These Blackstone Steak Fajitas are full of flavor and easy to make! With juicy steak, colorful peppers, and sizzling onions, they are a feast for the eyes and the tummy.
Cooking them on a Blackstone griddle gives you that perfect char. I love loading them into warm tortillas and adding my favorite toppings. Who can resist a little guacamole? 🌮
Key Ingredients & Substitutions
Flank Steak: This cut is perfect for fajitas due to its rich flavor and tenderness when sliced correctly. If flank steak is not available, you could use skirt steak or sirloin as a substitute.
Olive Oil: I prefer using olive oil for marinating because it adds a nice flavor. However, vegetable oil or avocado oil works well too, especially at higher cooking temperatures.
Bell Peppers: The mix of red, yellow, and green bell peppers provides sweetness and color. You can substitute with other types of peppers like poblano or even use frozen bell peppers if fresh ones aren’t available.
Spices: Chili powder and cumin give flair to the fajitas. If you want more heat, add a pinch of cayenne pepper. For a milder taste, reduce the chili powder or swap it for paprika.
Tortillas: Flour tortillas are soft and great for wraps, while corn tortillas offer a delicious crunch. If you are gluten-free, stick with corn tortillas.
How Do I Make Sure my Flank Steak is Tender and Juicy?
Getting that perfect tender steak is all about marinating and cooking it right. The marinade helps to break down the meat fibers, making it juicy and flavorful.
- Marinate the steak for at least 30 minutes, but 2 hours is even better.
- When grilling, avoid cooking it too long; aim for 4-5 minutes per side for medium-rare (130°F).
- Let the steak rest for 5 minutes after grilling. This keeps the juices inside when you slice it.
- Always cut against the grain. This makes each bite easier to chew and more tender.
Feel free to modify the recipe based on your taste or what you have on hand! Enjoy the grilling experience!
How to Make Blackstone Steak Fajitas
Ingredients You’ll Need:
For the Marinated Steak:
- 1 lb flank steak
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
For Serving:
- 8 small flour or corn tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 15 to 20 minutes to cook, along with a marination time of at least 30 minutes to 2 hours. If you let the steak marinate longer, it will be even tastier! So, overall, set aside about 1 hour for prep and marination, plus another 20 minutes for grilling.
Step-by-Step Instructions:
1. Marinating the Steak:
Start by making a delicious marinade. In a bowl, mix together the olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, and a sprinkle of salt and pepper. Place the flank steak in the bowl and coat it evenly with the marinade. Cover the bowl and put it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours for even better flavor.
2. Preheating the Grill:
While the steak is marinating, preheat your Blackstone grill to medium-high heat. This will ensure it’s ready to cook the steak properly when the time comes!
3. Cooking the Steak:
Once the grill is hot, carefully place the marinated flank steak on it. Cook the steak for about 4-5 minutes on each side, or until it reaches your preferred doneness (medium-rare is around 130°F). Use a meat thermometer if you want to check for doneness accurately.
4. Sautéing the Vegetables:
While the steak is cooking, take the sliced bell peppers and onion and toss them with a little olive oil, salt, and pepper in a bowl. When the steak is nearly done, add the veggies to the grill and sauté them for about 3-4 minutes until they are tender and slightly charred.
5. Resting and Slicing the Steak:
Once cooked, carefully remove the steak from the grill and let it rest for about 5 minutes. This helps the juices stay in the meat. After resting, slice the steak thinly against the grain to make it easy to chew.
6. Warming the Tortillas and Serving:
While the steak is resting, warm the tortillas on the grill for about 30 seconds on each side until they are pliable. Now you’re ready to serve! Place a bed of the sautéed vegetables on a tortilla, top it with the sliced steak, and garnish with fresh cilantro. Don’t forget to serve lime wedges on the side for that extra zing! Enjoy your delicious fajitas!
Can I Use a Different Cut of Beef for Fajitas?
Absolutely! While flank steak is a popular choice, you can also use skirt steak, sirloin, or even chicken or shrimp. Just adjust the cooking time based on the thickness and type of meat, aiming for an internal temperature of 165°F for poultry and seafood.
What If I Don’t Have a Blackstone Grill?
No problem! You can make these fajitas on a regular grill, stovetop grill pan, or even in a broiler. Just make sure to monitor the cooking times, as these methods may vary slightly from a Blackstone grill.
How Do I Store Leftover Fajitas?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can keep the steak and veggies together or separately. Reheat gently on the stove or in the microwave, and warm the tortillas separately to ensure they stay soft!
Can I Make the Marinade Ahead of Time?
Yes, you can! Prepare the marinade up to 24 hours in advance and store it in the refrigerator. Just make sure to add the meat right before cooking to keep the steak tender and flavorful.
