping it halfway through. For a medium-rare flank steak, typically, it will take about 4 to 6 minutes per side. However, this cooking time can vary depending on the thickness of the steak and the heat of your grill or pan. To maintain food safety, it’s crucial to check the internal temperature of the flank steak before serving.
Can I grill vegetables alongside the flank steak on the Blackstone?
You can definitely grill vegetables alongside your flank steak on the Blackstone grill. This is a great way to make the most of your grilling time and cook multiple dishes at once. The key is to choose vegetables that have similar cooking times to the flank steak. Some vegetables that work well for grilling on the Blackstone include bell peppers, zucchini, onions, mushrooms, and cherry tomatoes. Simply brush the vegetables with a little oil and season with salt, pepper, and any other herbs or spices you like.
When grilling vegetables on the Blackstone, make sure to oil the grates before adding them to avoid sticking. You can also use a grill basket or a sheet pan to help cook the vegetables evenly. For harder vegetables like bell peppers or onions, you can cook them for about 5-7 minutes per side, or until they are tender and slightly charred. For softer vegetables like zucchini or cherry tomatoes, you can cook them for about 3-5 minutes per side, or until they are tender and lightly charred. Always keep an eye on the vegetables and use a thermometer to check for doneness.
One of the benefits of grilling vegetables on the Blackstone is that you can serve them right alongside your flank steak, making for a delicious and satisfying meal. You can also experiment with different marinades and seasonings to enhance the flavors of your vegetables and steak. Some popular combinations include a simple seasoning of salt, pepper, and olive oil, or a more complex marinade made with herbs like rosemary or thyme. Whatever combination you choose, grilling vegetables on the Blackstone is a great way to add variety and flavor to your meals.
Grilling vegetables on the Blackstone also allows you to cook them with a nice char, which can add a lot of flavor and texture to your dishes. To achieve this, make sure to grill the vegetables over medium-high heat for a few minutes on each side, or until they have a nice browned exterior. You can also use a grill pan or a cast-iron skillet to get a similar char, but grilling directly over the flames of the Blackstone will give you the best results. With a little practice and experimentation, you’ll be able to create delicious and well-cooked vegetables that pair perfectly with your flank steak.
Some vegetables that may not be the best choice for grilling on the Blackstone include leafy greens like kale or spinach, which can wilt quickly and lose their flavor. Other vegetables like broccoli or cauliflower may also be too dense and difficult to cook evenly on the Blackstone. However, by choosing the right vegetables and cooking them at the right temperature and for the right amount of time, you can achieve perfectly grilled vegetables that complement your flank steak perfectly. With a little creativity and experimentation, you can create a wide range of delicious and healthy meals using your Blackstone grill.
What are the best side dishes to serve with flank steak?
When it comes to serving flank steak, there are several side dishes that complement its bold flavor and tender texture. One popular option is grilled or sautéed vegetables, such as bell peppers, onions, and mushrooms, which are quickly cooked to retain their crispness and bring out the earthy flavors of the steak. Another classic combination is a side of garlic mashed potatoes or roasted potatoes, which provide a comforting and filling contrast to the lean flavor of the flank steak.
Grilled or roasted vegetables are not the only options for side dishes, however. Mexican-style sides like grilled corn with cotija cheese and lime juice, or a hearty bean salad with diced tomatoes and avocado, can add a burst of color and flavor to the dish. For a more international flavor, consider serving steamed bok choy or stir-fried Chinese broccoli with soy sauce and ginger to create a harmonious balance of flavors. Whatever the side dish, the key is to choose flavors that complement the steak without overpowering it.
In addition to these options, some other sides that pair well with flank steak include a simple salad of mixed greens with a light vinaigrette, a side of rice pilaf with toasted almonds and dried fruit, or a warm and comforting serving of sliced avocado with salsa and warm tortillas. Ultimately, the choice of side dish will depend on personal taste preferences and the flavor profile being aimed for. The most important thing is to choose a dish that complements and enhances the flavor of the flank steak, creating a balanced and satisfying meal.
How can I ensure that the flank steak remains juicy and tender?
To ensure that the flank steak remains juicy and tender, it’s essential to handle it properly, marinate it, and cook it using the right techniques. First, make sure to buy a high-quality flank steak that’s rich in marbling, which will help keep it juicy. When handling the steak, avoid over-extracting the juices by not pressing down too hard with utensils or plates. Marinating the steak in a mixture of acidic ingredients like vinegar or citrus, along with some oil and spices, can help break down the proteins and add flavor, keeping the meat tender and juicy.
Another key factor in keeping the steak tender is to cook it using high-heat techniques like grilling or pan-frying. This will sear the outside quickly, locking in the juices and preventing them from escaping. It’s also important to cook the steak to the right temperature, which for flank steak is usually medium-rare to medium (130°F – 135°F). Overcooking the steak can result in dry, tough meat that’s unpleasant to eat. To achieve the perfect doneness, use a meat thermometer and let the steak rest for a few minutes after cooking, allowing the juices to redistribute evenly.
Additionally, when slicing the steak, it’s essential to slice it against the grain, which means perpendicular to the lines of muscle fibers. This will help break down the fibers and make the meat feel tender and easier to chew. Slicing against the grain also helps to distribute the juices evenly throughout the meat, keeping it juicy and flavorful. By following these tips, you can ensure that your flank steak is not only juicy but also tender and enjoyable to eat.
Can I reheat leftover flank steak on the Blackstone?
Reheating leftover flank steak on the Blackstone is a good option if you want to achieve a crispy crust or a nice char. Flank steak can become tough and overcooked when reheated in the oven or microwave, but the high heat of the Blackstone griddle can help to redistribute the heat evenly and revive the texture of the steak. However, it’s essential to check the internal temperature of the steak to ensure it reaches a safe minimum of 145°F (63°C) to avoid foodborne illness.
Keep in mind that reheating the steak on the Blackstone will still result in some drying out due to the high heat. To minimize this effect, make sure to cook the steak for a shorter period, about 1-2 minutes per side, depending on the thickness of the steak and the heat level of your griddle. You can also add a bit of oil or pan juices to the steak while reheating to keep it moist and flavorful. It’s also crucial to let the steak rest for a few minutes after reheating to allow the juices to redistribute and the steak to become more tender.
It’s also important to note that if the steak has been refrigerated for an extended period, it’s best to reheat it to the proper temperature for food safety. It’s worth mentioning that if you want the best results, consider using the reheat method for best suited flank steak portions and save larger sections for better chilled storage and precise warming control other times.
Do I need to let the flank steak marinate before cooking?
Marinating flank steak can be beneficial, but it’s not strictly necessary. Marinating the steak helps to add flavor, make the meat tender, and also help to prevent it from becoming too dry when cooked. However, flank steak is generally a cut that is already tender due to its high amount of fibrous connective tissue, which breaks down relatively easily. If you’re short on time or prefer not to marinate, you can still achieve good results by cooking the steak with a flavorful surface coating, such as a spice rub or some seasonings brushed onto the surface.
If you do choose to marinate the steak, it’s best to let it sit for at least 30 minutes to 2 hours to allow the marinade to penetrate the meat evenly. After marinating, make sure to pat the steak dry with a paper towel, so the surface is dry before cooking. This helps the seasonings adhere better to the meat and prevents excessive moisture from preventing the Maillard reaction, which adds browning and rich flavor to the cooked surface.
In either case, the key to a tender, flavorful flank steak is to not overcook it. Flank steak is best cooked to medium-rare or medium, with the internal temperature reaching about 130-140°F for medium-rare. This helps the meat stay juicy and retain its natural flavors, ensuring a deliciously tender and flavorful dish.
What are the best seasonings for flank steak on a Blackstone?
Flank steak is a versatile cut of beef that can be seasoned to perfection with a variety of flavorful combinations. When it comes to seasoning flank steak on a Blackstone grill, you can’t go wrong with the classic blend of garlic, salt, and pepper. A simple mixture of minced garlic, coarse black pepper, and flaky sea salt creates a bold and aromatic flavor profile that pairs well with the grilled steak. Additionally, you can also add some dried oregano or thyme to give it an earthy and herbaceous touch.
Another great option is to use a Mexican-inspired seasoning blend, which typically includes cumin, chili powder, and lime juice. Sprinkle some ground cumin and chili powder over the steak, followed by a squeeze of fresh lime juice, and you’ll get a delicious and vibrant flavor that’s perfect for fajitas or tacos. You can also add some crispy salsa or sliced avocado to complete the meal. For a more Asian-inspired flavor, try combining soy sauce, brown sugar, and rice vinegar for a sweet and savory glaze.
When seasoning flank steak on a Blackstone grill, it’s essential to keep things simple yet bold. The high heat of the grill can quickly overpower delicate flavors, so opt for robust and aromatically charged seasonings that will hold up well to the grilling process. You can also try using different types of pepper, such as smoked paprika or chipotle powder, for added depth and heat. Experiment with different combinations to find the perfect flavor for your liking, and don’t be afraid to get creative and add your own unique twist.
How thin should I slice the flank steak after cooking?
The ideal thickness of sliced flank steak depends on personal preference and the desired texture. After cooking, it’s generally recommended to slice the flank steak against the grain into thin strips. A typical thickness for sliced flank steak is about 1/4 inch (6-8 mm) or slightly thinner. This allows for easy biting into the meat and helps it to be more palatable.
However, some recipes may call for even thinner slices, typically if the dish is being used as a stir-fry or fajita ingredient. In those cases, a thickness of about 1/8 inch (3-4 mm) can work well, but be careful not to over-slice, as this can cause the meat to fall apart. On the other hand, if you prefer a more hearty and less bite-sized steak, you can slice it thicker, around 1/3 inch (8-10 mm).
Regardless of the thickness, make sure to slice the flank steak as soon as it’s finished cooking to prevent the meat from cooling down and becoming difficult to slice. Serve the sliced steak immediately, or keep it warm in the oven or on a low heat setting until ready to serve.
Can I use a Blackstone grill top for cooking flank steak?
Yes, you can use a Blackstone grill top to cook flank steak, and it’s actually one of the ideal cooking surfaces for this type of cut. Flank steak benefits from high heat, and the ability of a Blackstone grill to reach very hot temperatures makes it perfect for searing a nice crust on the steak. Additionally, the griddle surface allows for even heat distribution, which is crucial when cooking flank steak, as it can easily become overcooked if not cooked evenly.
The best approach to cooking flank steak on a Blackstone grill top is to preheat the surface to its hottest setting (usually around medium-high to high heat) and add a small amount of oil to prevent the steak from sticking. Once the oil is hot, place the flank steak on the grill and sear it for about 3-4 minutes per side, or until it develops a nice crust. After searing the steak, finish cooking it to your desired level of doneness using the “low and slow” method, where you reduce the heat and cook the steak slowly until it reaches your desired level of doneness.
When cooking flank steak, it’s essential to remember that it’s a lean cut, meaning it can dry out quickly if overcooked. Therefore, it’s crucial to cook it to the right internal temperature (usually around 130-135°F for medium-rare) and not to overcook it. With a Blackstone grill top, you can easily achieve a perfectly cooked flank steak with a nice crust and vibrant flavors.