Get ready for some tasty Blackstone Steak Fajitas! Juicy strips of steak are grilled to perfection with colorful bell peppers and onions, all wrapped in warm tortillas. Yum!
These fajitas are not just delicious, they’re also fun to make and share! I love piling on the toppings and watching everyone dig in. It’s a dinner party win! 🌮
Key Ingredients & Substitutions
Flank or Skirt Steak: Both cuts are flavorful and ideal for fajitas due to their tenderness when cooked properly. If you prefer, you could use sirloin or even chicken for a lighter option.
Spices: Chili powder and cumin bring warmth to the dish. If you want it spicier, add some cayenne pepper. Don’t have garlic or onion powder? Fresh minced garlic and diced onions would work just fine!
Bell Peppers: For a colorful presentation, I recommend a mix of red, yellow, and green peppers. If you have only one color on hand, no worries—just use what you have! You could try adding other veggies like zucchini or mushrooms for variety.
Tortillas: I enjoy using flour tortillas, as they are soft and great for wrapping. However, if you’re gluten-free, corn tortillas are a suitable alternative. They have a nice texture and add a different flavor!
How Do I Achieve the Perfectly Cooked Steak?
Getting the steak just right can be tricky, but it’s all about timing and temperature. First, make sure your steak is at room temperature before marinating to allow for even cooking.
- After marinating, preheat your griddle or skillet until it’s really hot. A medium-high setting usually works well.
- Cook the steak for 4-5 minutes on each side for medium-rare; adjust time based on your preference. Don’t flip too often; let it sear.
- Always let the steak rest for 5 minutes after cooking. This keeps it juicy!
- When slicing, remember to cut against the grain to ensure tender pieces that are easy to chew.
How to Make Blackstone Steak Fajitas
Ingredients You’ll Need:
For the Steak:
- 1 lb flank steak or skirt steak
- 2 tablespoons olive oil (for cooking)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Veggies:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- Juice of 1 lime
- Fresh cilantro, for garnish
For Serving:
- Tortillas (flour or corn)
- Optional: sour cream, guacamole, salsa
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30 minutes for marinating the steak, and around 15 minutes to cook everything. So, in total, you should budget about 55 minutes, but if you let the steak marinate overnight, it can make for an even tastier meal the next day!
Step-by-Step Instructions:
1. Marinate the Steak:
In a small bowl, mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub the spice mixture onto the flank or skirt steak, making sure it’s well coated. For the best flavor, let the steak marinate for at least 30 minutes—if you have time, letting it sit overnight in the fridge is even better!
2. Heat Up the Griddle:
Preheat your Blackstone griddle or a large skillet over medium-high heat. Once it’s nice and hot, add 1 tablespoon of olive oil to the griddle and let it warm up.
3. Cook the Vegetables:
Add the sliced onions and bell peppers to the hot oil. Sauté them for about 5-7 minutes, stirring occasionally, until they are soft and start to get a slight caramelization. Once they’re cooked, remove the veggies from the griddle and set them aside on a plate.
4. Cook the Steak:
Add the remaining tablespoon of olive oil to the griddle. Place the marinated steak on the hot griddle and cook it for about 4-5 minutes on each side, depending on how well-done you like your steak. Medium-rare is delicious, but cook it longer if you prefer it more done.
5. Slice the Steak:
Once the steak is cooked to your liking, remove it from the griddle and let it rest for 5 minutes. This helps to keep it juicy. After resting, slice the steak against the grain into thin strips.
6. Reheat the Veggies:
Return the sautéed peppers and onions to the griddle. Squeeze the juice of one lime over them, mixing well to get everything coated. Warm them up for another 1-2 minutes.
7. Serve It Up:
Arrange the sliced steak on a serving platter and top it with the warmed veggies. Sprinkle some fresh cilantro on top and add lime wedges on the side for squeezing.
8. Enjoy!
To enjoy your fajitas, serve with warm tortillas and any optional toppings like sour cream, guacamole, or salsa. Dive in and savor the mix of flavors!
Can I Use a Different Cut of Meat for This Recipe?
Absolutely! While flank steak or skirt steak are traditional, you can use other cuts like sirloin or even chicken if you prefer. Just adjust the cooking time based on the thickness of the meat to ensure it’s cooked through.
What If I Don’t Have a Blackstone Griddle?
No worries! You can easily make these steak fajitas in a large skillet or grill pan on your stovetop. Just make sure to preheat the pan well and cook over medium-high heat for the best results.
How to Store Leftovers?
Store your leftover fajitas in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over low heat, adding a splash of water to keep them from drying out. You can also reheat in the microwave, but I recommend using the skillet for better texture.
Can I Make This Recipe Vegetarian?
Yes! Simply replace the steak with your choice of plant-based protein, like marinated tofu or tempeh. You can also increase the amount of vegetables for a hearty, vegetarian version. Adjust the cooking time as necessary for the substitute protein!
