These Blackstone Steak Fajitas are a fun, tasty dish filled with juicy steak and colorful peppers. Perfect for a quick dinner or a gathering with friends!
Cooking them on the Blackstone makes it a treat, as the heat gives the steak a nice char. I love serving them with warm tortillas and fresh toppings—what could be better? 🌮
Key Ingredients & Substitutions
Flank or Skirt Steak: These cuts are great for fajitas because they grill nicely and get a good flavor. If you can’t find them, try using sirloin or chicken breast for a lighter option.
Olive Oil: This adds richness and flavor to the marinade. If you’re out, you can use canola oil or avocado oil, which also have high smoke points.
Fajita Seasoning: You can buy this mix, but making your own is simple! Use chili powder, paprika, cumin, garlic powder, and salt. This way, you can easily adjust the spices to your taste.
Bell Peppers: Any color works here! For a bit more heat, consider adding a jalapeño pepper. They all add great flavor and texture to the fajitas.
Tortillas: Flour tortillas are traditional, but you can use corn tortillas for a gluten-free option. Just warm them up to keep them pliable.
How Can I Ensure My Steak is Perfectly Cooked?
Cooking steak to perfection is key for delicious fajitas. Follow these tips to get it just right:
- Start with a well-oiled, preheated griddle. This ensures a good sear and prevents sticking.
- Cook the steak for 4-5 minutes on each side but keep an eye on it. Use a meat thermometer to check: 130°F is medium-rare, 140°F is medium.
- Let the steak rest after cooking. This is essential! It allows the juices to redistribute, making for a juicier bite.
- Always slice against the grain. This means cutting perpendicular to the direction of the muscle fibers. It makes the steak more tender.
How to Make Blackstone Steak Fajitas
Ingredients You’ll Need:
For the Fajitas:
- 1 lb flank steak (or skirt steak)
- 2 tbsp olive oil
- 2 tbsp fajita seasoning (store-bought or homemade)
- 1 bell pepper (red, yellow, or green), sliced
- 1 onion, sliced
- 1 lime, juiced
- 8 small flour tortillas
- Fresh cilantro, for garnish
- Optional toppings: sour cream, guacamole, salsa, cheese
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20-25 minutes to cook. You’ll need at least 30 minutes to marinate the steak, but if you have time, letting it marinate for up to 2 hours really enhances the flavor. In total, expect around 1 hour if you include the marinating time.
Step-by-Step Instructions:
1. Marinate the Steak:
In a bowl, mix together the olive oil, fajita seasoning, and lime juice. Add the flank steak, making sure it’s coated completely in the marinade. Cover the bowl and let it marinate for at least 30 minutes. If you can, let it sit for up to 2 hours for maximum flavor.
2. Preheat the Blackstone Griddle:
Set your Blackstone griddle to medium-high heat and let it warm up until it’s nice and hot. Make sure to lightly oil the griddle so the steak and veggies don’t stick.
3. Cook the Steak:
Once the griddle is hot, carefully place the marinated flank steak on it. Cook the steak for about 4-5 minutes on each side, until it reaches your preferred level of doneness (130°F for medium-rare is a good target).
4. Rest the Steak:
After cooking, remove the steak from the griddle and let it rest on a cutting board for about 5 minutes. This resting period helps keep the juices in the meat, making it tender and juicy!
5. Cook the Vegetables:
Using the same spot on the griddle, add the sliced onions and bell peppers. Sauté them for about 5-7 minutes, or until they are tender and a little charred, which adds a nice flavor!
6. Slice the Steak:
After the steak has rested, slice it against the grain into thin strips. Slicing against the grain helps keep the meat tender.
7. Assemble the Fajitas:
Take a warm tortilla and place a generous amount of the sautéed vegetables in the center. Top it off with some sliced steak. Feel free to add any optional toppings like sour cream, guacamole, or salsa to make it even better!
8. Serve:
Roll up the tortillas tightly and serve with lime wedges and freshly chopped cilantro on the side. Enjoy your delicious Blackstone steak fajitas—they’re sure to impress!
Can I Use Other Cuts of Steak for Fajitas?
Absolutely! While flank steak and skirt steak are preferred for their tenderness and flavor, you can also use sirloin or ribeye. Just remember that cooking times may vary based on the thickness, so adjust accordingly!
Can I Make Fajita Seasoning at Home?
Yes! Making your own fajita seasoning is super easy. Just mix together 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and salt and pepper to taste. Use this in place of store-bought seasoning for a fresh, custom flavor!
How Should I Store Leftover Fajitas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the steak and vegetables in a skillet over medium heat until heated through. You can also microwave them, but for the best texture, stovetop is preferred.
Can I Use Corn Tortillas Instead of Flour?
Yes, corn tortillas are a great gluten-free alternative! Just remember that they tend to be smaller than flour tortillas, so you might want to use more per serving. Heat them on the griddle for a few seconds on each side to make them more pliable before assembling your fajitas.
