Ever find yourself staring at your Blackstone griddle, dreaming of more than just burgers and pancakes? You’re not alone! We’ve gathered 29 sizzling, mouthwatering recipes that will transform your griddle into a powerhouse for quick dinners, hearty comfort food, and everything in between. Get ready to fire it up and discover your new favorite meals—let’s dive into this delicious lineup!
Sizzling Blackstone Hibachi Chicken with Fried Rice
Sizzling Blackstone hibachi chicken with fried rice delivers restaurant-quality flavor at home with minimal fuss. Skip the takeout line and achieve that signature smoky char on a flat-top griddle. This one-pan meal combines tender chicken, crisp vegetables, and savory fried rice in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 3 tbsp soy sauce
– 2 tbsp toasted sesame oil
– 1 tbsp fresh ginger, finely grated
– 2 garlic cloves, minced
– 3 cups cooked jasmine rice, chilled overnight
– 2 large pasture-raised eggs, lightly beaten
– 1 cup carrots, finely diced
– 1 cup yellow onion, finely diced
– 1 cup frozen peas, thawed
– 3 tbsp clarified butter, divided
– 2 tbsp vegetable oil
– Kosher salt and freshly ground black pepper
Instructions
1. In a medium bowl, combine chicken cubes, soy sauce, toasted sesame oil, grated ginger, and minced garlic. Marinate for 10 minutes at room temperature.
2. Preheat Blackstone griddle to 400°F over high heat. Spread 1 tbsp clarified butter evenly across the surface.
3. Place marinated chicken in a single layer on the hot griddle. Cook undisturbed for 4 minutes to develop a caramelized crust.
4. Flip chicken pieces using tongs. Cook for an additional 3 minutes until internal temperature reaches 165°F. Transfer to a clean plate.
5. Add 1 tbsp vegetable oil to the griddle. Pour beaten eggs onto the hot surface and scramble for 45 seconds until softly set. Remove eggs immediately.
6. Add remaining 2 tbsp clarified butter to the griddle. Sauté diced carrots and onions for 3 minutes until onions become translucent.
7. Spread chilled jasmine rice evenly across the vegetable mixture. Press down gently with a spatula and cook undisturbed for 2 minutes to create crispy bits.
8. Incorporate thawed peas, scrambled eggs, and cooked chicken into the rice mixture. Toss continuously for 90 seconds until fully combined and heated through.
9. Season the entire mixture with kosher salt and freshly ground black pepper. Cook for a final 30 seconds while tossing.
10. Divide the hibachi chicken and fried rice among four serving plates. Serve immediately while sizzling hot.
Finished hibachi chicken boasts a caramelized exterior with juicy, tender interiors, while the fried rice features distinct grains with crispy edges. For a dramatic presentation, garnish with thinly sliced scallions and a drizzle of spicy mayo. The smoky char from the griddle perfectly balances the umami-rich soy and sesame flavors.
Blackstone Griddle Fajitas with Marinated Steak
Vividly sizzling and packed with bold flavors, these Blackstone griddle fajitas deliver restaurant-quality results at home. Marinated steak and charred vegetables come together in minutes for a crowd-pleasing meal that’s perfect for weeknights or gatherings.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs flank steak, trimmed of excess fat
– 1/4 cup freshly squeezed lime juice
– 3 tbsp extra-virgin olive oil
– 4 garlic cloves, finely minced
– 1 tbsp ground cumin
– 2 tsp smoked paprika
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 2 large bell peppers (1 red, 1 green), cored and sliced into 1/4-inch strips
– 1 large yellow onion, halved and sliced into 1/4-inch strips
– 2 tbsp clarified butter
– 8 (6-inch) flour tortillas
– 1/4 cup chopped fresh cilantro leaves
– 1 lime, cut into wedges
Instructions
1. Combine lime juice, olive oil, minced garlic, cumin, smoked paprika, kosher salt, and black pepper in a shallow dish to create the marinade.
2. Place the flank steak in the marinade, turning to coat all sides evenly, and refrigerate for 30 minutes.
3. Preheat the Blackstone griddle to high heat (approximately 450°F) for 10 minutes until the surface is smoking hot.
4. Remove the steak from the marinade, allowing excess liquid to drip off, and pat dry with paper towels to ensure a proper sear.
5. Add clarified butter to the griddle and immediately place the steak on the hottest zone, searing for 4 minutes without moving it to develop a deep crust.
6. Flip the steak using tongs and cook for an additional 4 minutes for medium-rare, or until the internal temperature reaches 135°F on an instant-read thermometer.
7. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 minutes to redistribute juices.
8. While the steak rests, add the bell pepper and onion strips to the griddle, spreading them in a single layer to promote even charring.
9. Cook the vegetables for 6–8 minutes, stirring occasionally, until they are tender-crisp with visible blackened edges.
10. Warm the flour tortillas on a cooler zone of the griddle for 30 seconds per side until pliable and lightly toasted.
11. Slice the rested steak thinly against the grain into 1/4-inch strips to maximize tenderness.
12. Arrange the sliced steak and charred vegetables on a platter, garnish with chopped cilantro, and serve immediately with lime wedges and warm tortillas.
Perfectly charred edges on the peppers and onions contrast with the juicy, medium-rare steak, while the smoky cumin and bright lime cut through the richness. For a creative twist, serve the components in individual cast-iron skillets straight from the griddle, letting guests assemble their own fajitas tableside.
Delicious Blackstone Teriyaki Shrimp Skewers
Outstanding for weeknight dinners, these Blackstone Teriyaki Shrimp Skewers deliver bold flavor with minimal effort. Our recipe yields tender, caramelized shrimp ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1 ½ pounds large wild-caught shrimp, peeled and deveined
– ½ cup premium teriyaki sauce
– 2 tbsp toasted sesame oil
– 2 tbsp fresh ginger, finely grated
– 2 garlic cloves, minced
– 1 tbsp rice vinegar
– 1 tsp toasted sesame seeds
– 1 tbsp neutral high-smoke-point oil (such as avocado oil)
– 4 green onions, thinly sliced
Instructions
1. In a medium bowl, combine ½ cup premium teriyaki sauce, 2 tbsp toasted sesame oil, 2 tbsp finely grated fresh ginger, 2 minced garlic cloves, and 1 tbsp rice vinegar.
2. Add 1 ½ pounds peeled and deveined large wild-caught shrimp to the marinade, tossing to coat evenly.
3. Cover the bowl and refrigerate the shrimp for exactly 10 minutes to infuse flavor without overcuring.
4. While shrimp marinates, soak 8 wooden skewers in water for 10 minutes to prevent burning.
5. Thread 4-5 marinated shrimp onto each soaked skewer, leaving small gaps between pieces.
6. Preheat a Blackstone griddle or large skillet to 425°F over medium-high heat.
7. Drizzle 1 tbsp neutral high-smoke-point oil onto the hot surface, spreading it evenly with a spatula.
8. Place shrimp skewers on the griddle in a single layer, cooking for 3 minutes without moving.
9. Flip each skewer using tongs and cook for an additional 3 minutes until shrimp are opaque with light char marks.
10. Brush skewers with remaining marinade during the last minute of cooking to create a glossy glaze.
11. Transfer cooked skewers to a serving platter and immediately sprinkle with 1 tsp toasted sesame seeds and 4 thinly sliced green onions.
Glazed with a sticky-sweet teriyaki coating, these skewers offer a perfect balance of savory umami and subtle ginger heat. The high-heat griddle sear yields juicy, plump shrimp with delightful caramelized edges. Serve them over steamed jasmine rice or alongside a crisp Asian slaw for a complete meal.
Ultimate Blackstone Smashburgers with Caramelized Onions
Boldly smash your way to burger perfection with this Blackstone griddle technique. Caramelized onions add sweet depth, while a double-patty build ensures maximum juiciness. Follow these precise steps for a diner-style masterpiece at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large yellow onions, thinly sliced
– 2 tbsp clarified butter
– 1 lb 80/20 ground chuck, divided into 8 equal portions
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 4 slices sharp cheddar cheese
– 4 brioche burger buns, lightly toasted
– ¼ cup mayonnaise
– 8 dill pickle chips
Instructions
1. Heat a Blackstone griddle to medium-high (375°F).
2. Melt 1 tbsp clarified butter on the griddle, then add sliced onions in a single layer.
3. Cook onions for 15–18 minutes, stirring every 3–4 minutes, until deeply golden brown and softened.
4. Tip: Deglaze the griddle with 1 tbsp water if onions stick, scraping up fond for extra flavor.
5. Transfer caramelized onions to a bowl and cover to keep warm.
6. Increase griddle heat to high (450°F) and wipe clean with a paper towel.
7. Form ground chuck portions into loose balls, handling minimally to avoid compacting.
8. Place 4 balls on the hot griddle, spacing 3 inches apart.
9. Immediately smash each ball flat with a heavy spatula, applying firm pressure for 5 seconds to create thin, lacy-edged patties.
10. Season smashed patties evenly with half the kosher salt and black pepper.
11. Cook for 2 minutes without moving until crust forms on the bottom.
12. Tip: Do not press patties after initial smash—this retains juices.
13. Flip patties using a sharp-edged spatula to preserve the crust.
14. Top each patty with 1 slice cheddar cheese and cook for 1 more minute until melted.
15. Transfer patties to a plate and repeat steps 8–14 with remaining meat balls and seasoning.
16. Spread 1 tbsp mayonnaise on the cut side of each toasted brioche bun.
17. Tip: Toast buns on the griddle for 30 seconds cut-side down for extra crispness.
18. Layer each bottom bun with 2 pickle chips, 1 cheese-topped patty, ¼ of the caramelized onions, a second patty, and the top bun.
19. Hefty double patties deliver a crisp, caramelized crust contrasting with tender, juicy interiors. The sweet-savory onion jam melds with sharp cheddar and tangy pickles. Serve immediately with extra pickles and a cold lager for the full experience.
Lemon Butter Blackstone Salmon Fillets
Mouthwatering and bright, this salmon dish delivers restaurant-quality flavor with minimal effort. The Blackstone griddle ensures a perfect sear while the lemon butter sauce adds a luxurious finish. It’s a quick, impressive meal for any weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 4 (6-ounce) skin-on wild-caught salmon fillets, patted dry
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 4 tablespoons unsalted European-style butter, divided
– 2 garlic cloves, minced
– ¼ cup dry white wine (such as Sauvignon Blanc)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon finely chopped fresh dill fronds
– Lemon wedges, for serving
Instructions
1. Preheat a Blackstone griddle to medium-high heat (approximately 400°F).
2. Brush salmon fillets evenly with extra-virgin olive oil.
3. Season both sides of each fillet with kosher salt and freshly cracked black pepper.
4. Place salmon skin-side down on the hot griddle; cook undisturbed for 5–6 minutes until skin is crisp and opaque halfway up the sides.
5. Flip fillets carefully using a fish spatula; cook for 3–4 minutes until internal temperature reaches 125°F for medium-rare.
6. Transfer salmon to a warm plate; tent loosely with aluminum foil.
7. Reduce griddle heat to medium; add 2 tablespoons unsalted European-style butter.
8. Sauté minced garlic cloves for 30 seconds until fragrant but not browned.
9. Deglaze with dry white wine, scraping up any browned bits; simmer for 1 minute until reduced by half.
10. Whisk in remaining 2 tablespoons butter, freshly squeezed lemon juice, and finely chopped fresh dill fronds until emulsified.
11. Spoon lemon butter sauce over plated salmon fillets.
12. Serve immediately with lemon wedges.
Velvety and rich, the sauce clings to the flaky, moist salmon. For a vibrant plate, serve over a bed of sautéed asparagus or with crispy roasted fingerling potatoes. The bright acidity cuts through the butter, making each bite perfectly balanced.
Hearty Blackstone Philly Cheesesteak Sandwiches
You’ve probably had a cheesesteak, but the Blackstone griddle takes this classic to a whole new level of flavor and texture. This version delivers a deeply savory, perfectly caramelized filling tucked into a soft, toasted roll. It’s the ultimate hearty, hands-on meal for any gathering.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs ribeye steak, thinly sliced against the grain
– 2 tbsp clarified butter
– 1 large yellow onion, thinly sliced into half-moons
– 1 large green bell pepper, julienned
– 8 slices provolone cheese
– 4 hoagie rolls, split lengthwise
– 2 tbsp mayonnaise
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat a Blackstone griddle or large flat-top griddle to 400°F over medium-high heat.
2. Brush the griddle surface evenly with 1 tbsp of clarified butter.
3. Place the split hoagie rolls, cut-side down, onto the griddle; toast for 2–3 minutes until golden brown and crisp. Transfer to a plate.
4. Spread ½ tbsp of mayonnaise evenly onto the toasted interior of each roll.
5. Add the remaining 1 tbsp of clarified butter to the griddle.
6. Add the sliced onion and bell pepper in a single layer; season with ½ tsp kosher salt and ¼ tsp black pepper.
7. Cook the vegetables, undisturbed, for 4–5 minutes until they begin to caramelize and soften.
8. Push the vegetables to one side of the griddle.
9. Add the thinly sliced ribeye in a single layer to the cleared space; season with 1 tsp kosher salt and ½ tsp black pepper.
10. Cook the steak, without moving, for 90 seconds to develop a sear.
11. Flip the steak and cook for an additional 60 seconds until just cooked through.
12. Combine the cooked steak with the vegetables on the griddle, mixing gently.
13. Divide the mixture into four even portions, shaping each into a rectangle roughly the length of a hoagie roll.
14. Place 2 slices of provolone cheese over each portion.
15. Cover the griddle with a metal dome or large inverted bowl for 1–2 minutes until the cheese is fully melted.
16. Using a large spatula, carefully transfer each cheesy portion onto a prepared hoagie roll.
17. Serve immediately.
Nothing beats the contrast of the crisp, toasted roll against the molten, savory filling. The high-heat griddle sear locks in the ribeye’s juices while creating irresistible caramelized bits. For a twist, add a drizzle of garlic aioli or serve with crispy potato wedges on the side.
Crispy Blackstone Breakfast Hash Browns
Whip up restaurant-quality breakfast hash browns at home with this Blackstone griddle method. The high heat creates an irresistible crispy exterior while keeping the interior tender. This technique delivers consistent results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large russet potatoes, peeled and shredded
– 1/4 cup clarified butter
– 1/2 cup yellow onion, finely diced
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika
– 2 tablespoons vegetable oil
– 4 pasture-raised eggs, lightly beaten
– 2 tablespoons fresh chives, finely chopped
Instructions
1. Place shredded potatoes in a clean kitchen towel and wring out all excess moisture.
2. Preheat Blackstone griddle to 400°F over medium-high heat.
3. Add clarified butter to the hot griddle and swirl to coat the surface evenly.
4. Spread shredded potatoes into an even 1/2-inch thick layer on the griddle.
5. Sprinkle diced yellow onion evenly over the potato layer.
6. Season the entire surface with kosher salt, freshly ground black pepper, and smoked paprika.
7. Cook undisturbed for 8 minutes until the bottom develops a deep golden-brown crust.
8. Flip the entire hash brown cake using two large spatulas for support.
9. Drizzle vegetable oil around the edges of the hash browns.
10. Cook the second side for 6 minutes until uniformly crispy and golden brown.
11. Push hash browns to one side of the griddle and reduce heat to 300°F.
12. Pour lightly beaten pasture-raised eggs onto the cleared griddle surface.
13. Scramble eggs gently with a spatula for 2 minutes until softly set.
14. Fold scrambled eggs into the hash browns and incorporate thoroughly.
15. Remove from heat and garnish with finely chopped fresh chives.
16. Transfer to a serving platter and portion into four equal servings.
Yield perfectly crisp hash browns with a satisfying crunch that gives way to fluffy potato shreds. The smoked paprika adds subtle depth while the fresh chives provide bright contrast. Try serving alongside avocado slices or topping with crumbled bacon for added texture.
Flavor-packed Blackstone Chicken Quesadillas
Craving restaurant-quality quesadillas without the fuss? These Blackstone chicken quesadillas deliver bold flavor with minimal effort. Crispy tortillas envelop a savory, cheesy filling that comes together in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into ½-inch pieces
– 1 tbsp avocado oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 tsp smoked paprika
– ½ tsp ground cumin
– 4 large flour tortillas (10-inch)
– 2 cups shredded Monterey Jack cheese
– ½ cup finely diced red onion
– ¼ cup chopped fresh cilantro
– 2 tbsp unsalted butter, clarified
Instructions
1. Preheat Blackstone griddle to medium-high heat (approximately 400°F).
2. Toss chicken pieces with avocado oil, kosher salt, black pepper, smoked paprika, and ground cumin until evenly coated.
3. Place chicken on hot griddle in single layer; cook undisturbed for 4 minutes to develop sear.
4. Flip chicken pieces using metal spatula; cook additional 3-4 minutes until internal temperature reaches 165°F.
5. Transfer cooked chicken to plate; wipe griddle clean with paper towel.
6. Reduce griddle heat to medium (approximately 350°F).
7. Brush one side of each tortilla lightly with clarified butter using pastry brush.
8. Place one tortilla buttered-side down on griddle; immediately sprinkle ½ cup Monterey Jack cheese evenly over surface.
9. Distribute ¼ of cooked chicken, 2 tablespoons red onion, and 1 tablespoon cilantro over cheese.
10. Top with additional ½ cup Monterey Jack cheese, spreading evenly to edges.
11. Place second tortilla on top, buttered-side facing up.
12. Cook 2-3 minutes until bottom tortilla develops golden-brown spots and cheese begins melting.
13. Carefully flip quesadilla using two spatulas; cook additional 2-3 minutes until second side is crisp and cheese fully melted.
14. Transfer to cutting board; repeat process with remaining ingredients.
15. Let quesadillas rest 1 minute before slicing into wedges with sharp chef’s knife.
Layers of melted Monterey Jack create perfect cheese pull while smoked paprika adds subtle depth. The griddle creates an ideal crisp-tender texture contrast. Serve with pickled jalapeños for bright acidity or drizzle with chipotle crema for smoky richness.
Perfectly Seared Blackstone Ribeye Steaks
A perfectly seared ribeye steak requires high heat and proper technique. Achieve restaurant-quality results on your Blackstone griddle with this straightforward method. Follow these precise steps for a steak with a crisp crust and juicy interior.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 boneless ribeye steaks, 1½ inches thick
– 2 tablespoons clarified butter
– 2 teaspoons kosher salt
– 1 teaspoon freshly cracked black peppercorns
– 2 sprigs fresh rosemary
– 2 cloves garlic, smashed
Instructions
1. Pat the ribeye steaks completely dry with paper towels.
2. Season both sides of each steak evenly with kosher salt and freshly cracked black peppercorns.
3. Preheat your Blackstone griddle to high heat, approximately 500°F.
4. Add clarified butter to the hot griddle surface and swirl to coat.
5. Place the seasoned steaks onto the griddle, ensuring they are not touching.
6. Sear the steaks without moving them for 3 minutes to develop a deep brown crust.
7. Flip the steaks using tongs and sear the second side for 3 minutes.
8. Add smashed garlic cloves and fresh rosemary sprigs to the griddle beside the steaks.
9. Tilt the griddle slightly and baste the steaks continuously with the melted butter, garlic, and rosemary for 2 minutes.
10. Insert an instant-read thermometer into the thickest part of a steak.
11. Remove the steaks from the griddle when the internal temperature reaches 130°F for medium-rare.
12. Transfer the steaks to a wire rack set over a plate and let them rest for 5 minutes.
Expect a steak with a crisp, savory crust giving way to a tender, rosy interior. Elevate the dish by slicing against the grain and serving with a simple compound butter or over a bed of arugula.
Savory Blackstone Garlic Butter Mushrooms
Venture beyond basic grilled mushrooms with this Blackstone griddle recipe that transforms simple fungi into a rich, aromatic side dish. Velvety mushrooms soak up a decadent garlic butter sauce, creating a deeply savory flavor profile perfect for any outdoor meal or weeknight dinner. The high heat of the griddle delivers a perfect sear while keeping the interiors tender and juicy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs cremini mushrooms, cleaned and halved
– 4 tbsp unsalted European-style butter
– 4 garlic cloves, finely minced
– 2 tbsp extra-virgin olive oil
– 1 tbsp fresh thyme leaves, stripped from stems
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 cup dry white wine (such as Sauvignon Blanc)
– 2 tbsp finely chopped fresh flat-leaf parsley
Instructions
1. Preheat your Blackstone griddle to medium-high heat (approximately 400°F).
2. Pat the halved cremini mushrooms completely dry with paper towels to ensure proper searing.
3. Drizzle the extra-virgin olive oil onto the hot griddle surface.
4. Arrange the mushrooms in a single layer on the griddle, cut-side down.
5. Sear the mushrooms undisturbed for 5-6 minutes until deeply browned and caramelized on the cut side.
6. Flip each mushroom half using tongs and cook for an additional 4-5 minutes until tender.
7. Push the mushrooms to the cooler side of the griddle or reduce heat to medium.
8. Add the unsalted European-style butter to the center of the griddle.
9. Once the butter melts and begins to foam, add the finely minced garlic.
10. Sauté the garlic for 45-60 seconds until fragrant but not browned.
11. Pour the dry white wine directly onto the garlic butter mixture.
12. Allow the wine to simmer and reduce by half, about 2-3 minutes.
13. Incorporate the seared mushrooms back into the garlic butter sauce.
14. Toss to coat thoroughly and cook for 1 minute to meld flavors.
15. Season the mixture with kosher salt and freshly cracked black pepper.
16. Remove the griddle from heat and stir in the fresh thyme leaves and chopped flat-leaf parsley.
17. Transfer the mushrooms and all pan sauce to a serving dish immediately.
Nutty, caramelized edges give way to meaty, tender interiors that carry the rich garlic-infused butter beautifully. The reduced white wine adds a subtle acidity that cuts through the richness, while fresh herbs provide a bright finish. Serve these directly from the griddle as a standout side for steak, spoon over creamy polenta, or pile onto crusty artisan bread for an open-faced sandwich.
Spicy Blackstone Korean BBQ Beef Tacos
Craving a fusion of bold Korean BBQ flavors and handheld taco convenience? These Spicy Blackstone Korean BBQ Beef Tacos deliver a fiery, umami-packed punch with minimal fuss. They’re perfect for a quick weeknight dinner or a weekend griddle cookout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 8 small corn tortillas
– 2 tbsp grapeseed oil
– 1/4 cup gochujang paste
– 2 tbsp soy sauce
– 1 tbsp toasted sesame oil
– 1 tbsp granulated sugar
– 3 garlic cloves, finely minced
– 1 tbsp freshly grated ginger
– 1/2 cup kimchi, roughly chopped
– 1/4 cup thinly sliced scallions
– 1 tbsp toasted sesame seeds
Instructions
1. In a medium bowl, whisk together gochujang paste, soy sauce, toasted sesame oil, granulated sugar, minced garlic, and grated ginger until fully combined.
2. Add thinly sliced flank steak to the marinade, tossing to coat each piece evenly. Let marinate at room temperature for 10 minutes.
3. Preheat a Blackstone griddle or large skillet to 400°F over medium-high heat.
4. Drizzle grapeseed oil onto the hot griddle, spreading it evenly with a spatula.
5. Arrange marinated beef slices in a single layer on the griddle, ensuring they do not overlap.
6. Sear the beef for 2–3 minutes per side until caramelized and cooked through, with no pink remaining.
7. While the beef cooks, warm corn tortillas on a cooler section of the griddle for 30 seconds per side until pliable and lightly toasted.
8. Transfer cooked beef to a serving platter, then top each warm tortilla with an equal portion of beef.
9. Garnish tacos with roughly chopped kimchi, thinly sliced scallions, and a sprinkle of toasted sesame seeds.
10. Serve immediately.
Mouthwatering and texturally dynamic, these tacos feature tender, charred beef against the crisp corn tortillas. The spicy-sweet marinade melds with the tangy kimchi for a vibrant flavor profile. For a creative twist, drizzle with a quick sriracha-lime crema or serve alongside pickled daikon radish.
Grilled Blackstone Veggie Stir-Fry Noodles
Unlock restaurant-quality flavor at home with this vibrant grilled stir-fry. Using a Blackstone griddle creates perfect char and wok-like heat distribution. This vegetarian dish comes together in under 30 minutes for a satisfying weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 oz dried rice noodles
– 3 tbsp toasted sesame oil, divided
– 1 large red bell pepper, julienned
– 1 medium zucchini, cut into ¼-inch half-moons
– 8 oz cremini mushrooms, thinly sliced
– 4 scallions, cut into 2-inch batons
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– ¼ cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sambal oelek
– 1 tsp toasted sesame seeds
– ¼ cup fresh cilantro leaves, for garnish
Instructions
1. Soak rice noodles in hot water for 8 minutes until pliable but firm, then drain thoroughly.
2. Preheat Blackstone griddle to medium-high heat (400°F) and coat surface with 1 tbsp toasted sesame oil.
3. Add julienned red bell pepper and zucchini half-moons, cooking undisturbed for 3 minutes to develop char.
4. Flip vegetables with a metal spatula and add sliced cremini mushrooms, cooking for 4 minutes until mushrooms release moisture and edges crisp.
5. Push vegetables to cooler side of griddle and add remaining 2 tbsp toasted sesame oil to the hot zone.
6. Add minced garlic and grated ginger to the oil, stirring constantly for 45 seconds until fragrant but not browned.
7. Incorporate drained rice noodles directly into the garlic-ginger oil, tossing to coat completely.
8. Combine low-sodium soy sauce, rice vinegar, and sambal oelek in a small bowl, then pour over noodles.
9. Return all vegetables to the center and add scallion batons, tossing continuously for 2 minutes until sauce reduces and coats everything evenly.
10. Remove from heat and immediately transfer to serving plates.
11. Garnish with toasted sesame seeds and fresh cilantro leaves.
Vibrant char marks from the griddle create smoky depth against the bright, tangy sauce. The rice noodles achieve ideal chewiness—firm yet tender—while vegetables retain crisp-tender texture. For a protein boost, top with a soft-boiled pasture-raised egg or serve alongside seared tofu triangles.
Blackstone Pancakes with Berries and Syrup
Kickstart your weekend with these griddle-perfect pancakes that deliver crisp edges and fluffy centers every time. Keep your Blackstone preheated to 375°F for consistent results, and have your berries and syrup ready for a vibrant finish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 2 tbsp granulated sugar
– 1 tbsp baking powder
– 1 tsp fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 ½ cups whole milk
– ¼ cup clarified butter, melted and cooled
– 1 tsp pure vanilla extract
– 1 cup mixed fresh berries (such as raspberries, blueberries, and blackberries)
– ½ cup pure maple syrup, warmed
– Clarified butter for griddling
Instructions
1. Preheat your Blackstone griddle to 375°F, using an infrared thermometer to verify the temperature for even cooking.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully incorporated.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, melted clarified butter, and pure vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined; do not overmix to avoid tough pancakes.
5. Lightly grease the preheated griddle with clarified butter, using a paper towel to spread it thinly and evenly.
6. Ladle ¼ cup portions of batter onto the griddle, spacing them 2 inches apart to allow for spreading.
7. Cook for 2–3 minutes until bubbles form on the surface and the edges appear set and golden brown.
8. Flip each pancake with a spatula and cook for an additional 1–2 minutes until the underside is golden brown and the center springs back when lightly pressed.
9. Transfer the cooked pancakes to a wire rack in a single layer to prevent sogginess, repeating with the remaining batter.
10. Top the warm pancakes with the mixed fresh berries and drizzle with the warmed pure maple syrup.
Look for that golden-brown crust and tender interior that makes these pancakes a standout. Serve them immediately with extra berries for a burst of freshness, or try layering them with whipped cream for a decadent twist.
Conclusion
Get ready to fire up your griddle with these 29 delicious Blackstone recipes! From hearty breakfasts to sizzling dinners, this roundup is your ticket to easy, flavorful meals. We’d love to hear which recipes become your favorites—drop a comment below and share this article on Pinterest to spread the griddle love!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
