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Easy Blackstone Steak Fajitas Recipe

Easy Blackstone Steak Fajitas Recipe
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★★★★★

5.2 from 25 reviews

This Easy Blackstone Steak Fajitas recipe features tender, thinly sliced flank or skirt steak marinated with tequila lime seasoning and cooked with vibrant bell peppers and onions on a Blackstone griddle. Served in warm flour tortillas with melted cheddar cheese and fresh toppings like sour cream, guacamole, pico de gallo, lime wedges, and cilantro, this dish is perfect for a delicious and satisfying Tex-Mex meal at home.

Ingredients

Scale

For the Steak and Marinade

  • 1½ – 2 pounds Flank Steak, Skirt Steak, or Flat Iron, cut into ½ inch thin strips against the grain
  • 2 Tablespoons Olive Oil or Avocado Oil
  • 1 Tablespoon Blackstone Tequila Lime Seasoning or Taco Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chili Powder (optional)
  • Salt and Pepper to taste
  • 1 package Frontera Fajita Classic Skillet Sauce with Chipotle & Lime

Vegetables

  • 1 Bell Pepper, sliced (Red, Green, Yellow, or Orange)
  • 1 Large White Onion, halved and sliced

For Serving

  • 12 Soft Flour Tortillas (Taco Size)
  • 2 Cups Grated Cheddar Cheese
  • Toppings: Sour Cream, Guacamole, Pico de Gallo, Lime Wedges, and Fresh Cilantro

Instructions

  1. Prepare the Steak: Place the sliced flank steak in a large bowl. Sprinkle with tequila lime seasoning or taco seasoning and toss to coat evenly.
  2. Mix Marinade and Vegetables: In a medium bowl, whisk together the Frontera fajita skillet sauce, garlic powder, chili powder (if using), salt, and pepper. Pour this marinade over the sliced steak. Add the sliced bell peppers and onions to the bowl and toss everything together until well combined.
  3. Marinate the Mixture: Cover the bowl with plastic wrap or transfer the entire mixture to a gallon-size Ziploc bag. Refrigerate for 4 to 6 hours to allow flavors to meld and the meat to tenderize.
  4. Preheat the Blackstone Griddle: Heat the Blackstone griddle to medium-high on one side and medium on the other. Drizzle 2 tablespoons of olive or avocado oil over the griddle surface and spread evenly with a spatula.
  5. Cook the Fajita Mixture: Place the marinated steak, peppers, and onions on the medium-high side of the griddle in a single layer. Cook until the meat is browned and the onions become translucent and peppers tender, about 5 to 6 minutes, flipping once with a large spatula to brown both sides thoroughly.
  6. Warm the Tortillas: On the medium heat side of the griddle, warm the flour tortillas until soft and pliable.
  7. Assemble the Fajitas: Fill each warmed tortilla with the cooked fajita mixture, sprinkle with grated cheddar cheese, and add your favorite toppings such as sour cream, guacamole, pico de gallo, lime wedges, and fresh cilantro. Serve immediately and enjoy!

Notes

  • Cut the steak thinly and against the grain for maximum tenderness.
  • The optional chili powder adds a smoky heat but can be omitted for milder taste.
  • Marinating for at least 4 hours enhances flavor; overnight marinating is also great.
  • Substitute corn tortillas for gluten-free option if needed.
  • Use avocado oil for a higher smoke point if cooking on high heat.
  • Leftover fajita mixture can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Blackstone steak fajitas, flank steak fajitas, easy steak fajitas, fajitas recipe, Blackstone griddle recipes, Tex-Mex fajitas

Find it online: https://delishfamilyrecipe.com/easy-blackstone-steak-fajitas-recipe/