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
Scale
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