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–+ servings
Delicious Blackstone steak fajitas served with colorful bell peppers and onions.

Blackstone Steak Fajitas

Quick and flavorful Blackstone Steak Fajitas with charred peppers, perfect for weeknights.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Fajitas
  • 1 lb skirt steak or flank steak Skirt has more flavor; flank slices leaner.
  • 2 tablespoons olive oil Can use avocado oil for a higher smoke point.
  • 1 piece bell pepper, sliced into strips Any color.
  • 1 piece onion, sliced into rings or half moons
  • 1 tablespoon fajita seasoning Store-bought or homemade.
  • Salt and pepper to taste
  • Tortillas warmed Tortillas
  • Toppings (optional): salsa, guacamole, sour cream, chopped cilantro, lime wedges

Method
 

Preparation
  1. Preheat the Blackstone griddle on medium-high until it is very hot and shimmering.
  2. In a bowl, toss the steak with olive oil, fajita seasoning, and a pinch of salt and pepper. Let it rest for 10 to 20 minutes while the griddle heats.
Cooking
  1. Place the steak on the hot griddle. Cook for 4 to 5 minutes without moving it to form a crust.
  2. Flip the steak and cook for another 4 to 5 minutes for medium-rare to medium, adjusting time for thickness.
  3. Remove the steak to a cutting board and let it rest for 5 to 7 minutes before slicing thinly across the grain.
  4. On the same griddle, add the sliced bell pepper and onion. Cook until tender and slightly charred, about 3 to 4 minutes.
  5. Warm tortillas on the griddle for 20 to 30 seconds per side.
  6. Assemble tortillas with sliced steak, peppers, onions, and preferred toppings. Serve immediately.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 25gProtein: 30gFat: 18gSaturated Fat: 6gSodium: 600mgFiber: 2gSugar: 3g

Notes

If you can't find fajita seasoning, use a simple mix of chili powder, cumin, garlic powder, and smoked paprika. For a lower-fat option, trim excess fat from skirt or flank steak.

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