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. (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)
Now over the years, I have made my steak fajitas so many different ways! On the grill, on the stove, and on 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.
Lodge Pro-Logic 12 Inch Square Cast Iron Griddle. Pre-Seasoned Grill Pan with Dual Handles
Blackstone Station-4-burner-Propane Fueled-Restaurant Grade-Professional 36 inch Outdoor Flat Top Gas Grill Griddle Station-4-burThe Elixir Rectangle Cast Iron Sizzling Fajita Skillet Steak Plate Set Platter with Wood Serving Tray, Steak Pan Grill, Large (8 x 5 inch)
Steak Fajitas Ingredients:
- Taco Seasoning
- Fajita Seasoning
- Chili Lime Seasoning
- 1/8 Cup Of Olive Oil
- 1 1/2 Cup Of Water
- 1 Lime
- Lime Juice
- 1 Orange Pepper
- Red Onion
- 1 Tbsp Minced Garlic
- 1 Red Pepper
Badia Fajita Seasoning, Complete Seasoning, and Cajun Seasoning Bundle (3 Pack)Trader Joe’s Chile Lime Seasoning Blend 2.9 Oz, Pack of 1Nellie & Joes Juice Key West Lime, 2 Pack (16 ounces)
Steak Fajitas Directions:
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. I used this one -> here on mine.
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.
Now a good knife is a must-have in any kitchen! I picked up this Aicok Knife (HERE)for under $10, but it’s keeps going out of stock often on Amazon due to how awesome it is. There are a lot of other top-rated knives on Amazon at a great price. I am not the best at picking out Knives so when I can read reviews to find a good quality knife it’s a win for me.
Aicok 8-Inch Chef Kitchen Knife with Stainless Steel Razor Sharp Blade and Ergonomic HandleEquinox Professional Chef’s Knife – 8 inch Full Tang Blade – 100% German Steel with Protective BolsterAicok Ceramic Knife Set 3 Pieces, Ceramic Knife Healthy and Sharper than Stainless Knife, Aristocratic Knife Mirror Gloss
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 scrape 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!
Meat To Use for Steak Fajitas:
- Rump Steak or Rump Roast cut down
- Flank Steak
- London Boil
- Skirt Steak
- Petite Sirloin Steaks
Toppings for Steak Faijaits:
- Sour Cream
- Guacamole
- Salsa
- Pico De Gallo
- Cheese
- Cilantro
- Green Onion
- Avocado
- Shredded Lettuce
- Shredded Cabbage
Blackstone Griddle Steak Fajitas Recipe
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 Tbsp Minced Garlic
- 1 Red Pepper
- Steak
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!
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
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