I created these Blackstone Grilling Ideas for steak fajitas with tender steak strips, peppers and onions tossed in a homemade fajita seasoning, perfect for piling into tortillas, building a hearty salad, or scattering over nachos.

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I can’t stop thinking about these Blackstone Steak Fajitas, they hit that sweet spot between simple and wildly addictive. Sizzling skirt steak tossed with colorful bell peppers makes dinner feel like an event, even on a weeknight.

I always screw up the timing a little, but somehow the char and seasoning still sing, so don’t worry if you do too. This recipe shows up on my Blackstone Grilling Ideas and Griddle Fajitas roundups all the time, and once I even turned a batch into a Nacho Fajita Recipe that vanished in minutes.

Try it and see what you’d add next.

Why I Like this Recipe

– I love how every bite is juicy and has that smoky char, even when I’m in a hurry.
– Its crazy versatile, I can pile it in a wrap, toss on a salad or stretch it for leftovers.
– The seasoning hits bold but never overpowers, folks keep asking for seconds.
– Reheats great so I get a tasty lunch the next day, no weird soggy mess.

Ingredients

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Skirt or flank steak: packed with protein, bold beefy flavor, cooks quickly, a bit chewy.
Bell peppers: colorful, crunchy, add vitamin C and fiber, bring sweet fresh notes.
Yellow onion: gives savory sweetness when caramelized, adds texture and mild sharpness.
Garlic: pungent, aromatic, small amount boosts flavor and may have health benefits.
Lime juice: brightens dishes with acidic tang, balances richness, adds subtle citrus zip.
Flour tortillas: soft carbs that wrap everything, mild flavor, soak up the juices.
Cilantro: fresh herb, adds herbal brightness, some people cant stand its soapy taste.
Avocado or guac: creamy healthy fats, cooling contrast to spice, makes fajitas richer.

Ingredient Quantities

1.5 to 2 lb skirt steak or flank steak, whatever you can find

3 bell peppers (mixed colors)

1 large yellow onion (or 2 medium)

3 garlic cloves

2 limes, juiced (about 3 tablespoons)

3 tablespoons olive oil (for marinade and cooking)

1 tablespoon Worcestershire sauce (optional but nice)

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1 teaspoon kosher salt (adjust to taste)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper (optional, for heat)

1 teaspoon brown sugar (optional, balances flavors)

8 to 10 flour tortillas, 6 to 8 inch

Fresh cilantro, chopped (for serving)

Lime wedges (for serving)

Sour cream or Mexican crema (optional)

Shredded cheddar or Mexican blend cheese (optional)

Guacamole or sliced avocado (optional)

Pico de gallo or your favorite salsa (optional)

How to Make this

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1. Trim any silver skin from the
1.5 to 2 lb skirt or flank steak and let it sit at room temp for 20 to 30 minutes while you make the marinade, this helps it cook more evenly.

2. Mince 3 garlic cloves and in a bowl whisk together 3 tablespoons olive oil, juice of 2 limes (about 3 tablespoons), 1 tablespoon Worcestershire sauce if using, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne if you want heat and 1 teaspoon brown sugar if you want a touch of sweetness. Stir in about 2 of the minced garlic cloves, reserve the last clove for the veggies. Pour the marinade over the steak in a shallow dish or zip top bag and refrigerate 30 minutes to 2 hours. If short on time even 15 minutes helps.

3. Preheat your Blackstone griddle to high heat and season your sliced peppers and onion: cut 3 bell peppers into strips and 1 large yellow onion into thick slices, toss with a little olive oil and a pinch of salt and pepper. Keep the steak nearby to hit the hot griddle as soon as it is up to temp.

4. Remove steak from the marinade letting excess drip off, place on the hot griddle and sear 3 to 5 minutes per side for medium rare to medium depending on thickness, dont mess with it too often so you get a good crust. If your griddle is crowded work in batches.

5. Transfer steak to a cutting board and tent loosely with foil to rest for 5 to 10 minutes, resting locks in the juices so it wont be dry when you slice it.

6. While steak rests add 1 tablespoon olive oil to the griddle, add the peppers and onions and cook on high until they get charred edges and soften about 6 to 8 minutes, add the last minced garlic in the final minute so it doesnt burn, finish with a squeeze of lime juice and a sprinkle of a little extra fajita seasoning from the marinade if needed.

7. Slice the steak thinly against the grain into strips, this is crucial for tenderness, then toss the sliced steak on the griddle with the peppers and onions just long enough to rewarm and marry the flavors, add a splash of any juices from the cutting board back in.

8. Warm 8 to 10 flour tortillas 6 to 8 inch on the griddle until pliable and slightly charred at the edges, stack them and keep wrapped in a clean kitchen towel to stay warm.

9. Serve by piling steak and peppers into tortillas or over salad or nachos, top with chopped fresh cilantro, lime wedges, sour cream or Mexican crema, shredded cheddar or Mexican blend, guacamole or sliced avocado and pico de gallo or your favorite salsa. Quick tips dont overcrowd the griddle, slice against the grain, rest the steak, and use high heat for a good sear.

Equipment Needed

1. Large cutting board big enough for the steak
2. Sharp chef’s knife (for trimming and slicing against the grain)
3. Measuring spoons and measuring cup
4. Mixing bowl and a whisk or fork
5. Shallow dish or large zip top bag for the marinade
6. Tongs and a heatproof spatula
7. Blackstone griddle or a heavy cast iron skillet (or gas grill)
8. Aluminum foil and a clean kitchen towel to rest the steak and keep tortillas warm

FAQ

Q: Can I use skirt or flank steak, which is better and do I cook them differently?
A: Both work great. Skirt is thinner and more flavorful so it cooks faster, flank is thicker and a bit leaner so it needs a little more time or a longer marinade. Aim for high heat and quick sear: skirt about 2 to 3 minutes per side, flank 3 to 5 minutes per side depending on thickness. Let the steak rest 5 to 10 minutes before slicing.

Q: Do I have to marinate and how long is best?
A: You should marinate if you want more flavor but 30 minutes is ok in a pinch. For best results marinate 2 to 4 hours. Acid from the lime helps tenderize but don’t go crazy with time or the texture can get mushy. If you forget the marinade use the spice mix as a dry rub and still get great fajitas.

Q: How hot should my Blackstone be and how do I cook the peppers and onions?
A: Get the griddle very hot so you get a good sear, brush with oil, then cook the steak quickly. Remove steak and cook peppers and onions on high heat until charred in spots but still a bit crisp, about 5 to 8 minutes. Don’t overcrowd the surface or they’ll steam instead of getting that nice char.

Q: What’s the best way to slice the steak for fajitas?
A: Slice thinly against the grain, at a slight angle. If you’re having trouble getting thin slices chill the cooked steak 10 to 20 minutes to firm it up, then slice. Against the grain means your knife cuts across the muscle fibers not with them.

Q: How do I keep tortillas from getting soggy and how should I warm them?
A: Warm tortillas quickly on the griddle 15 to 30 seconds per side until pliable, stack them and wrap in a clean towel to keep warm. Don’t leave fillings on them too long before serving or they’ll soak through; assemble just before you eat.

Q: Can I make these ahead and how do I store or reheat leftovers?
A: Yes, cook steak and veggies, cool, then store separately in airtight containers in the fridge for 3 to 4 days. Reheat on the Blackstone over medium-high heat with a splash of oil to revive the edges, finish with fresh lime juice and cilantro. For meal prep, keep tortillas and toppings separate until serving.

Blackstone Steak Fajitas Recipe Substitutions and Variations

Steak (skirt or flank): top sirloin, flat iron, or hanger steak. Or swap to boneless chicken thighs for a cheaper, milder protein that still chars nicely.
Bell peppers (mixed colors): poblano or cubanelle peppers, or use sliced portobello or cremini mushrooms plus extra onion for more umami.
Fresh lime juice: fresh lemon juice is the closest swap, or bottled lime juice in a pinch. You can also use 1 tbsp white wine vinegar plus 1 tsp sugar to mimic the acidity.
Flour tortillas (6 to 8 inch): warm corn tortillas for a more authentic, gluten free option, large lettuce leaves for low carb, or pita/flatbread if you want something heartier.

Pro Tips

1. Pat the steak super dry with paper towels before searing and let it sit at room temp about 20 to 30 minutes so it wont cool the griddle and you get a real crust; if you want perfect doneness, pull it off at 125 to 130 F for medium rare since it’ll rise a few degrees while resting.

2. Dont crowd the griddle, cook in batches if needed; a crowded surface steams instead of sears, and one good flip per side makes a better crust than poking and prodding.

3. Slice cold or slightly chilled steak very thin, against the grain, on a slight bias using a long sharp knife — firm meat slices cleaner and seems way more tender than tearing it warm.

4. Cook the peppers and onions hot and fast, add minced garlic only in the last minute so it doesnt burn, and finish the veg with a squeeze of lime or a splash of the resting juices to brighten everything up; warm tortillas, stack and wrap in a towel to keep them soft and pliable.

Blackstone Steak Fajitas Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

480

kcal

Equipment: 1. Large cutting board big enough for the steak
2. Sharp chef’s knife (for trimming and slicing against the grain)
3. Measuring spoons and measuring cup
4. Mixing bowl and a whisk or fork
5. Shallow dish or large zip top bag for the marinade
6. Tongs and a heatproof spatula
7. Blackstone griddle or a heavy cast iron skillet (or gas grill)
8. Aluminum foil and a clean kitchen towel to rest the steak and keep tortillas warm

Ingredients

1.5 to 2 lb skirt steak or flank steak, whatever you can find
3 bell peppers (mixed colors)
1 large yellow onion (or 2 medium)
3 garlic cloves
2 limes, juiced (about 3 tablespoons)
3 tablespoons olive oil (for marinade and cooking)
1 tablespoon Worcestershire sauce (optional but nice)
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
1 teaspoon brown sugar (optional, balances flavors)
8 to 10 flour tortillas, 6 to 8 inch
Fresh cilantro, chopped (for serving)
Lime wedges (for serving)
Sour cream or Mexican crema (optional)
Shredded cheddar or Mexican blend cheese (optional)
Guacamole or sliced avocado (optional)
Pico de gallo or your favorite salsa (optional)

Directions

Trim any silver skin from the
5 to 2 lb skirt or flank steak and let it sit at room temp for 20 to 30 minutes while you make the marinade, this helps it cook more evenly.
Mince 3 garlic cloves and in a bowl whisk together 3 tablespoons olive oil, juice of 2 limes (about 3 tablespoons), 1 tablespoon Worcestershire sauce if using, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne if you want heat and 1 teaspoon brown sugar if you want a touch of sweetness. Stir in about 2 of the minced garlic cloves, reserve the last clove for the veggies. Pour the marinade over the steak in a shallow dish or zip top bag and refrigerate 30 minutes to 2 hours. If short on time even 15 minutes helps.
Preheat your Blackstone griddle to high heat and season your sliced peppers and onion: cut 3 bell peppers into strips and 1 large yellow onion into thick slices, toss with a little olive oil and a pinch of salt and pepper. Keep the steak nearby to hit the hot griddle as soon as it is up to temp.
Remove steak from the marinade letting excess drip off, place on the hot griddle and sear 3 to 5 minutes per side for medium rare to medium depending on thickness, dont mess with it too often so you get a good crust. If your griddle is crowded work in batches.
Transfer steak to a cutting board and tent loosely with foil to rest for 5 to 10 minutes, resting locks in the juices so it wont be dry when you slice it.
While steak rests add 1 tablespoon olive oil to the griddle, add the peppers and onions and cook on high until they get charred edges and soften about 6 to 8 minutes, add the last minced garlic in the final minute so it doesnt burn, finish with a squeeze of lime juice and a sprinkle of a little extra fajita seasoning from the marinade if needed.
Slice the steak thinly against the grain into strips, this is crucial for tenderness, then toss the sliced steak on the griddle with the peppers and onions just long enough to rewarm and marry the flavors, add a splash of any juices from the cutting board back in.
Warm 8 to 10 flour tortillas 6 to 8 inch on the griddle until pliable and slightly charred at the edges, stack them and keep wrapped in a clean kitchen towel to stay warm.
Serve by piling steak and peppers into tortillas or over salad or nachos, top with chopped fresh cilantro, lime wedges, sour cream or Mexican crema, shredded cheddar or Mexican blend, guacamole or sliced avocado and pico de gallo or your favorite salsa. Quick tips dont overcrowd the griddle, slice against the grain, rest the steak, and use high heat for a good sear.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 230g
Total number of serves: 8
Calories: 480kcal
Fat: 27g
Saturated Fat: 7g
Trans Fat: 0.3g
Polyunsaturated: 2g
Monounsaturated: 12g
Cholesterol: 70mg
Sodium: 570mg
Potassium: 550mg
Carbohydrates: 31g
Fiber: 3g
Sugar: 4g
Protein: 26g
Vitamin A: 1500IU
Vitamin C: 60mg
Calcium: 120mg
Iron: 2.5mg

Blackstone Steak Fajitas Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Blackstone Steak Fajitas Recipe Substitutions and Variations

Pro Tips