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Savory Blackstone Fajitas with Peppers and Onions

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Juicy strips of seasoned steak cooked with sweet, caramelized peppers and onions on a Blackstone griddle, perfect for quick and flavorful fajitas.

Ingredients

Scale
  • 1.5 pounds flank steak or skirt steak
  • 2 tablespoons olive oil (for marinade)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 1 lime
  • 2 large bell peppers, sliced (mix of red, yellow, green)
  • 1 large yellow onion, thinly sliced
  • 1 tablespoon olive oil (for veggies)
  • Pinch of salt and pepper
  • 8 small flour or corn tortillas (warmed)
  • Fresh cilantro, chopped (optional)
  • Sour cream or Mexican crema (optional)
  • Fresh lime wedges

Instructions

  1. Marinate the steak: In a medium bowl, whisk together 2 tablespoons olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, pepper, and lime juice. Add steak strips and toss to coat evenly. Let sit at room temperature while prepping veggies or refrigerate up to 2 hours.
  2. Prepare the veggies: Slice bell peppers and onion into thin strips. Toss with 1 tablespoon olive oil and a pinch of salt and pepper.
  3. Preheat the Blackstone griddle to medium-high heat (about 375°F or 190°C).
  4. Cook the steak: Spread marinated steak strips in a single layer on the griddle. Sear undisturbed for 2-3 minutes, then flip and cook another 2-3 minutes until medium rare to medium (internal temp ~135°F/57°C). Cook in batches if needed. Remove steak and let rest.
  5. Sauté the veggies: Add peppers and onions to the griddle with a little extra oil if needed. Stir occasionally, allowing edges to char slightly and veggies to soften but retain crunch. Season with salt and pepper.
  6. Combine and warm: Return steak strips to the griddle, mixing with veggies just long enough to reheat and meld flavors.
  7. Warm the tortillas on a separate part of the griddle or in a skillet until pliable and slightly toasted at edges.
  8. Serve: Plate steak and veggies alongside warm tortillas, garnish with cilantro and lime wedges, add sour cream if desired, and enjoy immediately.

Notes

Do not rush the searing step to develop a good crust. Slice steak thinly against the grain for tenderness. Avoid overcrowding the griddle to ensure proper searing. Let steak rest after cooking to retain juices. Use corn tortillas for gluten-free option. Store leftovers separately and reheat gently on griddle.

Nutrition

Keywords: Blackstone fajitas, steak fajitas, peppers and onions, quick fajitas, easy dinner, grilled fajitas, Mexican recipe

Find it online: https://hungermind.com/savory-blackstone-fajitas-with-peppers-and-onions-easy-recipe-for-perfect-flavor/