This Spicy Blackstone Flat Iron Steak pairs the bright heat of Korean chili flakes with the savory umami of Japanese-style barbecue sauce for a bold, satisfying meal. The flat iron cut is prized for its tenderness and rich beef flavor, and cooking it on a Blackstone griddle creates an ideal crust while keeping the interior juicy. Finish with a drizzle of sriracha and Bachan’s-style BBQ sauce, plus nori furikake and chopped green onions for a bold, layered bite.
Spicy Blackstone Flat Iron Steak
Flat iron steak offers a great balance of tenderness and beefy flavor without the higher cost of premium cuts. A hot Blackstone griddle gives this steak an even, intense sear while allowing you to control the cooking surface for consistent results. The spice rub adds heat and savory depth, and the finishing sauces create a pleasant contrast of sweet, salty, and spicy that complements rice, noodles, or grilled vegetables. This recipe is straightforward, fast, and ideal for weeknight dinners or casual gatherings.
Why You’ll Love It
- Fast and efficient: Prep and cook take under an hour, with most of that time hands-off while the steak rests.
- Bold, layered flavors: Korean chili flakes, furikake, sriracha, and a Japanese-style BBQ sauce combine to deliver heat, umami, and a touch of sweetness.
- Restaurant-quality sear at home: The Blackstone griddle produces an even, crispy crust that locks in juices.
- Minimal, versatile ingredients: The ingredient list is short and flexible; you can easily swap similar pantry staples.
- Great for sharing: Slices are perfect for rice bowls, tacos, sandwiches, or plated mains with grilled vegetables.
Recipe Shopping List
You likely have many of these pantry items already. Quantities are listed in the recipe card below.
- Flat iron steak (about 2 pounds)
- Salt and black pepper
- Onion powder
- Garlic powder
- Korean chili flakes (gochugaru)
- Neutral oil for searing
- Chopped green onion
- Nori furikake
- Sriracha
- Bachan’s-style Japanese BBQ sauce
How To Make This Recipe (Overview)
Below is a concise overview of the process. For best results, follow the detailed instructions in the recipe card further down.
- Preheat the griddle: Heat the Blackstone to medium so it reaches an even, hot surface for searing.
- Make the rub: Combine onion powder, garlic powder, salt, black pepper, and Korean chili flakes.
- Season the steak: Pat the steak dry, then rub the spice mix onto both sides so the flavors adhere.
- Sear on the griddle: Add oil to the hot griddle and sear for 8–10 minutes per side, aiming for a deep brown crust.
- Check doneness: Use an instant-read thermometer and pull the steak at about 125°F for medium-rare; adjust time if you prefer different doneness.
- Rest, slice, and finish: Rest the steak 5–10 minutes, slice against the grain, and finish with sauces, furikake, and green onions.
Recipe FAQ
Store sliced or whole leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of oil or water to keep the meat moist, or briefly in the microwave covered with a damp paper towel.
Yes. Season the steak and refrigerate it, covered, for up to 24 hours. This allows the flavors to penetrate the meat and can improve overall flavor. Bring the steak to room temperature for 20–30 minutes before searing for more even cooking.
If flat iron is unavailable, skirt or flank steak are good alternatives. Adjust cooking time as those cuts are thinner and can cook faster. Reduce chili flakes for a milder result, and substitute a similar Asian-style barbecue or teriyaki sauce for Bachan’s if needed.
Reheat slowly in a skillet over low heat with a small amount of oil or broth, covered, until warm. This gently brings the temperature up without overcooking the interior.
Serve This With…
- Steamed jasmine rice: A neutral base that highlights the bold steak flavors.
- Grilled vegetables: Asparagus, bell peppers, or zucchini add color and texture.
- Udon noodles: Light, chewy noodles tossed with a little sesame oil make a tasty alternative to rice.
More Beef Recipes
- Easy Homemade Spaghetti and Meatballs
- Steak and Potato Pie
- Ground Beef Quesadillas
Yield: 4 people
Blackstone Flat Iron Steak
A simple, flavorful flat iron steak cooked on the griddle and finished with sriracha, Japanese-style barbecue sauce, nori furikake, and green onions.
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Ingredients
- 2 pounds flat iron steak
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ 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-style Japanese BBQ sauce
Instructions
- Preheat the Blackstone griddle to medium heat (a steady, even surface is ideal).
- In a small bowl, combine onion powder, garlic powder, black pepper, salt, and Korean chili flakes.
- Pat the steak dry and evenly coat both sides with the seasoning mixture.
- Add oil to the griddle and heat until shimmering.
- Place the steak on the hot griddle and sear for 8–10 minutes on the first side, allowing a deep brown crust to form.
- Flip the steak and sear for an additional 8–10 minutes, checking for an even sear.
- Use an instant-read thermometer in the thickest part: remove from the griddle at about 125°F for medium-rare (adjust to your preferred doneness).
- Transfer the steak to a cutting board and let it rest for at least 5–10 minutes to redistribute juices.
- Slice the steak into ¼-inch slices against the grain. Drizzle with the BBQ sauce and sriracha, then sprinkle with nori furikake and chopped green onions.
- Serve warm over rice, noodles, or alongside grilled vegetables.
Nutrition Information (per serving)
Calories: 470 • Total Fat: 31g • Saturated Fat: 9g • Trans Fat: 1g • Unsaturated Fat: 17g • Cholesterol: 150mg • Sodium: 949mg • Carbohydrates: 2g • Fiber: 0.3g • Sugar: 1g • Protein: 44g