Description of this recipe: These Blackstone Steak Fajitas are a quick, easy, and incredibly flavorful meal that’s perfect for weeknight dinners or weekend gatherings. Sizzling steak, vibrant bell peppers, and sweet onions come together on the Blackstone griddle, creating a symphony of flavors and textures that will tantalize your taste buds. Served in warm tortillas with your favorite toppings, these fajitas are a guaranteed crowd-pleaser.
Why you will love this recipe: You’ll adore these Blackstone Steak Fajitas because they deliver restaurant-quality flavor without the restaurant price tag or the fuss. The Blackstone griddle imparts a fantastic sear and smoky char to the steak and vegetables, enhancing their natural sweetness and savory notes. This recipe is also incredibly versatile – customize it with your favorite toppings and spice levels to create a fajita experience that’s perfectly tailored to your taste. Plus, clean-up is a breeze!
Introduction
Fajitas are a beloved Tex-Mex staple, and for good reason. They’re customizable, flavorful, and fun to eat! This recipe takes the classic fajita concept and elevates it by cooking everything on a Blackstone griddle. The griddle’s even heat distribution and high searing temperature ensure that the steak is perfectly cooked and the vegetables are tender-crisp, with a delightful smoky char.
This recipe is perfect for those who enjoy outdoor cooking and want to create a memorable meal that’s both delicious and visually appealing. The sizzle of the steak and vegetables on the griddle, the vibrant colors, and the aroma of spices will create a festive atmosphere that will impress your family and friends. Get ready to unleash your inner chef and create the best fajitas you’ve ever tasted!
Ingredients:
- 1 1/2 pounds flank steak, sliced thin against the grain
- 3 bell peppers (1 red, 1 yellow, 1 green), sliced into strips
- 1 large onion, sliced into strips
- 2 tablespoons olive oil, divided
- 1 tablespoon fajita seasoning (store-bought or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 8 small flour tortillas
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
- Optional toppings: sour cream, guacamole, shredded cheese (Monterey Jack, cheddar, or a Mexican blend), salsa, pico de gallo, pickled jalapeños
Preparation:
Step 1: Prepare the Steak: In a large bowl, combine the sliced flank steak with fajita seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Massage the spices into the meat, ensuring that every piece is well coated. This step is crucial for infusing the steak with maximum flavor. Cover the bowl and let the steak marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator. The longer the steak marinates, the more flavorful and tender it will become.
Step 2: Prepare the Vegetables: While the steak is marinating, prepare the bell peppers and onions. Wash and slice the bell peppers into thin strips, removing the seeds and membranes. Slice the onion into similar-sized strips. Having the vegetables ready to go before you start cooking will streamline the process and ensure that everything cooks evenly.
Step 3: Preheat the Blackstone Griddle: Preheat your Blackstone griddle over medium-high heat. Allow the griddle to heat up for at least 5-10 minutes to ensure that it’s evenly heated. A hot griddle is essential for achieving a good sear on the steak and vegetables. You can test the griddle’s temperature by flicking a few drops of water onto the surface. If the water sizzles and evaporates quickly, the griddle is ready.
Step 4: Cook the Steak: Drizzle one tablespoon of olive oil onto the preheated griddle. Add the marinated steak in a single layer, being careful not to overcrowd the griddle. Overcrowding can lower the temperature of the griddle and prevent the steak from searing properly. Sear the steak for 2-3 minutes per side, or until it’s nicely browned and cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F. Use a meat thermometer to ensure accurate results. Once cooked, remove the steak from the griddle and set aside.
Step 5: Cook the Vegetables: Drizzle the remaining one tablespoon of olive oil onto the griddle. Add the sliced onions and bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. The charred bits add a delicious smoky flavor to the fajitas. If the vegetables start to stick to the griddle, add a little more olive oil.
Step 6: Combine and Heat: Add the cooked steak back to the griddle with the vegetables. Toss everything together to combine the flavors and heat through. This step allows the steak and vegetables to mingle and create a cohesive dish.
Step 7: Warm the Tortillas: While the steak and vegetables are heating through, warm the flour tortillas on the griddle. Cook each tortilla for about 30 seconds per side, or until they are warm and pliable. You can also warm the tortillas in a microwave or oven if you prefer.
Step 8: Assemble the Fajitas: Assemble the fajitas by filling each warm tortilla with a generous portion of the steak and vegetable mixture. Garnish with chopped cilantro and a squeeze of fresh lime juice.
Step 9: Add Toppings and Serve: Offer a variety of optional toppings, such as sour cream, guacamole, shredded cheese, salsa, pico de gallo, and pickled jalapeños. Let everyone customize their fajitas to their liking. Serve immediately and enjoy the delicious flavors of your Blackstone Steak Fajitas!
COOKING Rating:
- Ease of Preparation: 4/5 (Easy to moderate)
- Flavor: 5/5 (Excellent)
- Versatility: 5/5 (Highly versatile)
- Overall: 5/5 (A must-try recipe!)
Serving Suggestions:
- Serve the Blackstone Steak Fajitas with a side of Mexican rice and refried beans for a complete and satisfying meal.
- Offer a variety of salsas, from mild to spicy, to cater to different taste preferences.
- Serve with a refreshing margarita or a cold Mexican beer.
- Make a fajita bar with all the toppings and let your guests create their own custom fajitas.
Tips:
- For the best flavor, use high-quality flank steak.
- Slice the steak thinly against the grain to ensure tenderness.
- Don’t overcrowd the griddle when cooking the steak or vegetables. Cook in batches if necessary.
- Adjust the amount of fajita seasoning to your liking.
- Use a meat thermometer to ensure that the steak is cooked to your desired level of doneness.
- Warm the tortillas just before serving to prevent them from drying out.
- Get creative with your toppings! Try adding grilled pineapple, roasted corn, or sautéed mushrooms.
- For a vegetarian option, substitute the steak with grilled portobello mushrooms or tofu.
Prep Time:
- 20 minutes (including marinating time)
Cook Time:
- 15 minutes
Total Time:
- 35 minutes
Nutritional Information: (per serving, without toppings)
- Calories: Approximately 450-550
- Protein: 35-45 grams
- Sodium: Varies depending on the amount of fajita seasoning used, approximately 500-800mg
Conclusion
These Blackstone Steak Fajitas are a delicious and fun way to enjoy a classic Tex-Mex dish. The Blackstone griddle adds a unique smoky flavor that elevates the fajitas to a whole new level. Whether you’re cooking for a weeknight dinner or a weekend gathering, this recipe is sure to be a hit. So fire up your griddle, gather your ingredients, and get ready to create a memorable fajita experience!
Questions and Answers:
Q1: Can I use a different cut of steak for this recipe?
A: While flank steak is the traditional choice for fajitas due to its flavor and texture, you can certainly experiment with other cuts. Skirt steak is another excellent option, as it’s also relatively thin and flavorful. Sirloin steak can also work, but it’s important to slice it very thinly against the grain to ensure tenderness. Avoid using tougher cuts of steak, such as chuck or round, as they may not cook properly on the griddle.
Q2: Can I make my own fajita seasoning?
A: Absolutely! Making your own fajita seasoning is a great way to control the ingredients and customize the flavor to your liking. A basic fajita seasoning blend typically includes chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (for heat), salt, and pepper. You can find numerous recipes online for homemade fajita seasoning, so feel free to experiment and find one that suits your taste. Store any extra seasoning in an airtight container for future use.
Q3: Can I prepare the steak and vegetables ahead of time?
A: Yes, you can definitely prep some of the components of this recipe ahead of time to save time later. You can marinate the steak for up to 24 hours in the refrigerator. You can also slice the bell peppers and onions and store them in an airtight container in the refrigerator for up to a day. However, it’s best to cook the steak and vegetables fresh for the best flavor and texture.
Q4: What’s the best way to keep the tortillas warm while serving?
A: There are several ways to keep the tortillas warm while serving. You can wrap them in a clean kitchen towel and place them in a warm oven (set to low or warm). You can also use a tortilla warmer, which is a special insulated container designed to keep tortillas warm for an extended period. Alternatively, you can warm the tortillas in batches on the griddle just before serving.
Q5: Can I use this recipe for chicken or shrimp fajitas?
A: Yes, this recipe can easily be adapted for chicken or shrimp fajitas. Simply substitute the flank steak with boneless, skinless chicken breasts (sliced into strips) or peeled and deveined shrimp. Adjust the cooking time accordingly, as chicken and shrimp cook faster than steak. Be sure to cook the chicken until it’s cooked through and the shrimp until it’s pink and opaque. You can also use the same fajita seasoning blend for chicken and shrimp.
