Sizzling Blackstone Steak Fajitas

This sizzling steak fajita recipe brings restaurant-quality flavor right to your backyard Blackstone griddle. The combination of perfectly charred steak strips with colorful bell peppers and onions creates a meal that's both impressive and surprisingly simple to make. After discovering how the high heat of the griddle creates those authentic fajita flavors, this has become our go-to weeknight meal when we want something quick but delicious.

I first made these fajitas during a summer cookout when friends dropped by unexpectedly. The speed and simplicity saved dinner that night, and now it's requested at nearly every backyard gathering we host.

Ingredients

• Flank steak: 1½ pounds carefully sliced against the grain for maximum tenderness
• Red and yellow bell peppers: bringing vibrant color and sweet flavor to balance the savory steak
• Onion: essential for authentic fajita flavor and natural sweetness when caramelized
• Garlic: fresh minced cloves provide aromatic depth that dried versions simply cannot match
• Olive oil: helps bind the seasonings to the meat and vegetables while preventing sticking
• Vegetable oil: has a higher smoke point making it perfect for the hot griddle surface
• Homemade fajita seasoning: creates better flavor than store bought packets with simple pantry spices
• Flour tortillas: choose 6 or 8 inch depending on your preference for authentic serving

Step-by-Step Instructions

Prepare the seasoning:

Combine chili powder, cumin, smoked paprika, salt and pepper in a small bowl until fully integrated. This homemade blend provides much more flavor than store bought packets and allows you to adjust heat levels to your preference.

Marinate the steak:

Slice your flank steak against the grain into thin half inch strips then place in a bowl with olive oil to coat each piece. Sprinkle half the seasoning mix over the meat and toss thoroughly ensuring each piece gets seasoned. The thin cuts will cook quickly while remaining tender.

Season the vegetables:

Combine sliced peppers and onions in a separate bowl with remaining olive oil. Add the other half of your seasoning mixture and toss until every piece is evenly coated. Keeping the vegetables separate from the meat ensures proper cooking times for each component.

Preheat your griddle:

The Blackstone needs about 5 minutes to reach proper temperature over medium high heat. Once hot add vegetable oil and spread it across the cooking surface. This creates the perfect nonstick surface and helps develop those beautiful char marks.

Cook with purpose:

Place seasoned steak and vegetables onto the hot oiled surface spreading them out to allow proper charring. Cook for 8 to 10 minutes tossing occasionally to ensure even cooking. Add the minced garlic during the final minutes to prevent burning. The large cooking surface allows everything to cook at once.

Warm the tortillas:

During the final minute of cooking place flour tortillas directly on the griddle surface to warm them through. This quick heating step makes them pliable and enhances their flavor significantly.

Serve immediately:

Remove everything from the griddle and serve family style with all your favorite toppings. The combination of hot sizzling meat and vegetables with fresh cold toppings creates an irresistible texture contrast.

Save

My family discovered the magic of cooking fajitas outdoors during a power outage last summer. What started as necessity turned into tradition when we realized how the open flame created flavors our indoor cooking never achieved. Now we gather around the Blackstone even in cooler weather, enjoying both the meal and the experience of cooking together.

Storing Leftovers

Properly stored fajita meat and vegetables will remain delicious for up to three days in the refrigerator. Use airtight containers to preserve freshness and prevent the peppers from drying out. Unfortunately this dish doesn’t freeze well as the vegetable texture significantly deteriorates during thawing, becoming mushy and unappetizing. The steak alone can be frozen if absolutely necessary, but the vegetables are best enjoyed fresh or as leftovers within a few days.

Reheating Tips

The biggest challenge with reheating fajitas is preventing the steak from becoming tough and chewy. Gentle reheating is essential to maintain the quality of your leftovers. Microwave in short 30 second bursts with a damp paper towel covering the meat and vegetables to provide moisture. Alternatively use a skillet over low heat with a tablespoon of water to create steam that will gently warm everything without additional cooking. Stop heating as soon as everything is just warm enough to enjoy.

Alternative Cooking Methods

While the Blackstone griddle provides ideal results thanks to its large cooking surface and even heat distribution, this recipe adapts well to other cooking methods. A large cast iron skillet works wonderfully indoors, though you may need to cook in batches to prevent overcrowding. Electric griddles or even gas grills with a flat top attachment can also produce excellent results. The key with any method is maintaining high heat and giving the ingredients enough space to char rather than steam. This creates the distinctive fajita flavor that makes this dish so popular.

Recipe FAQs

→ How do you store leftover fajitas?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. These don't freeze well as the vegetables tend to become mushy after thawing.

→ What's the best way to reheat fajitas?

The key when reheating fajitas is to get them just warm without overcooking, which makes the steak tough and chewy. Use short bursts in the microwave or heat in a skillet with a little water over low heat for best results.

→ Can I make these fajitas without a Blackstone griddle?

Yes! Any outdoor or indoor griddle will work. A cast iron skillet is an excellent indoor alternative that provides similar heat and flavor. Just note that with smaller skillets, you may need to cook in batches to avoid overcrowding, which ensures proper charring instead of steaming.

→ What cut of steak works best for fajitas?

Flank steak is traditional and specified in the recipe, but you can use other cuts like skirt steak, sirloin, or ribeye. The important technique is slicing the steak against the grain into thin strips for maximum tenderness.

→ What are the best toppings for steak fajitas?

Classic toppings include shredded cheese, sour cream, fresh salsa, guacamole, shredded lettuce, and chopped cilantro. You can also add lime wedges for squeezing over the filling just before eating for brightness.

→ Can I prepare any elements of this dish ahead of time?

Yes! You can slice and marinate the steak and vegetables up to 24 hours in advance. Store them separately in the refrigerator in sealed containers or bags with their oil and seasonings. This actually enhances the flavor as the spices have more time to penetrate.