These Blackstone Steak Fajitas are all about tender steak, colorful peppers, and perfect seasoning! They’re quick to whip up and filled with flavor, making dinner a breeze.
I love how I can grill the steak and veggies at once, making cleanup super easy. Plus, there’s nothing better than building your own fajita right at the table. Yum! 🌮
Key Ingredients & Substitutions
Flank Steak: This cut is ideal for fajitas due to its rich flavor. If you can’t find flank steak, skirt steak works well too. For a leaner option, consider using chicken breast or even portobello mushrooms for a vegetarian twist.
Olive Oil: I recommend extra virgin olive oil for its flavor. However, avocado oil is a great substitute as it has a high smoke point. You could also use vegetable oil if it’s what you have on hand.
Fajita Seasoning: While store-bought is convenient, making your own blend with chili powder, cumin, garlic powder, and paprika can add a personal touch. Adjust the spices to suit your taste, adding cayenne for heat if desired.
Bell Peppers: Use any combination of colors based on what you have. If bell peppers aren’t available, try using zucchini or even asparagus for a tasty variation.
How Do I Marinate the Steak for Maximum Flavor?
Marinating the steak is crucial for flavor and tenderness. Ideally, aim for at least 30 minutes, but longer is better. Here’s how to do it right:
- In a bowl, mix olive oil, fajita seasoning, lime juice, and minced garlic.
- Rub this marinade all over the flank steak ensuring it’s well-coated.
- Cover and let it sit in the fridge. If you can, marinate it for up to 2 hours for deeper taste.
Don’t forget to bring the steak to room temperature before grilling for even cooking!
What’s the Best Way to Cook the Vegetables?
Cooking the vegetables alongside the steak adds great texture and flavor. Follow these steps:
- While your steak is cooking, add sliced onions and bell peppers to the griddle.
- Drizzle them with a bit of olive oil and season with salt and pepper.
- Sauté them for about 5-7 minutes until they are softened and have beautiful char marks. The key is to cook on high heat to achieve a bit of char while keeping some crunch.
This not only enhances the flavor but also makes your fajitas colorful!
How to Make Blackstone Steak Fajitas
Ingredients You’ll Need:
For the Fajitas:
- 1.5 lbs flank steak (or skirt steak)
- 2 tbsp olive oil
- 1 tbsp fajita seasoning (store-bought or homemade)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Tortillas (flour or corn), for serving
How Much Time Will You Need?
This delicious dish will take about 45 minutes in total, including 30 minutes for marinating the steak. You’ll spend about 15 minutes cooking everything on the griddle. It’s a quick and tasty meal that’s perfect for any night!
Step-by-Step Instructions:
1. Prepping the Griddle:
Start by preheating your Blackstone griddle over medium-high heat. This will give your steak a nice sear and cook the veggies perfectly.
2. Marinating the Steak:
While the griddle heats up, grab a small bowl and mix together the olive oil, fajita seasoning, lime juice, and minced garlic. Once it’s well combined, rub this marinade all over your flank steak. Let it sit for at least 30 minutes to soak in all those yummy flavors. If you have more time, letting it marinate for up to 2 hours is even better!
3. Cooking the Steak:
After the steak has marinated, carefully place it on the hot griddle. Cook it for about 4-5 minutes on each side, or until it reaches your desired doneness—about 130°F for medium rare. Just keep an eye on it so you don’t overcook it!
4. Sautéing the Veggies:
While the steak is cooking, throw the sliced onions and bell peppers onto the griddle. Drizzle them with a little olive oil and sprinkle some salt and pepper over the top. Sauté these tasty veggies for about 5-7 minutes until they’re softened and have nice charred bits. It’s all about that flavor!
5. Finishing Touches:
Once your steak is done cooking, take it off the griddle and let it rest for about 5 minutes. This helps keep it juicy. After resting, slice the steak against the grain into strips.
6. Serving Your Fajitas:
To serve, place the sliced steak over the sautéed peppers and onions. Garnish with fresh cilantro and lime wedges for a burst of flavor! Don’t forget the warm tortillas on the side so you can wrap everything up and enjoy your fabulous fajitas!
Enjoy your homemade Blackstone Steak Fajitas!
Can I Use a Different Cut of Meat for This Recipe?
Absolutely! If you don’t have flank or skirt steak, you can substitute with sirloin, ribeye, or even chicken for a different twist. Just keep in mind that cooking times may vary with different cuts; ensure they’re cooked to your desired doneness.
How to Make This Recipe Gluten-Free?
To make these fajitas gluten-free, simply substitute flour tortillas with corn tortillas. Ensure that your fajita seasoning is also gluten-free, which is often the case with homemade seasonings—but check labels if you’re using store-bought!
Can I Prepare the Marinade in Advance?
Yes! You can whip up the marinade and store it in the fridge for up to 3 days. Just remember to marinate the steak when you’re ready to cook, as longer marination can intensify the flavors. If it’s marinated too long, the acidic lime juice may start to break down the meat too much.
What’s the Best Way to Store Leftover Fajitas?
Store any leftover steak and veggies in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through, or place them in the microwave but be cautious to avoid overcooking the steak.
