I make Blackstone Steak Fajitas on my outdoor griddle with tender steak, bell peppers and onions seasoned with homemade fajita mix for piling into tortillas, topping salads or loading onto nachos, and they’re a staple in my Healthy Griddle Dinner Ideas.
I love firing up the Blackstone and turning simple things into something kinda addictive. These steak fajitas come out with juicy strips of flank steak tossed with sweet bell peppers and onions, the kind you want to pile into a warm tortilla or heap on nachos.
They feel like a party but dont take forever, and they work for a quick weeknight fix or when I wanna impress without sweating it. If you hunt for Blackstone Grilling Ideas or can’t resist Griddle Fajitas, this version is worth trying, its healthy enough to feel good about and bold enough to satisfy.
Ingredients
- Flank or skirt steak: High in protein and iron, flavorful but can be fatty.
- Olive oil: Heart friendly monounsaturated fats, great for searing and flavor, use modestly.
- Bell peppers: Sweet crunchy high in vitamin C and fiber, colorful and fresh.
- Onion: Adds savory sweetness when cooked has antioxidants and some fiber.
- Garlic: Pungent contains immune friendly compounds, gives deep flavor without calories.
- Lime juice: Bright tangy and high in vitamin C it cuts richness and freshens.
- Avocado or guacamole: Creamy source of monounsaturated fats and fiber, soothes spicy bites.
Ingredient Quantities
- 1 1/2 to 2 pounds flank or skirt steak trimmed
- 3 tablespoons olive oil, divided
- Juice of 2 limes (about 3 tablespoons)
- 3 bell peppers, mixed colors
- 1 large yellow or white onion
- 3 cloves garlic
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 8 to 12 flour tortillas (6 to 8 inch)
- 1/4 cup fresh cilantro, optional
- 1 avocado or 1/2 cup guacamole, optional
- 1/2 cup sour cream or Greek yogurt, optional
- 1 cup shredded cheddar or Monterey Jack cheese, optional
- Lime wedges for serving, optional
How to Make this
1. Make the fajita seasoning and marinade: in a bowl mix chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper and cayenne if you want heat. Add juice of 2 limes and 2 tablespoons olive oil, stir into a paste.
2. Trim and score the steak a little so marinade soaks in, then rub the seasoning all over the steak. Let it sit at least 15 minutes at room temp or up to 8 hours in the fridge if you plan ahead.
3. Prep the veggies and extras: slice 3 bell peppers and 1 large onion into thin strips, mince 3 cloves garlic, chop cilantro, slice avocado or scoop guacamole, grate cheese, and set out sour cream or Greek yogurt and lime wedges.
4. Heat your Blackstone or outdoor griddle to high and brush with the remaining olive oil so nothing sticks. When it’s smoking hot the fajitas will get that good char.
5. Cook the peppers and onions first: spread them in a single layer, add the minced garlic, pinch of salt and a little black pepper, toss often until softened and slightly charred, about 6 to 8 minutes. Push veggies to the cooler side of the griddle.
6. Sear the steak on the hot area: place steak on the hottest spot, cook 3 to 5 minutes per side depending on thickness and desired doneness. Don’t move it too much or you lose the crust. Tip: use tongs and a spatula to press for even contact.
7. Let the steak rest 5 to 10 minutes, then slice thinly across the grain into bite sized strips. If you want extra flavor toss the sliced steak back on the griddle with the peppers and onions for a minute to marry everything.
8. Warm 8 to 12 flour tortillas on the griddle for a few seconds per side until soft and charred in spots. Keep them wrapped in a towel so they stay warm.
9. Serve by piling steak, peppers and onions into tortillas or over a salad, top with cilantro, avocado or guacamole, sour cream or Greek yogurt, shredded cheese and lime wedges. Eat right away, because fajitas gone cold are sad.
Equipment Needed
1. Large mixing bowl
2. Measuring spoons (and a 1/4 or 1/3 cup measure)
3. Sharp chef’s knife
4. Sturdy cutting board
5. Tongs
6. Metal spatula (sturdy for pressing, dont be shy about using it)
7. Silicone brush or paper towel for oiling the griddle
8. Blackstone or outdoor griddle (or a large cast-iron skillet if you dont have a griddle)
9. Kitchen towel or foil to keep tortillas warm
FAQ
Blackstone Steak Fajitas Recipe Substitutions and Variations
- Flank or skirt steak: use sirloin, flat iron, or hanger steak (all slice well against the grain); or swap proteins entirely with thinly sliced chicken thighs, shrimp, or portobello mushrooms for a veg option.
- Juice of 2 limes (about 3 tablespoons): lemon juice works fine, or 2 Tbsp white wine vinegar plus 1 Tbsp water; bottled lime or lemon juice is ok in a pinch, just taste and adjust.
- Flour tortillas (6 to 8 inch): switch to corn tortillas for a more authentic vibe, use larger flour burrito tortillas for bigger servings, or wrap in lettuce/cabbage leaves for low carb.
- 3 bell peppers, mixed colors: swap with poblano or anaheim for milder flavor, add jalapeño for heat (mix with a mild pepper), or use sliced zucchini and mushrooms if peppers aren’t available.
Pro Tips
1. Score the steak lightly, pat it almost dry before you rub the marinade on, and let it sit at room temp if you only have 15 minutes. Cold meat sears poorly and the crust won’t develop right.
2. Heat the griddle until it’s smoking hot and oil it well so the meat and peppers actually char. Do not crowd the surface or you’ll steam instead of sear.
3. Rest the steak 5 to 10 minutes, then slice very thin across the grain. Slice against the fibers and you’ll get buttery bites instead of chewy strips.
4. After slicing toss the meat back with the peppers for just a minute so the juices re-distribute and everything tastes joined, but don’t leave it there or it will overcook.
5. Warm tortillas and keep them wrapped in a towel so they stay pliable, and always taste for salt after cooking, you might need a tiny sprinkle right before serving.
Blackstone Steak Fajitas Recipe
I make Blackstone Steak Fajitas on my outdoor griddle with tender steak, bell peppers and onions seasoned with homemade fajita mix for piling into tortillas, topping salads or loading onto nachos, and they’re a staple in my Healthy Griddle Dinner Ideas.
8
servings
466
kcal
Equipment: 1. Large mixing bowl
2. Measuring spoons (and a 1/4 or 1/3 cup measure)
3. Sharp chef’s knife
4. Sturdy cutting board
5. Tongs
6. Metal spatula (sturdy for pressing, dont be shy about using it)
7. Silicone brush or paper towel for oiling the griddle
8. Blackstone or outdoor griddle (or a large cast-iron skillet if you dont have a griddle)
9. Kitchen towel or foil to keep tortillas warm
Ingredients
-
1 1/2 to 2 pounds flank or skirt steak trimmed
-
3 tablespoons olive oil, divided
-
Juice of 2 limes (about 3 tablespoons)
-
3 bell peppers, mixed colors
-
1 large yellow or white onion
-
3 cloves garlic
-
1 tablespoon chili powder
-
2 teaspoons ground cumin
-
1 teaspoon smoked paprika
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1/2 teaspoon dried oregano
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1/4 teaspoon cayenne pepper, optional
-
8 to 12 flour tortillas (6 to 8 inch)
-
1/4 cup fresh cilantro, optional
-
1 avocado or 1/2 cup guacamole, optional
-
1/2 cup sour cream or Greek yogurt, optional
-
1 cup shredded cheddar or Monterey Jack cheese, optional
-
Lime wedges for serving, optional
Directions
- Make the fajita seasoning and marinade: in a bowl mix chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper and cayenne if you want heat. Add juice of 2 limes and 2 tablespoons olive oil, stir into a paste.
- Trim and score the steak a little so marinade soaks in, then rub the seasoning all over the steak. Let it sit at least 15 minutes at room temp or up to 8 hours in the fridge if you plan ahead.
- Prep the veggies and extras: slice 3 bell peppers and 1 large onion into thin strips, mince 3 cloves garlic, chop cilantro, slice avocado or scoop guacamole, grate cheese, and set out sour cream or Greek yogurt and lime wedges.
- Heat your Blackstone or outdoor griddle to high and brush with the remaining olive oil so nothing sticks. When it's smoking hot the fajitas will get that good char.
- Cook the peppers and onions first: spread them in a single layer, add the minced garlic, pinch of salt and a little black pepper, toss often until softened and slightly charred, about 6 to 8 minutes. Push veggies to the cooler side of the griddle.
- Sear the steak on the hot area: place steak on the hottest spot, cook 3 to 5 minutes per side depending on thickness and desired doneness. Don’t move it too much or you lose the crust. Tip: use tongs and a spatula to press for even contact.
- Let the steak rest 5 to 10 minutes, then slice thinly across the grain into bite sized strips. If you want extra flavor toss the sliced steak back on the griddle with the peppers and onions for a minute to marry everything.
- Warm 8 to 12 flour tortillas on the griddle for a few seconds per side until soft and charred in spots. Keep them wrapped in a towel so they stay warm.
- Serve by piling steak, peppers and onions into tortillas or over a salad, top with cilantro, avocado or guacamole, sour cream or Greek yogurt, shredded cheese and lime wedges. Eat right away, because fajitas gone cold are sad.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 267g
- Total number of serves: 8
- Calories: 466kcal
- Fat: 31.6g
- Saturated Fat: 10.4g
- Trans Fat: 0.06g
- Polyunsaturated: 7.31g
- Monounsaturated: 13.75g
- Cholesterol: 90.8mg
- Sodium: 575mg
- Potassium: 591mg
- Carbohydrates: 20.3g
- Fiber: 3.9g
- Sugar: 3.4g
- Protein: 28.6g
- Vitamin A: 1000IU
- Vitamin C: 37.5mg
- Calcium: 127.5mg
- Iron: 4mg