Blackstone Griddle Steak Fajitas Recipe
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Steak Fajitas are just one of those dishes that I love to make at home! While I love to order them in a restaurant, typically, the amount in a serving seems to be more of an appetizer size to me than a full meal.
Now over the years, I have made my steak fajitas in so many different ways! On the grill, on the stove, and a campfire with a cast-iron skillet. Out of those methods, I would have to say the campfire was my favorite due to the flavor campfire adds. However, the easiest way I do them now is on my Blackstone Griddle; so much room on my 36-inch griddle. I made these with my Chicken Fajitas and Shrimp Fajitas as well.
I personally have a 17-inch Blackstone for camping and on the job site, and then at home have a 36-inch one for cooking for the family! If you are new to Blackstone or outdoor griddles, check out my post -> here for my Guide to Griddles!
You can purchase Griddles at these sites too!
Steak Fajitas Ingredients:
- Petite Sirloin Steaks
- Chili Lime Seasoning
- Olive Oil
- Lime Juice
- Water
- Orange Peppers
- Red Bell Peppers
- Red Onion
- Minced Garlic
- Limes
- Fajita Seasoning
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How To Make Steak Fajitas On The Blackstone:
Now, if you want to take fajita night to the next level, you can make your flour tortillas using a tortilla press! If you don’t use the Blackstone to warm your tortillas, I recommend a Tortilla warmer especially if you are serving a large group!
Start with a container or a bag to allow the meat to marinate before cooking. If you are using a tougher cut of meat, the longer you should marinate the meat so the salt and lime can tenderize the meat more.
Combine your Taco Seasoning, Fajita seasoning, Chili Lime Seasoning, Olive Oil, water, and lime juice in a bowl or bag. Now there isn’t much measuring. It mostly depends on how seasoned you like your meat.
I used Petite Sirloin Steaks on our fajitas, so you can use these next steps on any cut of meat to help tenderize and flatten the meat.
Wrap your meat in butcher paper and use a meat tenderizer to pound the steak to flatten it to about a 1/2 inch.
Once you have flattened out your meat, set it into your marinade.
Cut up my limes and mix them into the marinade with the steak as well.
Allow your steaks to set in the Fajita marinade for at least a couple of hours to overnight I allowed mine to set for about four hours.
Before you are ready to fire up the griddle, cut up your peppers and onions.
For Fajitas I recommend cutting the peppers into quarters and then sliced them into long slices.
When you are ready to start cooking fire up your Blackstone griddle.
Re-oil your griddle; I always re-oil just to make sure my griddle won’t stick and cooks well. Be sure to check out -> How To Care For Your Blackstone Griddle.
When your griddle is ready I turned the heat down on low and then dropped the meat on.
Stir your meat often using the spatulas in the Blackstone Griddle Accessories kit.
When your meat is almost done, mix your veggies into your meat. I made this at the same time as shrimp and chicken fajitas so I spread my veggies out.
Cook until your vegetables are tender and your meat is cooked.
Remove and then scrape your griddle clean with the Blackstone Scraper that comes in the Blackstone Accessory kit.
Re-oil your griddle if needed.
Butter both sides of tortillas shells and throw on the Blackstone to grill them up.
Remove and serve!
How To Store Leftover Fajitas
After making the leftover meat and vegetables, store them in an airtight container in the refrigerator for up to three days. Be sure to allow them to cool properly before putting them in the fridge.
How To Reheat Blackstone Fajitas
Reheat the flat top griddle on medium-low heat or in the microwave. A skillet on the stove, either nonstick or cast iron, will work as well.
Meat Cuts To Use for Steak Fajitas:
- Rump Steak or Rump Roast cut down
- Flank Steak
- London Boil
- Skirt Steak
Seasoning For Steak Fajitas On Blackstone Griddle:
- Blackstone Taco And Fajita Seasoning
- Old Bay
- Chili Lime Seasoning
- Fajita Seasoning
- Taco Seasoning-If you haven’t tried Homemade Taco Seasoning, you are missing out. That is my go, but I do have packets on hand for when I run out.
- Salt and pepper
Toppings for Steak Fajitas:
- Sour Cream
- Homemade Guacamole
- Salsa
- Pico De Gallo
- Mexican Cheese
- Cilantro
- Green Onion
- Avocado
- Shredded Lettuce
- Shredded Cabbage
What To Serve With Steak Fajitas:
Blackstone Fajita Recipes
Blackstone Griddle Recipes
From Fajitas to Fried Rice and Breakfast, there isn’t much you can’t cook on a Blackstone. I love to use mine to make family dinners and use my leftover smoked foods in new recipes!
- Blackstone Recipes
- Breakfast Blackstone Recipes
- How to Make Blackstone Fajitas
- Blackstone Grilled Cheese
- How To Make Blackstone Quesadilla
- How To Make Blackstone Fried Rice
- Blackstone Breakfast Recipes
Check out my must-have Blackstone Griddle accessories -> HERE!
Blackstone Griddle Steak Fajitas Recipe
Save this Recipe!
Love this recipe and want it and more in your inbox? Just add your email below and click save to get it delivered right to you!
Ingredients
- Taco Seasoning
- Fajita Seasoning
- Chili Lime Seasoning
- 1/8 Cup Olive Oil
- 1 1/2 Cup Water
- 1 Lime
- Lime Juice
- 1 Orange Pepper
- Red Onion
- 1 tablespoon Minced Garlic
- 1 Red Pepper
- 3 Pounds Petite Sirloin Steaks
Instructions
- Start out with a container or a bag to allow the meat to marinate before cooking. If you are using a tougher cut of meat the longer you should marinate the meat so the salt and lime can tenderize the meat more.
- In a bowl or bag combine your Taco Seasoning, Fajita seasoning, Chili Lime Seasoning, Olive Oil, water, and lime juice. Now there isn’t much of measuring it mostly depends on how seasoned you like your meat.
- I used a Petite Sirloin Steaks on our kabobs so you can use these next couple of steps on any cut of meat to help tenderize and flatten the meat.
- Wrap your meat in a butcher paper and use a meat tenderizer to pound the steak to flatten it out to about a 1/2 inch.
- Once you have flattened out your meat set it into your marinade. At this time I cut up my limes and mixed into the marinade with the steak as well
- Allow your steaks to set in the Fajita marinade for at last a couple of hours to overnight I allowed mine to set for about four hours.
- Before you are ready to fire up the griddle cut up your peppers onions.
- For Fajitas I recommend cutting the peppers into quarters and then sliced them into long slices.
- When you are ready to start cooking fire up your Blackstone griddle.
- Reoil your griddle, I always reoil just to make sure my griddle won’t stick and cooks well.
- When your griddle is ready I turned the heat down on low and then dropped the meat on.
- Stir your meat often using the spatulas that came in the Blackstone Griddle Accessories kit.
- When your meat is almost done start to mix in your veggies into your meat. I made this at the same time as shrimp and chicken fajitas so I spread my veggies out.
- Cook until your veggies are tender and your meat is cooked.
- Remove and then scrap your griddle clean.
- Reoil your griddle if needed.
- Butter both sides of tortillas shells and throw on the Blackstone to grill them up.
- Remove and serve!
Video
Notes
Meat To Use for Steak Fajitas:
Rump Steak or Rump Roast cut downFlank Steak
London Boil
Skirt Steak
Petite Sirloin Steaks
Toppings for Steak Faijaits:
Sour CreamGuacamole
Salsa
Pico De Gallo
Cheese
Cilantro
Green Onion
Avocado
Shredded Lettuce
Shredded Cabbage
Delicious- I will keep this one. I use stir fry meat to save time. In the ingredients expand to say taco mix packet, same for the others. The lime juice qty should be 1 lime. The tbsp of minced garlic should be put into the marinade. Just put butter on griddle to warm up fajitas. Brush with butter before flipping. BUT this is a keeper!