Flank Steak grilled on the Blackstone is a great way for a fun and savory meal done all outdoors. Our marinade is easy to make and brings out the natural flavor of the steak.
Getting it all done on the Blackstone
Our Blackstone Flank Steak recipe gets everything done on the griddle. If yours has an air fryer, you get even more options for your side dishes or appetizers. The sides are done by sautéing vegetables and preparing tortillas to warm up while the steak rests. I start with the onions first to slowly sweat them. I find it makes them sweeter. The peppers and pickled jalapenos go on next. Once everything is sautéed the way we like it, I shift the vegetables over to the side where the burners are off. Now bring out the star of the show. I use two burners on the side to grill the flank steak. Once it is done, rest it.
Now here is the secret. While the flank steak is resting, you have plenty of time to warm up your tortillas. Once everything is done, you go back in with warm and slightly crisp tortillas and sautéed vegetables. All you have to do is slice the steak to your desired thickness. This is what I love about the Blackstone. My cooking is all done outside and now we can enjoy time with family and friends.
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Ingredients
The only hard thing to get here is a flank steak, nowadays. Read below in variations for some other beef options.
- Olive oil (vegetable oil)
- Lemon juice
- Packet Taco Seasoning Mix (Original, Old El Paso)
- Salt
- Flank steak
Scroll down to the recipe card for quantities.
Flank Steak Marinade
This marinade is all about convenience, the “Taco Mix” packet is the seasoning. There are only 3 other ingredients. The lemon juicy tenderizes the flank steak and brings freshness. The packet’s ingredients with a pinch of salt bring out the natural flavor of the steak. So easy to do, now go get that flank steak marinating.
The flank steak can be marinated in the fridge for 24 hours and I suggest at least 4 hours for the lemon to do its tenderizing.
Flank Steak Recipes are so easy to adapt
The versatility of flank steak recipes grilled on the Blackstone comes down to the marinade or rub you choose. Flank steak picks up seasonings so well. Our recipe has a simple marinade that highlights the meat’s flavor and brings a hint of spice. Perfect for a Mexican-inspired meal with friends and family. If you are in the mood for something else give one of our mustard-based marinades a try. The Smoked Sirloin Tip Roast marinade uses balsamic vinegar, Dijon mustard, and garlic for flavoring. The Burnt Ends marinade is a combination of wet mustard and our dry rub.
You can also use a dry rub like from our Smoked Pork Butt as an option. The key that we have found for tasty flank steak recipes is a tenderizing component in the rub or marinade. The tenderizer can be mustard(wet or powder), lemon/lime juice, vinegar, and many others …
Substitutions
- Lemon Juice– to Lime Juice
- Taco Packet– Your preferred seasoning packet
- Olive Oil– Avocado oil
Variations
You can use the following different cuts of beef instead of the flank steak for this recipe. Just remember each will marinade and cook a bit differently.
- Tri-Tip is good if you need a bigger cut. It may be a bit thicker so watch your timing.
- Skirt Steak is nicely marbled and thinner than a flank steak so it will cook faster.
- Sirloin Steak is a bit more expensive but if you can get it on sale why not. I would suggest limiting the time in the marinade to no more than 6 hours.
- Flat Iron Steak is another more “steaky” option like the sirloin but is usually a less expensive option.
Equipment
- Zip-top bag (2-gallon)
- Blackstone Griddle (36-inch, 4-burner)
- Griddle Spatulas
- BBQ Tongs
- Instant read thermometer
FAQS
No. It does bring a freshness to the beef.
Yes. However, it can cut into the seasoning of the griddle and dull your knife.
Around 450 degrees F. I found that with the two side burners at the 3rd mark position up from “Low” gives this temperature.
Yes, I do. It is just part of my preheat for grilling on the Blackstone.
Great Desserts with Flank Steak
San Sebastian Cheesecake. You make this silky and smooth cheesecake the day before. It is now waiting to be served.
Chocolate Chip Bread Pudding Done in under 25 minutes in the air fryer, every bite is sweet with a buttery crunch.
Funfetti Cookies. Crispy edge and a soft airy center thanks to our double scoop method. These cookies are big enough for dessert.
Cinnamon Tortilla Chips and Apple Pie Dip A refreshing dessert that the kids can help with. Best of all you get to have the aromas of cinnamon and apple.
Storage & Reheat
- Refrigerator – If you have any leftovers place them in an airtight container for 3 – 4 days.
- Reheat – This will depend on if you are rewarming slices or a piece of the flank steak that has not been sliced. An air fryer is a good option at 350 degrees F. manual setting. Timing will depend on thickness and size. Or serve cold and cut to the desired thickness for a sandwich.
So, what sides did you go with? Isn’t great to get everything done on the Blackstone?
Let us know below.
Blackstone Flank Steak
Equipment
- Zip-top bag (2-gallon)
- Blackstone Griddle (36-inch, 4-burner)
- Griddle Spatulas
- BBQ tongs
- Instant read thermometer
Ingredients
Marinade and Flank Steak
- 1/4 cup olive oil (vegetable oil)
- 1/4 cup lemon juice
- 1 oz packet taco seasoning mix (Original, Old El Paso)
- 1 teaspoon salt
- 2 pounds flank steak
Sides
- 16 – 20 6-inch tortillas (flour or corn)
- 1 tablespoon butter (soft)
- ¼ cup olive oil
- 1 cup red onion (sliced)
- Pinch salt
- 2 cups mini sweet peppers (sliced)
- ½ cup pickled jalapeño (sliced)
Instructions
Marinate the Flank Steak
- Open a zip-top bag (2 gallon) and roll the top down to give some structure. Add the marinade ingredients: olive oil (vegetable oil), lemon juice, a packet of Taco Seasoning Mix (Original, Old El Paso), and salt.
- Close the bag and mix by simply squeezing with your hand.
- Reopen the bag as before and add the flank steak.
- Carefully close the bag and remove as much air as possible, so the steak is covered. Place in the refrigerator for at least 4 hours to 24. NOTE: We prefer to place the bag on a plate or bowl in case of a leak in the fridge.
- Take the flank steak out as you preheat the grill and sauté the sides.
Grilling Sides
- Preheat the Blackstone by turning all the burns to "Low". I like to wait 5 minutes. If needed add a bit of olive oil (or your preferred oil).
- I have learned that oiling and salting the onions (as you desire) before sautéing on the griddle works better.
- Lightly butter one side of your choice of tortillas (flour and/or corn), and set aside.
- Adjust the four burners for sautéing. I have found by alternating burners from off to "Low" works best. I choose a side area with its burner off then alternate from there. The off area makes for a great warming spot as you finish up the cook.FYI: Temperatures from alternating off-Low-off-Low:250, 400, 325, and 400 degrees F.
- I start with the onion first to give them a head start of 5 minutes sautéing on the middle left zone. Then use the different temperature zones to adjust the sautéing.
- Place the sliced mini sweet peppers and pickled jalapeños on the grill and add a swirl of olive oil (as desired). I used the right burner (Low) for the sweet peppers and the middle right (off) for the jalapeños.
- Use the different temperature zones to adjust the sautéing of the sides to your liking, for us it was 15 minutes. Once you are getting close to finishing them, turn off the middle left burner.
- Leave the finished sides resting on the far left area of the griddle. Now it is time to turn up the heat on the two right burners to grill the steak.
Grilling Flank Steak on the Blackstone
- Increase the 2 burners on the right side of the Blackstone to the 3rd mark from "Low" around the control knob. NOTE: The other 2 burners should be off as the heat will transfer from the heated side of the griddle to keep them warm.
- Once the Blackstone has reached the new temperature it is time to grill the flank steak. FYI: I used an infrared thermometer to check the griddle's temperature. It was indicating 450 – 460 degrees F.
- Place the flank steak on the griddle. I like to keep it right in the middle of the two burners. This allows for a more equal searing as it cooks. Additionally, if your steak has a thinner side position it towards the front.NOTE: Depending on how your steak is shaped I start with the more rounded side down first. That way I finish on the broader side to have more control over the final temperature.
- The cook for this flank steak took 6 flips with decreasing times to get to medium-rare for a total time of 13 minutes.
- The first two were for 3 minutes on each side, and the temperature was showing 80 degrees F.
- Three and four were for 2 minutes on each side. Now the meat was at 105 degrees F. in the middle and 130 degrees F. on the thin side. Time to adjust the flank steak's position on the griddle.
- For the fifth and sixth I rotated the steak's thinner side to where the burner was off and finished with the thick side on the heat. I did just 1 minute on the round side and finished the steak on the broader side for 2 minutes until reaching medium-rare. I did this because the temperature was coming up fast on the thinner side.
- Pull the flank steak once it reaches 125 degrees F. for a medium-rare. If you prefer a different doneness, remember there is around a 10-degree increase in temperature after the rest. Turn off the burners.
- Rest the steak for 10 minutes.
Tortillas and Serving
- Wait a few minutes to let the hot griddle cool off.
- Place the tortillas with the butter side up on the griddle. Once the butter melts, flip the butter side down and grill for 2 – 3 minutes (go longer for crispier).Tip: I like to add a pinch of salt to the corn tortillas' buttered side.
- Remove the tortillas from the griddle with your sides and prepare to serve.Tip: Place the buttered sides of the tortillas together to make it easier to handle them if you are doing fajitas or soft tacos.
- Slice the flank steak against the grain. We sliced it into two different thicknesses. Thick (½ inch) and thin (⅛ inch). The thick is ideal to enjoy like a steak or chop it for fajitas or tacos. The thin was perfect in the fajitas we had.
- Enjoy as a steak, in your fajitas, or in tacos. Have Fun!!!
Notes
Food safety
As you are using a large griddle surface be careful of the heat and oil. We prefer our flank steak cooked to medium-rare. This may not be your choice of doneness. You can get more food safety information on the USDA guidelines web page.
I used this recipe just for the flank steak. It was the first time cooking one on my black stone, and it was about 3 pounds so I had to cook it a little longer and I used a temperature probe. I also used the trick of putting the skinny side on the cooler part of the griddle. It came out absolutely perfect! I wish I could post a picture.
Hi Leah,
I’m glad my trick helped, especially with the 3 lbs. flank steak. We would love to see the picture. Here is the link to our Facebook group where you can post it.
https://www.facebook.com/thekitchenbucketlist