Description
A fast and stress-free Blackstone griddle fajita recipe that feeds a crowd in about 25 minutes. Featuring seared flank steak, charred peppers and onions, and warm tortillas, this dish is perfect for summer parties and busy weeknights.
Ingredients
Scale
- 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
- 2 tablespoons Blackstone Fajita Seasoning (or homemade mix of paprika, cumin, chili powder, garlic powder, onion powder, salt, pepper)
- 2 tablespoons avocado oil or vegetable oil
- 2 large red bell peppers, sliced into strips
- 2 large green bell peppers, sliced into strips
- 1 large yellow onion, sliced into half-moons
- 8–10 large flour tortillas
- 1 cup shredded cheese (Cheddar or Mexican blend)
- ½ cup sour cream
- 1 bunch fresh cilantro, chopped
- 2 limes, cut into wedges
Instructions
- Slice the flank steak against the grain into ¼-inch thick strips. Place in a bowl, drizzle with a little oil, and toss with fajita seasoning. Let sit for 5-10 minutes.
- Heat the Blackstone griddle to medium-high. Test heat with a water drop; it should sizzle and dance. Wipe the surface with an oiled paper towel to create a non-stick layer.
- Place the seasoned steak on one side of the griddle. Do not overcrowd; cook in batches if necessary. Let sit undisturbed for 2 minutes to sear, then flip and cook for 2-3 minutes until browned and cooked to medium-rare. Remove to a plate and tent with foil.
- Add a little more oil to the griddle if needed. Add the sliced peppers and onions. Let cook undisturbed for 3-4 minutes to get char marks, then toss and stir for 2-3 minutes until tender-crisp.
- Return the steak to the griddle and mix with the vegetables. Toss for 1 minute to combine flavors and heat the meat through.
- Warm the tortillas on the cooler part of the griddle, turning every 30 seconds until pliable.
- Serve immediately with a buffet setup including warm tortillas, the fajita mix, cheese, sour cream, cilantro, and lime wedges.
Notes
Slice steak against the grain to ensure tenderness. Do not crowd the griddle to allow for proper searing and Maillard reaction. Tortillas should be kept warm to prevent tearing. For a vegetarian option, substitute steak with portobello mushrooms or extra vegetables. For gluten-free, use corn tortillas. For dairy-free, omit cheese and sour cream.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 fajitas per servin
- Calories: 380
- Sugar: 6
- Sodium: 620
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 4
- Protein: 28
Keywords: Blackstone grill, fajitas, flank steak, summer dinner, 5pm dinner hack, griddle recipes, easy crowd pleaser, Labor Day dinner