Get ready for some sizzling Blackstone Steak Fajitas! Juicy pieces of steak are cooked with colorful peppers and onions, all wrapped in warm tortillas. It’s a flavorful fiesta on your plate!
These fajitas are perfect for sharing (or not sharing if you’re extra hungry!). I love loading mine up with guacamole and cheese for that extra yum factor. 🌮
Key Ingredients & Substitutions
Flank or Skirt Steak: Both cuts are great for fajitas as they are flavorful and tender when cooked properly. If you’re looking for a leaner option, you might try chicken breast or even tofu for a plant-based version.
Olive Oil: This adds moisture and helps the spices stick to the meat. You can substitute avocado oil for a higher smoke point or even use a flavored oil for extra depth.
Spices: Chili powder, cumin, garlic powder, onion powder, and smoked paprika create a rich flavor. If you don’t have smoked paprika, regular paprika or even a dash of chipotle powder will add a nice kick!
Bell Peppers and Onion: Feel free to mix and match different colored bell peppers for a vibrant presentation. If you don’t have fresh vegetables, frozen bell pepper mixes work in a pinch.
Tortillas: While flour tortillas are popular, corn tortillas are gluten-free and have a wonderful flavor. You could also use lettuce wraps for a low-carb alternative.
How Do I Get My Steak Perfectly Cooked?
Cooking steak for fajitas can be tricky, but following a few simple tips helps. Start by marinating the meat for at least 30 minutes. If you have time, letting it sit overnight deepens the flavor!
- Preheat your griddle to medium-high heat to get a sear on the steak.
- Cook the steak for 4-5 minutes per side for medium-rare; use a meat thermometer to check—130°F (54°C) is ideal.
- Let the steak rest before slicing. This keeps it juicy and tender!
- Always slice against the grain to ensure each bite is easy to chew and full of flavor.
How to Make Blackstone Steak Fajitas?
Ingredients You’ll Need:
For the Steak:
- 1 lb flank steak or skirt steak
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Veggies:
- 1 bell pepper (any color), sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
For Serving:
- Tortillas (flour or corn)
- Lime wedges, for serving
- Fresh cilantro, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-15 minutes to cook, plus at least 30 minutes (or up to 2 hours for best results) for marinating the steak. So, if you’re short on time, try to plan ahead!
Step-by-Step Instructions:
1. Marinating the Steak:
Start by mixing the olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. This will be your flavorful marinade. Next, coat the flank or skirt steak in the marinade, ensuring it’s fully covered. Let it marinate for at least 30 minutes. For even better flavor, pop it in the fridge for 2 hours or overnight if you have time!
2. Preheating the Griddle:
Once your steak is nicely marinated, preheat your Blackstone griddle to medium-high heat. You want it nice and hot to get a good sear on the meat!
3. Cooking the Steak:
When the griddle is hot, place the marinated steak on it. Cook for about 4-5 minutes on each side or until it reaches your preferred doneness. If you like it medium-rare, you’ll want an internal temperature of 130°F (54°C). Once cooked, take it off the griddle and let it rest for 5 minutes to keep it juicy.
4. Sautéing the Vegetables:
While the steak rests, add a splash of olive oil to the griddle and toss in your sliced bell peppers, onion, and minced garlic. Sauté them over medium-high heat until they’re softened and slightly charred, which should take about 5-7 minutes. This will really bring out their sweet flavor!
5. Slicing the Steak:
After the steak has rested, slice it thinly against the grain. This will help make every bite super tender and easy to chew!
6. Serving Your Fajitas:
Now it’s time to serve! Lay the sliced steak on a platter, surrounded by the sautéed peppers and onions. Serve everything alongside warm tortillas, garnished with lime wedges and fresh cilantro to brighten it up.
7. Enjoying Your Fajitas:
Dig in by filling your tortillas with the delicious steak and sautéed vegetables. Squeeze some fresh lime juice on top for an extra zing. Enjoy your flavorful Blackstone Steak Fajitas!
Can I Use a Different Cut of Beef for Fajitas?
Absolutely! While flank and skirt steak are popular choices for their flavor and tenderness, you can use other cuts like sirloin or even chicken for an alternative. Just adjust the cooking time as needed; chicken should be cooked to an internal temperature of 165°F (74°C).
Can I Marinate the Steak Overnight?
Yes, marinating the steak overnight can enhance the flavor even more! Just be sure to store it in the refrigerator in an airtight container or a resealable bag to keep it fresh and prevent contamination.
What If I Don’t Have a Blackstone Griddle?
No worries! You can use a regular skillet or grill pan on the stove. Just make sure to preheat it properly and adjust the cooking time slightly, as these may not retain heat the same way a griddle does.
How Should I Store Leftover Fajitas?
Store any leftover steak and vegetables in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat or in the microwave. If using tortillas, I recommend warming them separately to maintain their texture.
