Quick & Easy Himalayan Salt Block Seared Flank Steak

Flank steak cooked on Himalayan Salt Blocks

Himalayan Salt Block Recipe – Seared Flank Steak

Flank steak has to be pretty much the best thing short of a foot rub while drinking a root beer float.  But it’s tough.  It’s ornery.  There is a common strategy to making the flank steak supple enough to eat without popping your jaw out of joint: marinating.  I’ve made coffee and ginger marinades, lime and tequila marinades, smoked salt and chili pepper marinades, vinegar and sugar marinades… you name it.  Every time, great steak.  But think of the poor steak.  A wonderful, flavor-packed piece of meat forced to suffer quietly the insult of subjugation to intense acids and sugars and salts.  When we see a flank steak, we see a quandary.  How do we get that elemental flavor out of a meat that resists the teeth?  There is a solution, a way honor the humble yet noble flank steak in its naked beauty, a way that takes virtually no preparation ahead of time, a way results in a fun, incredibly juicy and savory dish.

I’ve covered this dish before here and elsewhere, including at the Himalayan salt block cooking classes at The Meadow, but I don’t think it has ever actually been hammered into a simple recipe.

There are two simple tricks to this dish (if you can call steak seared on a giant block of salt a dish): cutting the meat against the grain, and cooking it at a high temperature.  Oh, and cooking it NOT on steel, but on a block of ancient, super dense, mineral rich Himalayan pink salt.

1 2lb piece of flank steak
1 9x9x2 inch Himalayan Salt Block or Plate

Beef steak seared on blocks Himalayan Rock salt platesPlace the block of Himalayan rock salt on the stove and set to low heat, gradually, over the course of 30 minutes, bringing it to high heat, until the block reaches a cooking temperature of 475 to 500 degrees F.  Cut the piece of flank steak length wise along the grain of the meat, creating two long strips.  Then, turning the piece perpendicular to the blade of your knife cut the strips across the fiber of the meat into 1/4 inch thick strips, each about 2 to 3 inches long.

When the Himalayan pink salt plate is hot, which you can tell by when a sample piece of meat sizzles vigorously (or however it is that a piece of meat sizzles when it is REALLY sizzling), or by moving your hand closer and closer to the hot Himalayan salt block until your hand definitely doesn’t want to get any closer at about 2 or 3 inches away, or by gunning it with one of those very cool infra-red thermometers and noting that it is 475 to 500 degrees F, you are ready to cook.

Flank steak sauteed on Himalayan Salt plates blocks bricksPlace about 12 pieces of steak onto the block.  After 15 to 20 seconds, flip and cook for another 15 to 20 seconds.  Serve immediately.

The major drawback to this dish is that no matter how fast you cook, you can generally eat faster.  I’ve noticed that when diners are hungry enough, it is possible to actually eat the entire pieces without chewing–sort of iguana style.  To avoid giving the impression that we are savages, we have conferred upon this dish a sophisticated name that distracts those we are trying to impress.  We call it bifsteak à l’iguanne.

Hence the name, steak a l’iguana.  A good way avoid just hovering over the stove wolfing down the hot, juicy, rare-on-the-inside, seared-golden-on-the-outside pieces of steak, is to bring the cooking to the table, where children can be controlled and adults are obligated to be civil.

Place the hot brick on a trivet and place the piping hot Himalayan salt brick on the table.  The block of Himalayan salt stores enough heat to allow for 3 to 5 courses.  (As the block cools, subsequent batches of steak will be saltier.)  And voilà, all the civility of a good fondue Bourguignonne with even better, more indubitably seasoned cooking.

A variety of sizes are available, and the cost-conscious, or restaurants looking to serve many, can use Cookware 4 x 8 x 2 bricks as well.  A selection available here>>

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7 Responses to “Quick & Easy Himalayan Salt Block Seared Flank Steak”

  1. on 26 Sep 2009 at 1:42 pmcarol levy

    wow, we just got the salt blocks at IlBelCarrello in Lexington, mo. I was out to Portland last Nov and visited your store, and told Charolette about it, and they visited this summer and bought your blocks. I am buying one, just want them all, and need to read about the cooking and serving. They are coming to dinner tonight, and I want to do something, so we can learn-I think I will start with the salt round with cheese and fruit to start. Then will buy one for the stove. What about the grill? I thought we could also use the oven, but, after reading your flyer, I see we cant. So, wondering about the grill-let me know. I love the new adventure in eating and cooking. Talking about it to customers at the store is fun, I just need to get more versed at it. any tips? Let us know. Thanks, Carol

  2. on 26 Sep 2009 at 6:27 pmMark Bitterman

    Carol, You can absolutely throw your salt block on the grill to heat it, and then cook whatever you like on it. I just did shrimp and steak myself. It is a good idea to place the salt stone on the grill before you light the grill, so that the two heat up together, making it a more gradual process. Let me know if you have any questions! -Mark

  3. on 26 Dec 2010 at 5:51 amstacy

    Can i use my slat block on a glass top stove, gas stove or both?

  4. on 10 Mar 2011 at 1:16 pmMark Bitterman

    Stacy – You can use your salt block on both electric and gas stoves. With a gas stove, you just put it right on top, even with the flame touching the block. As far as electric stoves, I recommend using a metal spacer between the block and the heating element. Something like a grill tin or wok ring works very well. It’s best to have the block somewhere around 1/4 inch above the element. Otherwise, heating should be the same for both stoves: heat over 45 minutes, 15 minutes on low, then medium, then high. Happy cooking!

  5. on 09 Dec 2011 at 1:29 pmKrista

    I have an induction stove top so how do I use the salt block in my oven? Specifically, how do I cook rib eye steaks? or is it just better to use the plate for serving, not cooking?

  6. on 17 Jan 2012 at 1:18 pmMark Bitterman

    Hi Krista – A salt block will not work on an induction stove, but you also don’t necessarily use it in the oven. As an enclosed space, it can trap moisture that is harmful to the block. It certainly can and has been done, but your block will not last as long. Works like a charm on the barbecue grill, though!

  7. on 03 Jul 2013 at 2:13 pmKevin

    Those who have induction stoves could also use an interface disc (in conjunction with some type of metal spacer, as indicated my Mark).

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