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This blackstone steak fajita recipe transforms your outdoor cooking game into a restaurant-worthy experience right in your backyard. The sizzling combination of perfectly seared steak strips and charred vegetables creates that unmistakable fajita aroma that draws everyone to the table.
I discovered this recipe after purchasing my Blackstone griddle last summer and it's become our Friday night tradition. My teenagers now hover around the griddle waiting for those first sizzling sounds, and I've never seen them devour vegetables so enthusiastically.
Ingredients
- Flank steak: sliced thin against the grain for tender bites that cook quickly
- Colorful bell peppers: that caramelize beautifully on the hot surface
- Sweet onions: that become deliciously charred and slightly sweet
- Fresh garlic: added toward the end to prevent burning but still infuse flavor
- Simple spice blend: that creates authentic fajita flavor without special purchases
- Vegetable oil: with a high smoke point perfect for the hot griddle surface
Step-by-Step Instructions
- Prepare the Seasoning:
- Combine chili powder, cumin, smoked paprika, kosher salt, and pepper in a small bowl until fully incorporated. These spices create that classic fajita flavor profile without any additives or preservatives found in packaged mixes.
- Season the Meat:
- Slice your flank steak against the grain into thin strips about half inch thick. The direction of your cut is crucial here as it determines tenderness. Toss the meat with olive oil first to help the seasonings stick, then add half the fajita seasoning and toss until every piece is coated.
- Prepare the Vegetables:
- Slice peppers and onions into uniform strips so they cook evenly. Toss with olive oil first, then add the remaining fajita seasoning. The oil helps the vegetables char without burning and carries the flavor of the spices.
- Preheat the Griddle:
- Allow your Blackstone to heat for a full 5 minutes over medium high heat. This preheating step is essential for achieving the proper sear on both meat and vegetables. Spread vegetable oil across the hot surface to create a nonstick cooking area.
- Cook to Perfection:
- Add both the seasoned steak and vegetables to the hot oiled surface. The key is spreading everything out to maximize contact with the griddle. Cook for 8 10 minutes, turning occasionally to achieve those beautiful charred edges while keeping the inside tender. Add minced garlic during the final minutes to prevent burning.
- Warm the Tortillas:
- During the last minute of cooking, place tortillas directly on a clean section of the griddle. This brief contact warms them through while making them pliable without drying out.
- Serve and Enjoy:
- Remove everything from the griddle and serve immediately. The beauty of fajitas is the build your own aspect, so set out all your toppings and let everyone create their perfect combination.
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The smoked paprika in this recipe is my secret weapon. I discovered its transformative power after a friend brought me some from Spain, and its subtle smoky depth elevates these fajitas from good to memorable. My family can always tell when I've substituted regular paprika.
Perfect Steak Selection
The key to outstanding fajitas starts with choosing the right cut of meat. Flank steak offers the ideal balance of flavor and tenderness when sliced properly. Look for meat with good marbling throughout rather than fat concentrated in one area. If flank isn't available, skirt steak makes an excellent substitute and actually delivers even more beefy flavor. Whatever cut you choose, remember that slicing against the grain is non negotiable for tender results.
Storage and Leftovers
Leftover fajita components store beautifully when kept separate. Place cooled meat and vegetables in airtight containers in the refrigerator for up to three days. For reheating, a quick thirty seconds in a hot skillet revives everything without overcooking. The meat and vegetables also freeze well for up to two months when wrapped tightly. Thaw overnight in the refrigerator before reheating. Fresh tortillas can be warmed quickly in a dry skillet or wrapped in damp paper towels and microwaved for 20 seconds.
Vegetarian Adaptation
This recipe transforms beautifully into a vegetarian feast by replacing the steak with portobello mushrooms. Slice portobellos into half inch strips and follow the same seasoning process as the steak. The meaty texture and ability to absorb flavors make them an ideal substitute. For extra protein, add a can of drained black beans tossed in the same seasoning during the last few minutes of cooking. The results satisfy even dedicated meat eaters in my experience.
Frequently Asked Questions
- → What type of steak works best for this dish?
Flank steak is ideal, but you can also use skirt steak, sirloin, or any tender cut of your choice.
- → How do I get a good char on the steak and vegetables?
Preheat your griddle over medium-high heat and spread a thin layer of vegetable oil before cooking. Cook in a single layer without overcrowding for the best results.
- → Can I customize the fajita seasoning?
Yes, you can adjust the seasoning by adding more chili powder for spiciness or smoked paprika for a smoky flavor.
- → What toppings pair well with these fajitas?
Salsa, sour cream, lettuce, shredded cheese, and guacamole are great options to complement the dish.
- → Can I use other vegetables instead of bell peppers?
Absolutely, you can use zucchini, mushrooms, or even thinly sliced carrots for variety.