Get ready for a fun and tasty meal with Blackstone Steak Fajitas! Juicy steak, colorful peppers, and onions come together in a delicious sizzle that’s hard to resist.
Cooking them on the Blackstone makes it super easy and quick! I love filling my tortillas high and topping them off with guacamole—it’s a fiesta on my plate! 🎉
Key Ingredients & Substitutions
Flank Steak: This cut is perfect for fajitas due to its flavor and tenderness when cooked right. If you can’t find flank steak, try skirt steak or sirloin as good alternatives. Just remember, the cooking time may vary slightly with different cuts!
Spices: The blend of chili powder, cumin, garlic powder, onion powder, and paprika brings the fajitas to life. If you’re out of any spice, feel free to experiment! For instance, smoked paprika adds a nice twist, or you could use taco seasoning as a shortcut.
Bell Peppers: I love using a mix of green, red, and yellow for a vibrant appearance and balanced flavor. If you prefer, you can swap in other colors, like orange, or even add poblano peppers for a bit of heat.
Tortillas: Both corn and flour tortillas are delicious. I personally favor flour for their softness, but corn adds a nice crunch! Check out the size options if you’re feeding a crowd—smaller tortillas can work great for appetizers.
How Do I Perfectly Cook Flank Steak?
Cooking flank steak just right is key to tender and flavorful fajitas. First, let your steak marinate to absorb all the spices. The longer, the better, but even 30 minutes will help.
- Preheat your Blackstone griddle to medium-high for a good sear.
- Cook the steak for 4-5 minutes per side. Keep an eye on it; you want medium-rare for the best tenderness.
- Resting is essential! Let the steak sit for 5-10 minutes before slicing. This helps retain the juices.
- Remember to slice against the grain to ensure each piece is tender. This makes a big difference!
How to Make Blackstone Steak Fajitas
Ingredients You’ll Need:
For the Steak:
- 1.5 lbs flank steak
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Veggies:
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- Juice of 2 limes
For Serving:
- Corn or flour tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and at least 30 minutes to marinate the steak. Cooking the fajitas will take around 15-20 minutes, so you can expect to have this delicious meal ready in about 1 hour!
Step-by-Step Instructions:
1. Marinate the Steak:
In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Rub this spice mix all over the flank steak. For the best flavor, let it marinate for at least 30 minutes. If you have time, pop it in the fridge for longer!
2. Preheat the Griddle:
While the steak is marinating, preheat your Blackstone griddle over medium-high heat until it’s hot and ready to go.
3. Cook the Steak:
Once the griddle is hot, add the marinated flank steak. Cook the steak for about 4-5 minutes on each side, or until it’s cooked to your liking (medium-rare is perfect for flank steak!).
4. Let the Steak Rest:
After cooking, remove the steak from the griddle and let it rest for about 5-10 minutes. This step is important because it helps keep the meat juicy. Once rested, slice it against the grain into thin strips.
5. Sauté the Veggies:
While the steak is resting, add the sliced onions and bell peppers to the griddle. Sauté them for about 5-7 minutes until they’re tender and slightly charred, bringing out their sweet flavor.
6. Add Lime Juice:
When the veggies are cooked, squeeze the juice of 2 limes over them and mix well. This adds a fresh, zesty taste!
7. Serve Your Fajitas:
Arrange the sliced steak over the sautéed vegetables on a platter. Garnish with chopped cilantro and place lime wedges on the side for an extra kick.
8. Warm the Tortillas:
Lastly, warm the corn or flour tortillas on the griddle for a few seconds until they’re nice and soft. Serve them alongside the fajitas so everyone can assemble their own delicious wraps. Enjoy every bite of your Blackstone Steak Fajitas!
Can I Use a Different Cut of Meat?
Absolutely! If flank steak isn’t available, you can substitute it with skirt steak, sirloin, or even chicken if you prefer. Just adjust the cooking time slightly, as different cuts may require different cooking times to reach your desired doneness.
What Can I Substitute for Olive Oil?
If you don’t have olive oil on hand, feel free to use vegetable oil, canola oil, or avocado oil. Each will provide a similar result, though avocado oil has a higher smoke point, making it great for high-heat cooking.
How Do I Store Leftover Fajitas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat, adding a splash of water to help steam the vegetables and keep everything moist.
