Blackstone Steak Fajitas

Fajitas compiled and ready to be eaten

I finally did it. After months and months of seeing Blackstone griddle videos, I decided it was time to purchase one. While I’ve only done two cooks on it so far, I can say with confidence that I absolutely love it! One of those cooks was so good that I knew that I needed to immediately share it. Enter today’s post: Blackstone Steak Fajitas.

Marinate for Flavor

In order for our fajitas to be loaded with flavor, I always recommend a marinade. In addition to a cut of steak like skirt or flank, you’ll need the following:

  • Garlic
  • Onion
  • Olive oil
  • Soy sauce
  • Lime
  • Orange
  • Cilantro
  • Salt

Mix everything together in a shallow dish and add the steak, making sure to rub the marinade all over. Cover and allow everything to marinate in the refrigerator for around 4 hours. Your steak most likely won’t be fully submerged in the marinade – if that’s the case, flip it at the halfway point of your marinating time.

Flank steak with the marinade

Prep the Veggies

If you’re like me, you’re going to want a lot of veggies in your fajitas. I personally like to include three different colored bell peppers (I used red, orange, & yellow but feel free to use what you like) and three onions. Optional: you can add scallions as well. Scallions are definitely not needed but I truly enjoy their flavor so I like to include them.

Multicolored bell peppers, onions, and scallions chopped up for the steak fajitas
Multicolored bell peppers, onions, and scallions chopped up for the steak fajitas

Cook it on the Griddle

When it’s time to cook everything, light your Blackstone with two different cooking zones – one on high (for the steak) and another one medium-low (for the veggies). Add the veggies and immediately season them with our Open Fire Mex’ing It Up rub.

Veggies cooking on the griddle

While the veggies are cooking, remove the steak from the marinade (do not discard of it) and wipe off as much of the onions, garlic, cilantro, etc as you can. Season the steak on both sides with our Open Fire Mex’ing It Up rub.

Flank steak seasoned with our Open Fire Mex'ing It Up rub after marinating for 4 hours
Steak is marinated, seasoned, and ready for the Blackstone

Add the steak to the high heat cooking zone. Add the leftover marinade to the veggies and allow them to cook with all of that flavor. Flip the steak every 2 minutes or so until it reaches an internal temperature of 125ºF (for medium-rare). Once done, remove the steak and veggies and allow the steak to rest for 5-10 minutes. Optional but recommended: while the steak is resting, turn the heat to low and add some tortillas to the griddle. Add some cheese if you would like and allow it to melt. Remove the tortillas once they are warmed to your liking.

Put it All Together

After the steak is done resting, cut it into strips for the fajitas. Make sure to cut against the grain. This is a vital step in order to have tender meat. Add the steak and veggies to the tortillas, along with anything else that you like with your fajitas (guacamole, anyone?). This steak fajitas recipe is so easy and filled with flavor. Cooking on the Blackstone was an extremely easy and flat-out fun experience. Expect more Blackstone/griddle recipes in the future as it has quickly become my new favorite toy. Seriously, I can’t recommend it enough!

Flank steak cooking and building a crust on the Blackstone griddle
The steak cooking away on the griddle
Fajitas compiled and ready to be eaten

Blackstone Steak Fajitas

This steak fajitas recipe on the Blackstone (or any other griddle) is incredibly easy, yet flavorful. The steak is marinated before being seasoned with our Open Fire Mex'ing It Up rub. The steak and vegetables are cooked on the Blackstone, giving it a wonderful char and flavor. Warm some tortillas on the griddle and you're left with delicious steak fajitas that are great for the whole family.
Servings 4 people

Ingredients
  

  • 1.5 lbs Flank or skirt steak
  • 3 Bell peppers any colors of your choice
  • 3 Onions sliced
  • 2 Scallions chopped; optional
  • Open Fire Mex'ing It Up rub to taste

Marinade

  • 5 Garlic cloves minced
  • 1 Onion sliced
  • 1/4 cup Olive oil
  • 1 tbsp Soy sauce
  • 1 Lime juiced
  • 1 Orange juiced
  • Handful of cilantro
  • Salt to taste

Instructions
 

  • Combine all of the marinade ingredients (except for the salt) in a shallow dish. Add the steak and cover with the entire marinade. Add a light layer of salt on each side of the steak. Cover and refrigerate for 4 hours, flipping the steak at the halfway mark to ensure all sides come in contact with the marinade.
  • Preheat your Blackstone or other griddle with two different cooking zones. One with high heat and the other with medium-low heat.
  • Add the bell peppers, onions, and scallions to the medium-low side of the griddle. Immediately season with Open Fire Mex'ing It Up rub.
  • While the vegetables are cooking, remove the steak from the marinade (do not discard of the marinade), removing as much of the garlic, onions, cilantro, etc as you can. Season both sides with Open Fire Mex'ing It Up rub. Add the steak to the high heat side of the griddle and pour the remaining marinade over the vegetables.
  • Flip the steak every 2 minutes or so. Cook until an internal temperature of 125ºF for medium-rare. Once done, remove the steak and veggies from the griddle. Allow the steak to rest for 5-10 minutes before cutting (make sure to cut against the grain).
  • Optional but recommended: while the steak is resting, add some tortillas to the griddle on low heat. Add cheese and allow it to melt. Remove the tortillas once they are warmed to your liking.
  • Make the fajitas by adding the steak, veggies, and any other toppings that you like to a tortilla. Serve immediately. Enjoy!
Tried this recipe?Let us know how it was!
0 Comments
Join The Conversation

You Might Also Like

Made This Recipe?

Your email address will not be published. Required fields are marked *

Recipe Rating