Go Back Email Link
+ servings
Square Overhead photo of a large platter of seared flank steak with herb butter.

Seared Flank Steak with Herb Butter - Blackstone Griddle or Pan Seared

This seared flank steak recipe is a quick and easy way to get a delicious, protein-packed meal on the table. The herb butter adds flavor and richness to the steak, making it a perfect weeknight dinner option.
Course Main
Cuisine American
Keyword blackstone griddle, Steak
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 274kcal



  • ¼ cup unsalted butter at room temperature
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon lemon juice
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper


  • 1 ½ - 2 ½ pounds flank steak
  • ¼ cup avocado oil
  • ¼ cup soy sauce or gluten-free tamari
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 ½ teaspoons sea salt
  • Oil for cooking



  • Combine the butter, parsley, basil, lemon juice, salt, and pepper in a food processor.
  • Pulse until well combined. Transfer to a piece of parchment paper and form into a log.
  • Refrigerate until 30 minutes before serving.


  • Place the steak in a shallow dish.
  • Combine the avocado oil, soy sauce, garlic powder, oregano, and salt in a medium bowl.
  • Pour over the steak.
  • Allow to sit at room temperature for 1 hour or refrigerate up to overnight.

Blackstone Griddle

  • Preheat the griddle to 450° F. (Medium-high)
  • Cook the steak until lightly charred and an instant-read thermometer reads 125° F (for medium-rare), about 9 to 10 minutes, flipping halfway through.
  • Transfer to a cutting board and top with half of the herb butter. Allow to rest for 10 minutes. (The steak will continue to rise in temperature to about 130° F.)
  • Slice the steak against the grain and top with more herb butter if desired.


  • Preheat the skillet to high heat.
  • Add additional oil to the skillet if desired.
  • Cook for 5 minutes per side until an instant-read thermometer reads 125° F. (If the steak starts to cook too quickly, turn the heat down to medium.)
  • Transfer to a cutting board and top with the herb butter. Allow to rest for 10 minutes.
  • Slice the steak against the grain and top with additional herb butter if desired.


Calories: 274kcal | Carbohydrates: 1g | Protein: 25g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1048mg | Potassium: 423mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg