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Steak Fajitas on the Blackstone

Steak Fajitas on Blackstone

Enjoy juicy Steak Fajitas on the Blackstone griddle, where tender beef, 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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 4 hours
Total Time 4 hours 30 minutes
Course Entree
Cuisine American, Mexican
Servings 4
Calories 845 kcal

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

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 2fajitasCalories: 845kcalCarbohydrates: 60gProtein: 35gFat: 56gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 30gTrans Fat: 0.4gCholesterol: 88mgSodium: 576mgPotassium: 1357mgFiber: 14gSugar: 12gVitamin A: 3776IUVitamin C: 156mgCalcium: 201mgIron: 7mg
Keyword blackstone, fajitas
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