These Blackstone Steak Fajitas are packed with juicy steak and colorful peppers, all grilled to perfection. They’re fast, flavorful, and make any dinner feel like a fiesta!
Honestly, the smell of them cooking is enough to make my mouth water! I love to wrap them up in warm tortillas and add a bit of guacamole—it’s a real treat that everyone enjoys!
Key Ingredients & Substitutions
Flank Steak: This cut is great for fajitas because it’s flavorful and tender. If you can’t find flank steak, skirt steak can be a good substitute. It’s also delicious, just make sure to slice it against the grain for tenderness.
Olive Oil: While olive oil enhances the marinade, feel free to use avocado oil or canola oil if you prefer. Both have high smoke points, making them ideal for grilling.
Spices (Chili Powder, Cumin, Paprika): These spices give the fajitas their flavor kick. If you’re looking for a spicier version, try adding cayenne pepper. Got a spice blend like taco seasoning? It can work too!
Bell Pepper: Use any color you like—red, yellow, or green. If you’re not a bell pepper fan, zucchini or mushrooms can add a nice twist.
Flour Tortillas: While flour tortillas are traditional, you could swap for corn tortillas if you prefer a gluten-free option.
How Do I Cook the Steak Perfectly on a Griddle?
Getting the steak just right is crucial for tasty fajitas. Here’s how to cook it perfectly:
- Preheat your Blackstone griddle to medium-high. A hot griddle creates a beautiful sear!
- Remove the flank steak from the marinade. Don’t rinse it off; the marinade is the key to flavor.
- Cook the steak for 5-7 minutes on one side without moving it, then flip it. Avoid flipping too soon to get those nice grill marks!
- Check for doneness: About 135°F for medium-rare is ideal. Use a meat thermometer if you have one.
- Let the steak rest for 5 minutes before slicing. This helps keep the juices in!
These simple steps will lead to perfectly cooked, juicy steak for the best fajitas!
How to Make Blackstone Steak Fajitas?
Ingredients You’ll Need:
For the Fajitas:
- 1 lb flank steak (or skirt steak)
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 bell pepper (any color), sliced
- 1 onion, sliced
- 4 flour tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This delicious dish takes about 10 minutes for prep, plus at least 30 minutes for marinating the steak. The cooking time is about 15 minutes, making the total time around 55 minutes. Perfect for a quick weeknight meal or weekend treat!
Step-by-Step Instructions:
1. Make the Marinade:
In a bowl, mix together the olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and pepper. Stir it well to combine all the flavors into a tasty marinade.
2. Marinate the Steak:
Place the flank steak into the marinade, making sure it gets coated all over. Cover the bowl and pop it in the fridge for at least 30 minutes. If you have more time, marinating overnight will make the flavors even better!
3. Heat the Griddle:
When you’re ready to cook, preheat your Blackstone griddle to medium-high heat. This is key for getting those delicious grill marks and searing the steak just right!
4. Prepare the Vegetables:
While the griddle is heating up, slice your bell pepper and onion. Having everything ready makes the cooking process super smooth.
5. Cook the Steak:
Once the griddle is hot, take the steak out of the marinade and place it on the griddle. Cook it for about 5-7 minutes on each side, or until it reaches your preferred level of doneness. For fajitas, medium-rare tastes amazing!
6. Sauté the Vegetables:
While the steak cooks, drizzle a little oil on the griddle and toss in the sliced bell pepper and onion. Sauté them for about 5-7 minutes until they’re soft and a bit charred. Yum!
7. Rest and Slice the Steak:
When the steak is done, take it off the griddle and let it rest on a cutting board for about 5 minutes. This helps keep it juicy. After it’s rested, slice it against the grain into thin strips.
8. Assemble Your Fajitas:
Layer the sliced steak on top of the sautéed vegetables. Warm the flour tortillas on the griddle for about 30 seconds on each side to make them soft and pliable.
9. Garnish and Serve:
Top everything with fresh cilantro and serve with lime wedges on the side. Squeeze fresh lime juice over the mixture for an extra burst of flavor. Enjoy your tasty Blackstone steak fajitas!
Can I Use Different Cuts of Meat for Fajitas?
Absolutely! While flank or skirt steak are the traditional choices, you can substitute with other steaks like sirloin or ribeye. Just adjust the cooking time according to the thickness and cut of the meat; you want it to remain tender and juicy.
How Can I Make These Fajitas Spicier?
If you love heat, consider adding diced jalapeños or a pinch of cayenne pepper to the marinade. You could also serve with a spicy salsa or hot sauce on the side for an extra kick!
Can I Make the Marinade Ahead of Time?
Yes, you can prepare the marinade in advance! Mix all the marinade ingredients and store it in the fridge for up to 3 days. Just add the steak when you’re ready to cook; it will save time and enhance the flavors!
What’s the Best Way to Store Leftover Fajitas?
To keep leftovers fresh, store the steak and vegetables separately in airtight containers in the fridge for up to 3 days. Reheat in a skillet over medium heat to revive their flavors, then serve in warmed tortillas!
