These Blackstone steak fajitas are a tasty treat! Juicy steak cooked with colorful bell peppers and onions, all wrapped up in warm tortillas. It’s quick and so fun to eat!
I love to sizzle them on the grill outside, feeling like a chef in a restaurant. Plus, they make great leftovers, if there are any left! What can I say? I can’t resist a good fajita! 🌮
Key Ingredients & Substitutions
Flank Steak or Sirloin Steak: Flank steak is great for fajitas due to its rich flavor. If you’re looking for a leaner option, sirloin works too. For a budget-friendly choice, try chicken breast or even portobello mushrooms for a vegetarian version!
Peppers: Assorted bell peppers add color and sweetness. If you can’t find a variety, just pick your favorite color. You can also use poblano or jalapeño for extra heat. Don’t be shy to mix different types for flavor!
Spices: Chili powder, cumin, garlic powder, onion powder, and smoked paprika give essential flavor to the marinade. If you’re out of smoked paprika, regular paprika is a fine substitute, but it lacks that smoky essence. Add a dash of liquid smoke if you have it!
Tortillas: Flour tortillas are soft and chewy, while corn tortillas offer a distinct flavor. If you’re gluten-free, corn tortillas are a good choice. You can even use lettuce wraps for a low-carb option.
How Do I Marinate the Steak for Maximum Flavor?
Marinating is key to infused flavor in steak fajitas. To get the best results, follow these tips:
- Mix your marinade ingredients well and ensure the steak is fully coated.
- Place the steak in a zip-top bag to maximize flavor absorption. Try to remove excess air before sealing.
- For optimal taste, marinate for at least 1 hour, but overnight is ideal.
What’s the Best Way to Cook the Peppers and Onions?
Cooking the peppers and onions until tender and caramelized is essential for great fajitas. Here’s how to do it right:
- Use the same griddle or skillet after cooking the steak to capture those delicious flavors.
- Don’t rush the sautĂ©ing; give them about 5-7 minutes over medium-high heat.
- Stir occasionally to avoid burning and allow them to soften evenly.
Enjoy your fajitas with whatever toppings you like! Each bite will be packed with flavor and texture. Happy cooking!
How to Make Blackstone Steak Fajitas?
Ingredients You’ll Need:
For the Steak Marinade:
- 1 pound flank steak or sirloin steak
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Vegetables:
- 1 bell pepper (red, yellow, or green), sliced
- 1 onion, sliced
- 2 cups of sliced peppers (assorted colors)
Finishing Touches:
- 2 tablespoons lime juice
- Tortillas (flour or corn)
- Optional toppings: guacamole, salsa, sour cream, fresh cilantro, lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus at least 1 hour for marinating. If you can let the steak marinate overnight, that’s the best for flavor! Cooking the steak and veggies will take about 15 minutes. So, plan for around 1 hour and 30 minutes total (including marinating time).
Step-by-Step Instructions:
1. Prepare the Marinade:
In a small bowl, combine the olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir everything together until well mixed. This will give the steak a wonderful flavor!
2. Marinate the Steak:
Place the flank steak in a zip-top bag or a shallow dish. Pour your delicious marinade over the steak, making sure it gets well coated. Seal the bag or cover the dish, and put it in the fridge for at least 1 hour—overnight is even better if you have the time.
3. Heat Up the Grill:
When you’re ready to cook, preheat your Blackstone griddle or a large skillet over medium-high heat. This will ensure a great sear on the steak and perfectly cooked veggies.
4. Cook the Steak:
Take the steak out of the marinade and place it on the hot griddle. Cook for about 5-7 minutes on each side for medium-rare, or until it reaches your preferred doneness. Once cooked, take it off the heat and let it rest for 5 minutes before slicing it. This helps the juices settle!
5. Sauté the Vegetables:
While the steak is resting, add the sliced onion and bell peppers to the same griddle you used for the steak. Sauté them for about 5-7 minutes, stirring occasionally until they are tender and slightly caramelized. This adds lovely flavor and texture to your fajitas!
6. Slice the Steak:
After the steak has rested, slice it against the grain into thin strips. This will make it tender and easier to bite into when you enjoy your fajitas.
7. Assemble the Fajitas:
Grab a tortilla and layer it with the sautéed peppers and onions. Top it with the sliced steak for a delicious filling that’s hard to resist!
8. Add the Finishing Touches:
Drizzle lime juice over everything for a zesty kick. Feel free to add optional toppings like guacamole, salsa, sour cream, or fresh cilantro to really enhance the flavor!
9. Serve and Enjoy:
Your tasty Blackstone steak fajitas are ready to serve! Enjoy them immediately with family or friends for a fun and hearty meal!
Can I Use a Different Cut of Meat?
Absolutely! You can substitute flank steak with sirloin, skirt steak, or even chicken or shrimp for a different twist. Just adjust the cooking times accordingly—chicken should be cooked until it reaches an internal temperature of 165°F, while shrimp typically only needs 3-5 minutes until they’re opaque.
How to Make Fajitas Spicier?
If you love a kick of heat, consider adding chopped jalapeños or cayenne pepper to the marinade or sautéed vegetables. You can also use spicy salsa as a topping to ramp up the flavor!
Can I Prepare the Marinade in Advance?
Yes, you can prepare the marinade a day ahead! Just mix the ingredients and store them in an airtight container in the fridge. Marinating the steak for longer periods—up to 24 hours—will enhance the flavor even more.
What’s the Best Way to Store Leftover Fajitas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stove or microwave, ensuring the tortillas stay soft by covering them with a damp paper towel.
