Get ready for a sizzle with Blackstone Steak Fajitas! Juicy steak strips, colorful bell peppers, and onions come together for a tasty treat that’s perfect for any taco night.
You can’t go wrong with these fajitas! I love how easy they are to whip up on the grill, and the smell alone will have everyone running to the table. Who needs a restaurant, right? 🌮
Key Ingredients & Substitutions
Flank or Skirt Steak: Both cuts work well and are flavorful. If you’re looking for a leaner option, try chicken breast or even tofu for a plant-based option. I prefer skirt steak for its tenderness and flavor.
Bell Peppers: Red and yellow peppers add sweetness, but feel free to use green peppers or any color you like. You could also mix in other veggies such as zucchini or mushrooms for extra flavor.
Fajita Seasoning: You can use store-bought seasoning or create your own with a mix of chili powder, cumin, garlic powder, and paprika. I love homemade blends for a fresher taste.
Tortillas: Flour or corn tortillas can hold these fillings deliciously. If gluten-free, use corn tortillas; they’re naturally gluten-free and work great! I like both but go for flour when I’m feeling indulgent.
How Do You Get Perfectly Cooked Steak for Fajitas?
Cooking steak to the right doneness can be a challenge. Here’s how to ensure your steak is juicy and tender:
- Marinating the steak for at least 30 minutes helps infuse flavor and moisture.
- Preheat your Blackstone griddle until it’s hot; this gives a nice sear.
- Cook on each side for 4-5 minutes for medium-rare. Always check with a meat thermometer; aim for about 135°F.
- Let the steak rest for 5 minutes after cooking to lock in the juices. This step is crucial for keeping it moist.
- When slicing, always cut against the grain to maximize tenderness and ensure every bite is delightful.
How to Make Blackstone Steak Fajitas
Ingredients You’ll Need:
For the Fajitas:
- 1 ½ lbs flank steak or skirt steak
- 2 bell peppers (red and yellow), sliced
- 1 onion, sliced
- 2 tbsp olive oil
- 2 tbsp fajita seasoning (store-bought or homemade)
- Salt and pepper to taste
- Tortillas (flour or corn, as preferred)
- Fresh lime, for garnish
Optional Toppings:
- Guacamole
- Sour cream
- Salsa
- Shredded cheese
- Fresh cilantro
How Much Time Will You Need?
This recipe takes about 45 minutes total. You’ll spend about 30 minutes marinating the steak, 15 minutes cooking and assembling everything, and the rest of the time is just letting the steak rest. It’s a quick and tasty meal!
Step-by-Step Instructions:
1. Marinate the Steak:
In a bowl, mix the flank steak with 1 tablespoon of olive oil and the fajita seasoning. Make sure the steak is well coated. For the best flavor, let it marinate for at least 30 minutes. If you have time, pop it in the refrigerator for a few hours for even better taste.
2. Preheat the Griddle:
Turn on your Blackstone griddle and heat it to medium-high. When it’s nice and hot, drizzle the remaining 1 tablespoon of olive oil over the cooking surface to prevent sticking.
3. Cook the Vegetables:
Add the sliced bell peppers and onion to the griddle. Sprinkle a little salt and pepper over them. Sauté for about 5-7 minutes until they’re tender and slightly caramelized. When done, you can move the veggies to the side of the griddle or keep them warm on a plate while you cook the steak.
4. Cook the Steak:
Place the marinated steak directly onto the hot griddle. Cook for about 4-5 minutes on each side for medium-rare. To ensure it’s cooked just right, you can use a meat thermometer—look for 135°F for medium-rare.
5. Rest the Steak:
Once the steak is done, take it off the griddle and let it rest for about 5 minutes. This helps the juices stay inside, making each bite tender and juicy!
6. Slice the Steak:
After resting, thinly slice the steak against the grain. This technique makes it even more tender, so make sure your slices are nice and thin!
7. Assemble Fajitas:
Grab a tortilla and lay down some of the cooked vegetables followed by those delicious slices of steak. Feel free to add any of your favorite toppings like guacamole, sour cream, salsa, or shredded cheese.
8. Serve:
Garnish your fajitas with fresh lime wedges and enjoy them warm! They’re perfect for a family dinner or a fun gathering with friends. Enjoy your delicious Blackstone steak fajitas!
Can I Use a Different Cut of Meat for the Fajitas?
Absolutely! While flank or skirt steak is ideal, you can use other cuts like sirloin or even chicken if you prefer. Just adjust the cooking times accordingly; chicken typically needs 6-7 minutes per side to cook thoroughly.
Can I Make These Fajitas in Advance?
Yes, you can prep the veggies and marinate the steak ahead of time! Just store the marinated meat in the refrigerator for up to 24 hours and the sliced veggies in an airtight container. Cook them just before serving for the best flavor and texture.
How to Store Leftover Fajitas?
Store any leftover steak and vegetables in separate airtight containers in the fridge for up to 3 days. To reheat, simply warm them on the griddle or in a microwave, and enjoy fresh tortillas to wrap them up again!
Can I Use a Different Seasoning?
Definitely! If you don’t have fajita seasoning, you can use a mix of chili powder, cumin, garlic powder, and paprika. Adjust the spice levels to your taste for a unique flavor profile!
