Blackstone Steak Fajitas (Print-Friendly Version)
Flavorful grilled steak strips with bell peppers and onions, cooked on a Blackstone griddle for the perfect char and sizzle.
# Ingredients List:
→ Main Ingredients
01 -
1 ½ pounds flank steak or steak of your choice
02 -
2 Tablespoons olive oil
03 -
1 red bell pepper, sliced
04 -
1 yellow bell pepper, sliced
05 -
1 onion, sliced
06 -
3 cloves garlic, minced
07 -
2 Tablespoons vegetable oil
→ Fajita Seasoning
08 -
1 teaspoon chili powder
09 -
1 teaspoon cumin
10 -
½ teaspoon smoked paprika
11 -
½ teaspoon kosher salt
12 -
¼ teaspoon ground black pepper
→ Serving Suggestions
13 -
Flour tortillas
14 -
Salsa
15 -
Sour cream
16 -
Lettuce
17 -
Cheese
# How to Make It:
01 -
Mix fajita seasonings in a small mixing bowl until combined and set aside.
02 -
Slice steak against the grain into small slices about half an inch thick. Place into a bowl or resealable gallon-sized bag and add 1 tablespoon of olive oil, toss to coat. Then add half of the mixed fajita seasoning to the meat and toss to coat.
03 -
In another bowl or resealable gallon-sized bag, add vegetables and the remaining olive oil. Toss to coat, then add the remaining fajita seasoning and mix until coated.
04 -
Preheat the Blackstone griddle for about 5 minutes over medium-high heat. Pour vegetable oil on the preheated griddle and spread out.
05 -
Put the steak and vegetables on the hot, oiled griddle. Cook for 8–10 minutes, tossing the steak and vegetables a few times until slightly charred and cooked through. Add garlic during the last few minutes.
06 -
During the last minute of cooking, place tortillas on the griddle to warm.
07 -
Remove the steak, vegetables, and tortillas from the griddle. Serve with desired toppings.
# Extra Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in short bursts in the microwave or on low heat in a skillet with a little water to avoid overcooking the steak.
02 -
If you don’t have a Blackstone, a cast iron skillet works well. Ensure to spread the meat evenly to prevent steaming instead of charring.