Description
Unleash restaurant-quality flavor with these easy Blackstone Steak Fajitas! Sizzling flank steak and vibrant veggies come alive on your griddle.
Ingredients
Scale
- 1.5 pounds flank steak or skirt steak
- 2 large bell peppers (assorted colors), thinly sliced
- 1 large yellow onion, thinly sliced
- 3 tablespoons olive oil (or avocado oil), divided
- 2 tablespoons fajita seasoning, plus more to taste
- 1 lime, cut into wedges (for serving)
- 8–12 flour tortillas, warmed
Instructions
- Step 1: Prepare the steak and vegetables. Slice the flank or skirt steak against the grain into thin strips (about 1/4 inch thick). In a bowl, toss the steak strips with 1 tablespoon of olive oil and 2 tablespoons of fajita seasoning until evenly coated. Thinly slice the bell peppers and onion.
- Step 2: Preheat your Blackstone griddle to medium-high heat. Add 1 tablespoon of olive oil to one side of the griddle and 1 tablespoon to the other. Once the oil is shimmering, add the seasoned steak strips to one side in a single layer.
- Step 3: Cook the steak for 2-3 minutes per side, or until browned and cooked to your desired doneness. Once cooked, push the steak to a cooler part of the griddle or remove it to a plate to rest.
- Step 4: On the other side of the griddle, add the sliced bell peppers and onions. Sauté for 5-7 minutes, stirring occasionally, until they are tender-crisp. Season the vegetables with a pinch more fajita seasoning if desired.
- Step 5: Return the cooked steak to the griddle with the vegetables. Toss everything together for 1-2 minutes to combine and heat through. Meanwhile, you can warm the flour tortillas directly on a clean, dry part of the griddle for 30 seconds per side.
- Step 6: Transfer the sizzling steak and vegetable mixture to a serving platter. Serve immediately with warm tortillas and lime wedges for squeezing. Additional toppings like salsa, guacamole, and sour cream are optional.
Notes
- Store any cooled leftovers in an airtight container in the refrigerator for up to three days, making future meals quick and easy.
- For best results, gently reheat the fajita mixture in a skillet on medium heat or back on the griddle, avoiding the microwave to maintain the steak's tender texture.
- Enhance your serving by adding a sprinkle of fresh chopped cilantro, a dollop of guacamole, and a squeeze of extra lime for bright, fresh flavors.
- Chef's Tip: Always slice your flank or skirt steak thinly against the grain to ensure maximum tenderness and a delightful chew in every bite.
Nutrition
- Serving Size: 1/4 of the cooked steak and vegetable mixture
- Calories: 390
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 6g