This delicious, Spicy Blackstone Flat Iron Steak is a flavorful dish that combines the bold heat of Korean chili flakes with the umami richness of Japanese BBQ sauce. Cooked on a Blackstone griddle, this recipe develops the perfect crust while retaining the steak’s juiciness inside. With minimal prep and a short cooking time, it’s an ideal option for busy weeknights or grilling weekends. The addition of furikake and green onions adds texture and a subtle seaweed flavor, rounding out the dish perfectly.
Spicy Blackstone Flat Iron Steak
The flat iron steak is known for its tenderness and flavor. Cooking it on a Blackstone griddle allows the surface to sear, locking in all the moisture while developing a nice crust. The seasoning blend adds some spice and savory notes that complement the beef, while the drizzle of sriracha and Bachan’s BBQ sauce adds bold flavors that are perfect with the steak’s flavors. This dish is versatile and pairs well with simple sides like rice or grilled vegetables, making it a fantastic option for any meal.
Secret time – the flat iron steak has always been my favorite cut of beef. Even over the more pricy and sought-after filet mignon and ribeye steaks,
Why you’ll love it!
- Quick to Cook: With an 8-10 minute sear on each side, this dish comes together in under 30 minutes.
- Bold Flavor: The combination of spices, BBQ sauce, and sriracha packs every bite with heat and umami.
- Crispy Sear: The Blackstone griddle gives the steak a perfect brown crust, adding texture to each slice.
- Minimal Ingredients: A straightforward ingredient list makes it easy to prepare without much fuss.
- Versatile Serving Options: Perfect with rice, but can also be paired with salads, noodles, or grilled veggies.
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Blackstone Flat Iron Steak shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Flat Iron Steak
- Salt
- Onion Powder
- Garlic Powder
- Black Pepper
- Korean Chili Flakes
- Oil
- Green Onion (chopped)
- Nori Furikake
- Sriracha
- Bachan’s Japanese BBQ Sauce
Smoked Bachan’s Beef Short Ribs
How to make a Blackstone Flat Iron
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat the Griddle: Set the Blackstone griddle to medium heat for even cooking.
- Season the Steak: Mix the spices and rub them onto both sides of the steak.
- Cook on Griddle: Add oil to the griddle and sear the steak for 8-10 minutes per side.
- Check Temperature: Use a meat thermometer to ensure the steak reaches 125°F for medium-rare.
- Rest and Serve: Let the steak rest, then slice and top with sauces and garnish.
FAQ
How should I store leftovers?
Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to avoid overcooking.
Can I prepare this steak in advance?
Yes, you can season the steak ahead of time and refrigerate it for up to 24 hours before cooking. This allows the flavors to penetrate the meat for an even bolder taste.
Can I substitute any ingredients?
If you don’t have flat iron steak, skirt or flank steak will work as alternatives. For a milder spice level, reduce the Korean chili flakes, and if Bachan’s BBQ sauce isn’t available, you can use a similar Asian-style sauce or teriyaki.
How do I reheat the steak without drying it out?
Reheat the steak in a pan with a small amount of oil over low heat to warm it through without losing too much moisture.
Serve this with…
- Steamed Jasmine Rice: A simple, neutral side that lets the steak shine.
- Grilled Vegetables: Asparagus, bell peppers, or zucchini complement the steak’s flavors.
- Udon Noodles: Light and slightly chewy, udon noodles make a great alternative to rice.
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Blackstone Flat Iron Steak
Ingredients
- 2 pounds flat iron steak
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 teaspoons Korean chili flakes
- 2 tablespoons oil
- 1 tablespoon chopped green onion
- 1 teaspoon nori furikake
- 1 teaspoon sriracha
- 1 tablespoon Bachan’s Japanese BBQ sauce
Instructions
- Preheat the Blackstone griddle to medium-low heat.
- In a small bowl, combine the onion powder, garlic powder, black pepper, salt, and Korean chili flakes.
- Evenly coat both sides of the steak with the seasoning mixture.
- Add the oil to the center of the griddle.
- Place the steak on the griddle over the oil and cook for 8-10 minutes, or until the bottom achieves a crispy brown sear.
- Flip the steak and cook for an additional 8-10 minutes, checking for sear halfway through.
- Use a meat thermometer to check the internal temperature at the thickest part of the steak. Cook until it reaches 125°F for medium-rare.
- Remove the steak from the griddle and let it rest for at least 5 minutes.
- After resting, slice the steak into 1/4-inch thick slices, cutting against the grain.
- Drizzle with Bachan’s Japanese BBQ sauce and sriracha, then sprinkle with nori furikake and chopped green onions.
- Serve with rice.