Easy Blackstone Fajitas Recipes
These easy Blackstone fajitas come together fast with tender skirt steak, colorful peppers, and onions seared on a hot griddle for perfect char and sizzle. Load them into warm tortillas and add your favorite toppings for a crowd-pleasing weeknight meal.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 lb skirt steak flank steak works too
- 3 cup bell peppers, sliced assorted colors
- 1.5 cup red onion, sliced
- 3 tbsp avocado oil divided
- 2 tbsp lime juice fresh
- 2 tbsp fajita seasoning store-bought or homemade
- 3 clove garlic, minced
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 8 piece flour tortillas 8-inch, warmed
- 0.25 cup cilantro, chopped
- 0.5 cup sour cream optional
- 0.5 cup pico de gallo optional
- 1 piece lime cut into wedges, for serving
Instructions
Preparation Steps
- Preheat the Blackstone griddle to medium-high heat. Aim for a hot surface that gives quick sear without burning.
- In a bowl, whisk 1.0 tbsp oil with lime juice, fajita seasoning, and minced garlic. Pat steak dry, add to the bowl, and coat well. Let sit while the griddle heats.
- Add 2.0 tbsp oil to the hot griddle. Toss on the sliced peppers and onions. Season with half the salt and pepper. Cook, tossing often, until tender-crisp with charred edges, about 5 to 7 minutes. Push to a cooler side of the griddle.
- Place the marinated steak on the hottest zone. Sear 3 to 4 minutes per side until nicely browned and 130 to 135°F internal for medium-rare. Transfer to a board and rest 5 minutes.
- Warm tortillas on the griddle until pliable, about 30 to 60 seconds per side. Keep covered to stay soft.
- Slice the rested steak thinly against the grain. Season with remaining salt and pepper and toss with any accumulated juices.
- Assemble fajitas: fill warm tortillas with steak, peppers, onions, and cilantro. Add sour cream and pico de gallo if desired. Serve with lime wedges.
Notes
For best texture, cook the steak whole and slice after resting. If your griddle runs hot, reduce the heat slightly for the veggies to prevent scorching while still getting a good char. Swap skirt steak for chicken thighs using the same method and timing adjustments as needed.