Juicy Steak Fajitas on the Blackstone Griddle: Quick Recipe

Steak fajitas are one of my favorite meals to make at home. While restaurant portions often feel more like appetizers, at home I can stretch them into a full, satisfying dinner.

Over the years I’ve made steak fajitas on the grill, on the stove, in a cast-iron skillet over a campfire, and on a Blackstone griddle. The campfire gives great flavor, but for everyday cooking the Blackstone is the easiest — my 36-inch griddle gives plenty of room to cook for the family. I’ve used this same method for chicken and shrimp fajitas as well.

If you’re new to Blackstone or outdoor griddles, look for a guide to help you get started. I keep a smaller 17-inch griddle for camping and jobsites and a 36-inch at home for family meals.

Steak Fajitas Ingredients:

• Petite sirloin steaks (or your preferred cut)
• Chili lime seasoning
• Olive oil
• Lime juice (or fresh limes)
• Water
• Orange and red bell peppers
• Red onion
• Minced garlic
• Fajita seasoning
• Salt and pepper

How To Make Steak Fajitas On The Blackstone:

For the best homemade experience, consider making your own tortillas with a tortilla press or keeping warmed tortillas in a tortilla warmer if you’re serving a crowd. But you can easily warm them on the griddle too.

Start by preparing a marinade for the steak. Use a resealable bag or a container so the meat can marinate and tenderize. If you choose a tougher cut, marinate longer so the salt and lime have time to break down the fibers.

Mix taco seasoning, fajita seasoning, chili lime seasoning, olive oil, water, and lime juice in a bowl or bag. Exact amounts depend on how seasoned you prefer the meat. Combine until the marinade is well blended.

I used petite sirloins, but these steps work for most cuts. To improve tenderness and create even thickness, wrap the meat in butcher paper or plastic and pound it with a meat tenderizer until the pieces are about 1/2 inch thick.

Place the flattened steak into the marinade and add sliced limes if desired. Marinate for at least a couple of hours, or up to overnight. I typically marinate for about four hours.

When ready to cook, slice peppers and onions. For fajitas, cut peppers in quarters then slice into long strips so they cook evenly.

Preheat your Blackstone griddle and re-oil the surface to prevent sticking and ensure an even cook. When the griddle is ready, lower the heat to medium-low and add the marinated steak.

Stir the meat often with long spatulas to break it into strips and promote even browning. When the meat is nearly cooked, add the sliced vegetables and mix them in. Cook until the vegetables are tender and the meat reaches your desired doneness.

Remove the fajita mixture from the griddle and scrape the surface clean. Re-oil lightly if you plan to warm tortillas on the griddle. For soft grilled tortillas, butter both sides and press them briefly on the griddle until warmed and slightly crisp.

Serve immediately with warm tortillas and your favorite toppings.

How To Store Leftover Fajitas

Store leftover meat and vegetables in an airtight container in the refrigerator for up to three days. Allow food to cool to room temperature before refrigerating to preserve texture and flavor.

How To Reheat Blackstone Fajitas

Reheat on a flat-top griddle over medium-low heat, in a cast-iron or nonstick skillet on the stove, or briefly in the microwave until warmed through.

Recommended Meat Cuts for Steak Fajitas

• Rump steak or rump roast (sliced)
• Flank steak
• London broil (sliced thin)
• Skirt steak
• Petite sirloin

Seasonings for Steak Fajitas

• Fajita seasoning
• Chili lime seasoning
• Taco seasoning or homemade taco blend
• Salt and pepper

Toppings for Steak Fajitas

• Sour cream
• Guacamole
• Salsa or pico de gallo
• Shredded cheese
• Cilantro and green onions
• Avocado, shredded lettuce, or cabbage

What To Serve With Steak Fajitas

• Smoked queso or a warm cheese dip
• Refried or seasoned beans
• Mexican street corn or grilled corn salad
• Mexican rice

Quick Recipe Summary

Ingredients

• Taco seasoning
• Fajita seasoning
• Chili lime seasoning
• 1/8 cup olive oil
• 1½ cups water
• 1 lime (or equivalent lime juice)
• Orange and red peppers, sliced
• Red onion, sliced
• 1 tablespoon minced garlic
• 3 pounds petite sirloin steaks (or preferred cut)

Instructions

1. Place steak in a container or resealable bag. If using a tougher cut, plan on a longer marinade time.
2. Combine taco seasoning, fajita seasoning, chili lime seasoning, olive oil, water, and lime juice in a bowl or bag. Adjust seasoning to taste.
3. Wrap meat in butcher paper or plastic and pound with a meat tenderizer to about 1/2 inch thickness if desired.
4. Add the flattened steak to the marinade and include sliced limes if you like. Marinate at least a couple of hours or up to overnight.
5. When ready, slice peppers into quarters then into long strips; slice onions.
6. Preheat and lightly oil your Blackstone griddle. Reduce heat to medium-low, then add the marinated steak.
7. Stir frequently with spatulas to break the meat into strips and brown evenly.
8. When the meat is almost done, add the vegetables and mix. Cook until veggies are tender and meat is cooked through.
9. Remove the fajita mix, scrape and clean the griddle, and re-oil if you’ll warm tortillas on it.
10. Butter tortillas on both sides and warm quickly on the griddle, then serve with toppings.

Notes

Recommended meats include rump steak, flank, London broil, skirt steak, or petite sirloin. Popular toppings: sour cream, guacamole, salsa, pico de gallo, cheese, cilantro, green onion, avocado, shredded lettuce, or cabbage.