These Blackstone steak fajitas are a tasty choice for dinner! Juicy steak strips are perfectly seasoned and grilled with colorful bell peppers and onions, bringing great flavor and brightness to your plate.
For an extra kick, I love to squeeze some lime on top. Who doesn’t appreciate the refreshing pop of citrus? Enjoy them wrapped in warm tortillas, and let the deliciousness begin!
Key Ingredients & Substitutions
Flank Steak: Flank steak is great for fajitas because it’s flavorful and tender when cooked right. If you can’t find flank steak, skirt steak is a good alternative. Both have similar textures and taste. Some folks also opt for chicken or shrimp for a lighter twist.
Bell Peppers: While any color works, red and yellow peppers add sweetness that really complements the dish. If you’re looking to cut calories, feel free to use green peppers, but they’re a bit more bitter. Don’t hesitate to mix in other veggies like zucchini or mushrooms!
Spices: Chili powder, cumin, and smoked paprika are key for that delicious flavor. If you don’t have smoked paprika, regular paprika works too, but I love the smoky kick it provides. You can also try adding a pinch of cayenne for extra heat or swapping spices based on what you have on hand.
Tortillas: Flour tortillas are traditional, but you could use corn tortillas for a gluten-free option. If you prefer a lower-carb meal, lettuce wraps are a fun alternative too!
How Do You Get the Steak Cooked Just Right?
Cooking steak perfectly does take a bit of practice, but here are some tips to help you achieve that lovely medium-rare. Start with a preheated griddle to get a nice sear. Cook the steak for about 3-5 minutes on each side and avoid moving it around too much. This helps create a nice crust!
- Use tongs to flip the steak; this keeps juices sealed inside.
- A meat thermometer is handy! Aim for about 130°F for medium-rare.
- Let the steak rest before slicing – this allows juices to redistribute, making every bite juicy!
How to Make Blackstone Steak Fajitas?
Ingredients You’ll Need:
For the Fajitas:
- 1.5 lbs flank steak (or skirt steak)
- 1 tbsp olive oil
- 2 bell peppers (red, yellow, or green), sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 8 small flour tortillas
- Lime wedges, for serving
- Fresh cilantro, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time for marinating the steak, plus an additional 15-20 minutes for cooking and assembling the fajitas. You can let the steak marinate for longer if you like, even overnight, which enhances the flavor. So, total time is around 45 minutes to 1 hour, depending on your marinating choice!
Step-by-Step Instructions:
1. Marinate the Steak:
In a bowl, combine the olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to form a marinade. Rub this mixture all over the flank steak, making sure it’s well-coated. For the best flavor, let it sit for at least 30 minutes, or you can cover it and refrigerate overnight if you have time!
2. Preheat the Blackstone Griddle:
While the steak marinates, preheat your Blackstone griddle over medium-high heat. This ensures it’s hot enough to cook the steak quickly and evenly.
3. Cook the Steak:
Once the griddle is heated, place the marinated flank steak on it. Cook for about 3-5 minutes on each side for medium-rare, adjusting the time if you prefer a different doneness. When done, remove the steak from the griddle and let it rest for a few minutes to keep it juicy.
4. Sauté Vegetables:
While your steak is resting, toss the sliced bell peppers and onions onto the griddle. Sauté them for about 5-7 minutes, stirring occasionally, until they are tender and slightly caramelized. This adds a delicious sweetness to your fajitas!
5. Slice the Steak:
After your steak has rested, slice it thinly against the grain. This helps make the meat more tender and easier to chew when you bite into your fajitas.
6. Assemble Fajitas:
Warm the small flour tortillas on the griddle for about 30 seconds on each side, until they’re soft and pliable. To assemble your fajitas, place some sautéed peppers and onions on a warm tortilla, then top it with the sliced steak. If you like, sprinkle some fresh cilantro on top for extra flavor!
7. Serve:
Serve your delicious Blackstone Steak Fajitas with lime wedges on the side for squeezing over. Enjoy every bite!
Can I Use a Different Cut of Meat?
Absolutely! While flank steak and skirt steak are ideal choices for fajitas due to their flavor and tenderness, you can use other cuts like sirloin or ribeye if you prefer. Just adjust the cooking time as needed, as different cuts may require different cooking times to reach the desired doneness.
How Do I Store Leftover Fajitas?
To store leftovers, place the sliced steak and sautéed vegetables in an airtight container in the fridge for up to 3 days. It’s best to keep the tortillas separate to prevent them from becoming soggy. When ready to enjoy, simply reheat the steak and vegetables in a skillet or the microwave.
Can I Make This Recipe Vegetarian?
Yes! For a vegetarian version, replace the flank steak with portobello mushrooms, tofu, or a mix of your favorite veggies like zucchini and eggplant. Marinate them the same way and adjust cooking times accordingly, as vegetables typically cook faster than meat.
What Can I Serve with Fajitas?
Fajitas pair wonderfully with sides like guacamole, salsa, or Mexican rice. You can also offer sour cream, shredded cheese, and lettuce on the side for those who enjoy customizing their fajitas!
