Description
Sizzling, interactive Blackstone Grill Fajitas featuring seared flank steak and charred peppers, designed for easy hosting and maximum flavor.
Ingredients
Scale
- 1.5 to 2 pounds flank steak
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Salt and black pepper
- 3 large red and green bell peppers, sliced
- 2 large yellow onions, sliced into half-moons
- 2 tablespoons avocado oil or vegetable oil
- 8–10 large flour tortillas
- Guacamole
- Sour cream
- 1 bunch fresh cilantro, chopped
- Lime wedges
- Shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
Instructions
- Take the flank steak out of the fridge 20 minutes before cooking. Pat dry with paper towels.
- Mix garlic powder, smoked paprika, cumin, chili powder, salt, and pepper. Rub generously over both sides of the steak. Drizzle with olive oil and set aside.
- Slice bell peppers and onions into uniform ½-inch strips. Toss with oil, salt, and pepper.
- Heat Blackstone griddle to medium-high. Test heat with water drops; spread thin layer of oil across surface.
- Place steak on hottest part of griddle. Cook 3-4 minutes without moving to form crust. Flip and cook another 3-4 minutes for medium-rare (130-135°F internal temp).
- Remove steak to cutting board and tent with foil to rest for 5-10 minutes.
- Push steak aside or remove. Add peppers and onions to hot griddle in a single layer. Let sit undisturbed for 2 minutes to char, then toss and cook 3-4 minutes until tender-crisp.
- Slice rested steak thinly against the grain.
- Arrange sliced steak next to veggies on griddle to keep warm. Warm tortillas on cooler side for 30 seconds per side.
- Transfer steak and veggies to a platter. Set up toppings bar. Squeeze fresh lime juice over fajitas before serving.
Notes
Rest the meat for at least 5-10 minutes to retain juices. Do not crowd the griddle to ensure proper searing rather than steaming. Slice steak against the grain for tenderness. Keep tortillas warm in a towel or foil.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tortillas with ste
- Calories: 450
- Fat: 22
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
Keywords: Blackstone grill, fajitas, flank steak, summer party, Labor Day, griddle recipes, Mexican food, outdoor cooking