Get ready to elevate your outdoor cooking game with these juicy and smoky Blackstone steak fajitas. Whether you’re new to griddle cooking or a seasoned Blackstone fan, this easy steak fajita recipe delivers bold Tex-Mex flavor in under 30 minutes. With perfectly charred peppers, tender seasoned steak, and warm tortillas, it’s a one-stop meal that satisfies every craving.
Ideal for backyard dinners, quick weeknight meals, or even meal prep, this griddle favorite is customizable, crowd-pleasing, and totally addictive. From beginners to advanced griddle lovers, anyone can master this flavorful dish with ease.
Plus, if you’re in the mood for more griddle meals, don’t miss the Blackstone Cheeseburger Quesadillas for a fun and cheesy dinner idea.
Table of Contents
Why Griddle Fajitas Are the Ultimate Outdoor Dinner
Cooking fajitas on a griddle offers unbeatable sear, caramelization, and depth of flavor. The open surface allows your steak and vegetables to char beautifully without overcrowding. Unlike stovetop pans, a Blackstone griddle provides ample space for everything to cook evenly.
This method is also quicker, cleaner, and adds a bit of showmanship to dinner. There’s something incredibly satisfying about that sizzle when your ingredients hit the hot surface. If you enjoy interactive, hands-on cooking, you’ll also love dishes like Pancake Tacos or Crack Breakfast Casserole, both made with minimal fuss and maximum flavor.
Ingredients for the Perfect Blackstone Steak Fajitas
You’ll need just a few simple ingredients to make this steak fajita recipe shine:
For the Fajitas:
- 1½ pounds flank steak or skirt steak, sliced against the grain
- 2 tablespoons olive oil
- 3 bell peppers (assorted colors), thinly sliced
- 1 red onion, thinly sliced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of 1 lime
For Serving:
- Flour or corn tortillas
- Sour cream
- Shredded cheese
- Fresh avocado slices
- Salsa or pico de gallo
- Lime wedges
- Fresh cilantro
Looking for a light, creamy snack or post-dinner side? Try this easy Fruit Dip made with just a few pantry staples.
Step-by-Step Guide to Making Fajitas on the Griddle
Step 1: Preheat the Griddle
Set your Blackstone to medium-high heat. Let it warm for about 10 minutes before adding any ingredients.
Step 2: Marinate the Steak
Toss the steak in olive oil, lime juice, and all the spices. Let it marinate for at least 15 to 30 minutes for the best flavor.
Step 3: Cook the Steak
Place the steak slices on the griddle and cook for 3 to 4 minutes per side. Once browned and cooked through, transfer to a plate and cover loosely with foil to rest.
Step 4: Sauté the Vegetables
Add your peppers and onions to the griddle with a touch more oil if needed. Cook for 5 to 7 minutes until softened and slightly charred.
Step 5: Combine and Serve
Slice the rested steak if needed, then mix it with the sautéed vegetables. Serve immediately with warm tortillas and your choice of toppings.
Tips for Marinating Steak for Fajitas
A good marinade makes all the difference in a flavorful and tender steak. Here are a few quick tips:
- Use acid like lime juice to tenderize the meat naturally
- Don’t over-marinate — 30 minutes is plenty
- Add oil so the spices cling well and meat doesn’t dry out
- Let the steak sit at room temperature for 10 minutes before cooking
How to Cook Chicken Fajita Recipe on Blackstone
If you’re craving variety, the chicken fajita recipe on Blackstone is just as easy and flavorful.
- Use boneless, skinless chicken thighs or breasts sliced into strips
- Marinate with the same spice blend used for steak
- Cook on medium-high for 4 to 5 minutes per side, until the internal temperature reaches 165°F
- Slice and serve alongside the sautéed vegetables
This makes an excellent combo with steak, perfect for feeding picky eaters or large groups. You might also enjoy making Blackstone Fajitas Chicken and Steak style by prepping both proteins together.
Blackstone Fajitas: Chicken and Steak Combo Cooking Tips
When cooking steak and chicken together on the Blackstone, keep these tips in mind:
- Start with the chicken, as it takes longer
- Push cooked chicken to the side or keep warm in foil
- Cook steak next and let it soak up the chicken juices on the griddle
- Finish with vegetables for the ultimate flavor layering
The result is a well-balanced, restaurant-style platter of sizzling fajitas your family will love.
Best Cuts of Meat for a Juicy Steak Fajita Recipe
Choose one of these cuts to ensure tender and juicy steak every time:
- Flank steak – Lean with bold flavor; slice thin against the grain
- Skirt steak – Rich and marbled, perfect for searing
- Flat iron steak – Budget-friendly and tender
- Sirloin – Great all-around choice for grilling or griddle cooking
Always rest the meat before slicing and serve hot for best texture and taste.
Griddle Cooking Recipes: Tools You’ll Need for Success
Cooking on a Blackstone is straightforward, but having the right tools can make all the difference. Here’s what we recommend:
- Dual spatulas or tongs for flipping and turning
- A griddle scraper for easy cleaning
- Oil squeeze bottles for quick lubrication
- Heat-resistant gloves for safety
- Dome lid for steaming or melting cheese
Want to experiment more with griddle recipes? Try these Pumpkin Twists or Garlic Parmesan Chicken Skewers for flavor-packed options that are great for gatherings.
Creative Outdoor Griddle Recipes to Pair With Fajitas
Make your griddle night complete with these easy and flavorful side dishes:
- Mexican Street Corn or Elote
- Garlic Butter Corn with Melty Cheese
- Grilled Zucchini or Bell Pepper Halves
- Cheesy Root Vegetable Gratin
- Seasoned rice or cilantro lime rice
You could even end the night with a fall treat like Pumpkin Truffles for a sweet finish.
Hibachi Recipes vs. Fajitas: What’s the Difference?
While hibachi and fajitas may look similar when cooked on a griddle, their flavors and origins are quite different:
- Hibachi uses soy sauce, sesame oil, and garlic as the base
- Fajitas rely on lime, cumin, and chili powder
- Hibachi meals are often served with rice, while fajitas are served with tortillas
- Hibachi includes mushrooms and zucchini; fajitas use bell peppers and onions
Both styles are delicious and adaptable, so don’t hesitate to blend flavors in your own way.
Serving Suggestions: Toppings, Sides & More
Make your Blackstone steak fajitas the star of the table with these mouthwatering additions:
- Fresh guacamole or sliced avocado
- Sour cream or plain Greek yogurt
- Shredded cheese or queso fresco
- Salsa, pico de gallo, or mango salsa
- Shredded lettuce or cabbage slaw
- Lime wedges and chopped cilantro
Don’t forget a fun drink like Lavender Lemonade or Cucumber Mint Agua Fresca to stay cool and refreshed.
How to Store and Reheat Leftover Blackstone Fajitas
Got leftovers? Lucky you.
To store:
Place meat and vegetables in an airtight container and refrigerate for up to 4 days.
To freeze:
Wrap the mixture tightly in foil or freezer-safe bags and store for up to 2 months.
To reheat:
Warm on a griddle or in a nonstick pan over medium heat. For a quick option, use the microwave in 30-second intervals, though the texture might soften slightly.
Common Mistakes to Avoid When Cooking on the Blackstone
- Not preheating – Leads to uneven cooking and sticking
- Using too little oil – Can dry out both meat and veggies
- Overcrowding the surface – Causes steaming instead of searing
- Not slicing against the grain – Makes the steak tough
- Skipping the resting time – Causes juice loss and dry meat
With just a bit of care and technique, you’ll avoid these pitfalls and end up with picture-perfect fajitas every time.
FAQs About Blackstone Steak Fajitas & Griddle Meals
Can I use store-bought fajita seasoning?
Yes, but making your own lets you control salt and spice levels.
Can I make these low-carb?
Absolutely. Serve with low-carb tortillas or lettuce wraps.
Is flank steak better than skirt steak?
Both are great. Flank is leaner, while skirt has a bit more fat and flavor.
Do I need to cover the meat with a dome lid?
Only if you’re melting cheese or steaming — not necessary for searing.
Can I add mushrooms or zucchini?
Sure! Customize the veggies based on your preferences.
Final Thoughts
Blackstone steak fajitas bring bold flavors, sizzling presentation, and a whole lot of fun to any meal. They’re quick to cook, easy to customize, and perfect for feeding hungry crowds or picky eaters.
Whether you’re grilling up a combo of chicken and steak, pairing them with a fun dip, or going all out with sides, these fajitas belong in your meal rotation. Make them once, and you’ll be hooked.
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Blackstone Steak Fajitas : Sizzling Flavor on the Griddle
- Total Time: 25 minutes
- Yield: 6–8 fajitas 1x
Description
Blackstone Steak Fajitas bring sizzling Tex-Mex flavor to your backyard. Tender steak, charred peppers, and onions are seared to perfection on the griddle for a bold, juicy, and smoky meal ready in under 30 minutes. Perfect for weeknights, taco night, or family dinners, these fajitas are customizable, budget-friendly, and always crowd-pleasing.
Ingredients
For the Steak:
- 1 1/2 lbs sirloin steak or flank steak, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
For the Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tablespoon olive oil
For Serving:
- 6–8 warm flour tortillas
- Optional toppings: sour cream, shredded cheese, salsa, guacamole, cilantro, lime wedges
Instructions
- Preheat: Heat Blackstone griddle to medium-high until hot.
- Marinate Steak: Mix olive oil, lime juice, garlic powder, onion powder, chili powder, cumin, salt, and pepper. Coat steak slices; let rest while prepping veggies.
- Prep Veggies: Toss sliced peppers and onion with olive oil, salt, and pepper.
- Sear Steak: Place steak on griddle; sear 1–2 minutes, flip, and cook 3–4 minutes to desired doneness. Push to one side.
- Cook Veggies: Add peppers and onion to griddle; cook 5–7 minutes, stirring often, until tender and lightly charred.
- Combine & Serve: Toss steak and veggies together. Serve in warm tortillas with toppings of choice.
Notes
Tips for Perfect Fajitas
- Slice steak thinly and against the grain for tenderness.
- Don’t overcrowd the griddle—cook in batches if needed.
- Preheat fully for proper searing.
- Cook steak and veggies separately, then combine.
Variations
- Swap steak for chicken or combine both.
- Add mushrooms, zucchini, or plant-based protein for vegetarian fajitas.
- Use flavored tortillas for extra color and flavor.
Serving Suggestions
- Top with queso fresco, guacamole, salsa, sour cream, or hot sauce.
- Serve with cilantro-lime rice, beans, or grilled corn.
Storage
- Fridge: Store leftovers up to 4 days in airtight container.
- Reheat: On the griddle or skillet with a splash of water; avoid overcooking steak.
- Repurpose: Use in quesadillas, nachos, or steak and egg bowls.
Common Mistakes
- Not preheating griddle before cooking.
- Overcrowding, which prevents searing.
- Overcooking steak—keep it juicy and tender.
- Slicing with the grain instead of against it.
FAQs
- Can I make without a Blackstone? Yes, use cast iron skillet.
- Marinate overnight? Yes, for extra flavor and tenderness.
- Spicy? Not overly; adjust chili powder or add hot sauce.
- Best steak cut? Flank, skirt, or sirloin.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Griddle
- Cuisine: Tex-Mex
Keywords: Blackstone steak fajitas, griddle fajitas recipe, easy Blackstone dinner, steak and peppers on griddle, outdoor griddle recipes, Tex-Mex fajitas, Blackstone griddle meals
