Steak Fajitas on Blackstone
This post may contain affiliate links. For more information, please see our disclosure policy.
Enjoy juicy Steak Fajitas on the Blackstone griddle, where tender steak, seasoned and seared, meets grilled peppers and onions for a delicious Tex-Mex meal with a smoky flavor. It’s a quick and tasty dish that everyone will love.
What You Will ❤️ About Blackstone Fajitas
- Quick to Cook – everything on the Blackstone cooks very quickly and this is no exception. After you marinade, you’ll have these fajitas on the table in less than 15 minutes.
- Toppings! Come on – that’s the most fun thing about eating a fajita is putting them together!
- Picky Eaters Delight – If you’ve got picky eaters – keep your ingredients separate and serve them separately when serving
Blackstone Fajitas Ingredients
I love a citrus marinade for steak and fajitas as I think it is a great flavor combination with the cumin & chili powder. Here’s everything you’ll need for the spicy citrus marinade, fajitas & toppings!
- Skirt Steak or Flank Steak – these are very beefy cuts that absorb the marinade well
- Lemon & Limes – you could also add in an orange if you like! Try not to use bottled lime juice because it just doesn’t have the same flavor!
- Olive Oil – just a little to meld all the seasonings together and attach to the steak
- Garlic cloves – for the most flavor, use fresh garlic
- Chili Powder – this will add a bit of spice
- Ground Cumin – to me this is the key ingredient to fajita seasoning – the smell is amazing!
- Tajin or Chili Lime Seasoning – my new favorite – it adds more lime and a bit of spicy flavor (no need for salt & pepper as it’s in here)
- Yellow Onions – these are sweeter than white or red
- Bell Peppers – I like to use the stoplight peppers (green, red & yellow bell pepper) so there’s a variety of colors!
- Flour Tortillas – my favorite are the La Banderita Carb Counter
- Toppings: Guacamole, Salsa, Sour Cream, Cilantro, Lettuce
Fajita Recipe Variations
I love fajitas with steak, chicken, shrimp or anything else! But I’ve got a student coming to stay that is a vegetarian that hates peppers – so we’ll make one batch of fajitas that we’ll all like!
- Protein – change up the meat from steak to chicken or shrimp
- Vegetarian – add portobello mushrooms instead of meat for your main item and more vegetables like zucchini
- Bowls – skip the tortillas and serve your fajitas over rice in a bowl
- Breakfast – add in chorizo and scrambled eggs instead of steak – similar to these breakfast tacos
How to make Steak Fajitas on the Blackstone
Making this Blackstone steak fajitas recipe is easy peasy – marinate the meat and then haul that and your onions, peppers & seasonings out to the griddle! Let’s get to it:
- Combine all of the ingredients for the marinade in a ziploc bag. Place whole steak in bag (or dish) and cover. Let it marinate in the refrigerator overnight, if possible.
- Heat Blackstone grill on medium high heat – grill temp should be approx 350º. Squirt griddle with a bit of olive or avocado oil. Remove steak from marinade and place on griddle. Cook for 3-4 minutes per side until steak is 125º internal temperature. Remove steak and let rest for 10 minutes.
- Add onion and pepper slices to griddle with a little oil and saute for 5-10 minutes until limp. Sprinkle veggies with Tajin and juice from half a lime. Continue to saute until the peppers and onions are translucent and dark on the edges.
- After 10 minutes, slice flank steak against the grain into thin strips and add slices to griddle. Toss quickly with peppers and onions for 1 minute.
- Quickly add tortillas to griddle for last minute. 30 seconds per side.
- Remove steak mixture and tortillas and assemble fajitas. Be sure to include toppings like pico de gallo, sour cream, shredded cheese, lime wedges, avocado and fresh cilantro.
This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.
Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the air fryer for 3-5 minutes or in the microwave for 1 minute.
No – it does add a lot of flavor – but you can skip that step and just season with the chili powder, cumin & Tajin and add to the griddle.
I do find that the steak will hold the juices better if you keep in one piece. If it’s sliced before cooking it’s going to be very easy to overcook your steak pieces. We just put them on for less than a minute at the end to heat them back up.
Sure! You can use a large cast iron skillet to make them on your stove top if you like.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
Best Blackstone Accessories
Here’s my ultimate list of the best accessories for your Blackstone! Whether you a tabletop or a big ol’ 8 burner! I’ve also included a price guide as well as my favorite recipes for those accessories.
Steak Fajitas on Blackstone
Equipment
- Blackstone 28" Flat Top Griddle
- Blackstone Griddle Kit – spatulas & squirt bottles
Ingredients
Marinade:
- 1 medium lemon juiced
- 2 medium limes juiced
- 1/3 cup extra virgin olive oil
- 4 cloves garlic roughly chopped
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp chili lime seasoning or Tajin
Steak Fajitas:
- 1 lb skirt or flank steak
- 2 yellow onion sliced
- 3 bell peppers sliced
- 1 tbsp vegetable oil
- 1 tbsp chili lime seasoning or Tajin
- 1/2 lime juiced
On the Side:
- 8 flour tortillas
- 2 avocados
- 1/2 cup sour cream
- 1 tbsp cilantro
Instructions
- Combine all of the ingredients for the marinade in a ziploc bag. Place whole steak in bag (or dish) and cover. Let it marinate in the refrigerator overnight, if possible.1 medium lemon, 2 medium limes, 1/3 cup extra virgin olive oil, 4 cloves garlic, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tsp chili lime seasoning or Tajin, 1 lb skirt or flank steak
- Heat Blackstone grill on medium high heat – grill temp should be approx 350º. Squirt griddle with a bit of olive or avocado oil. Remove steak from marinade and place on griddle. Cook for 3-4 minutes per side until steak is 125º internal temperature. Remove steak and let rest for 10 minutes.
- Add onion and pepper slices to griddle with a little oil and saute for 5-10 minutes until limp. Sprinkle veggies with Tajin and juice from half a lime. Continue to saute until the peppers and onions are translucent and dark on the edges.2 yellow onion, 3 bell peppers, 1 tbsp vegetable oil, 1 tbsp chili lime seasoning or Tajin, 1/2 lime
- After 10 minutes, slice flank steak against the grain into thin strips and add slices to griddle. Toss quickly with peppers and onions for 1 minute.
- Quickly add tortillas to griddle for last minute. 30 seconds per side.
- Remove steak mixture and tortillas and assemble fajitas. Be sure to include toppings like pico de gallo, sour cream, shredded cheese, lime wedges, avocado and fresh cilantro.2 avocados, 1/2 cup sour cream, 1 tbsp cilantro
Delicious juicy tender steak and all the veggies – so good!