Sizzling griddle secrets: how to master flank steak on your blackstone
What To Know
- With the right techniques and a Blackstone griddle at your disposal, you can achieve a juicy, tender, and mouthwatering flank steak that will impress your taste buds.
- Look for a steak that is evenly marbled with a deep red color and a firm texture.
- This will create a searing surface that will lock in the juices and develop a beautiful crust on the steak.
Grilling a perfect flank steak on a Blackstone griddle is an art form that can elevate your outdoor cooking game. This flavorful cut of beef, known for its leanness and rich taste, deserves a cooking method that enhances its natural qualities. With the right techniques and a Blackstone griddle at your disposal, you can achieve a juicy, tender, and mouthwatering flank steak that will impress your taste buds.
Choosing the Perfect Flank Steak
The key to a great flank steak lies in selecting a high-quality cut. Look for a steak that is evenly marbled with a deep red color and a firm texture. Avoid steaks with excessive fat or gristle, as these can compromise the tenderness and flavor.
Marinating for Maximum Flavor
Marinating the flank steak is an essential step that infuses it with flavor and helps tenderize the meat. There are countless marinades to choose from, but a simple combination of olive oil, soy sauce, garlic, and herbs can work wonders. Allow the steak to marinate for at least 4 hours, or up to overnight, to maximize its absorption of flavors.
Preparing the Blackstone Griddle
Before grilling, ensure that your Blackstone griddle is clean and well-seasoned. Heat the griddle to high heat, around 450-500°F. This will create a searing surface that will lock in the juices and develop a beautiful crust on the steak.
Grilling the Flank Steak
1. Season the Steak: Generously season the marinated flank steak with salt and pepper.
2. Sear the Steak: Place the steak on the preheated griddle and sear for 2-3 minutes per side, or until a nice crust has formed.
3. Reduce Heat: After searing, reduce the heat to medium-high, around 350-400°F.
4. Grill to Desired Doneness: Continue grilling the steak for an additional 5-8 minutes per side, or until it reaches your desired doneness. Use a meat thermometer to check for the internal temperature.
Resting for Juiciness
Once the flank steak is cooked, remove it from the griddle and let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
Slicing Against the Grain
To ensure the utmost tenderness, slice the flank steak against the grain. This means slicing perpendicular to the muscle fibers, which makes the steak easier to chew and enjoy.
Serving Suggestions
Serve the grilled flank steak with your favorite sides, such as grilled vegetables, mashed potatoes, or a fresh salad. You can also top the steak with a flavorful chimichurri sauce or a simple squeeze of lemon juice.
The Perfect Sides for Flank Steak
- Grilled Vegetables: Roast a medley of vegetables like bell peppers, onions, and zucchini on the griddle.
- Mashed Potatoes: Creamy and comforting mashed potatoes are a classic pairing for grilled steak.
- Fresh Salad: A light and refreshing salad with mixed greens, tomatoes, and cucumbers complements the richness of the steak.
Frequently Asked Questions
1. What is the best way to marinate flank steak?
A: A simple marinade of olive oil, soy sauce, garlic, and herbs works well. Marinate for at least 4 hours, or up to overnight.
2. How do I know when the flank steak is done grilling?
A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F; medium, 145°F; and medium-well, 155°F.
3. Why should I slice the flank steak against the grain?
A: Slicing against the grain breaks down the muscle fibers, making the steak more tender and easier to chew.
