Description
Nothing captures the essence of a bustling Mexican market quite like the aroma of searing meat and charred peppers wafting through the air. Blackstone Steak Fajitas deliver a restaurant-quality experience with a harmonious blend of flavors and textures.
Ingredients
Scale
2 Pounds Skirt Steak or Flank Steak
3 Large Bell Peppers (Red, Green, Yellow)
1 Large White or Yellow Onio
3 Tablespoons Fresh Lime Juice
1/4 Cup Extra Virgin Olive Oil
4 Cloves Garlic
1 Tablespoon Chili Powder
1 Tablespoon Cumi
1 Teaspoon Smoked Paprika
Salt and Black Pepper to Taste
Instructions
- Prepare the Marinade: In a large bowl or resealable bag, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add sliced steak and marinate for at least 30 minutes
- Prep the Vegetables: Slice onions and bell peppers into uniform strips and lightly toss with oil and salt
- Preheat the Blackstone Griddle: Set to medium-high heat until the surface is hot
- Sear the Vegetables: Cook the onions and peppers on one side of the griddle, stirring frequently for about 5-7 minutes, then move to a cooler zone
- Cook the Steak: Lay marinated steak strips on the hottest part of the griddle and cook for about 2-3 minutes, flipping once to develop a crust
- Combine and Finish: Toss steak and vegetables together for one final minute, squeezing fresh lime over the mixture
- Warm the Tortillas: Move the mixture to the side and toast tortillas on the griddle for about 30 seconds per side
Notes
Always cut the steak against the grain for maximum tenderness.
Adjust the seasoning with salt, pepper, and spices as preferred.
Store leftovers in an airtight container for up to three days.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 340 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg