When fajita cravings strike, nothing beats cooking them on a scorching Blackstone griddle. These Blackstone Steak Fajitas combine a straightforward spice blend, crisp fresh vegetables, and enough volume to feed a crowd—all cooked quickly and served hot straight from the griddle.
Blackstone Steak Fajitas Recipe
Fajitas are a favorite for many of us who love Mexican flavors—there’s something about the sizzling platter and the steam rising from the hot meat and peppers that makes fajita night special. Cooking them on a Blackstone griddle gives you a giant flat surface that works like a single, massive skillet, making it easy to cook large quantities at once and keep everything hot and ready to serve.
This version focuses on simple seasoning and bright, crisp vegetables so the steak remains the star. It’s perfect for family dinners, backyard gatherings, or any time you want the aroma and drama of a restaurant-style fajita plate at home.
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Recipe Shopping List
Gather these core ingredients before you start. Quantities and full instructions are listed in the recipe card below, but this list will help you shop quickly.
- Steak – Skirt or flank steak are classic choices for fajitas; New York strip or flat iron also work well when sliced thinly against the grain.
- Onion – White, yellow, or sweet onion, sliced into strips.
- Bell Peppers – A mix of colors looks great and adds sweetness; slice into strips.
- Salt & Pepper – Basic seasoning to taste.
- Fajita Seasoning – Use a store-bought blend or make your own with chili powder, garlic powder, onion powder, salt, pepper, and optional jalapeño powder.
- Cooking Oil – Avocado oil or another high-heat oil for the griddle.
- Tortillas – Flour or corn, warmed on the griddle before serving.
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How To Make This Recipe
Here’s a concise overview of the process. It’s straightforward, fast, and perfect for cooks of any skill level.
- Slice and Season – Thinly slice steak against the grain. Season with salt, pepper, and most of your fajita seasoning. Slice onions and peppers and toss them with the remaining seasoning.
- Preheat and Cook – Heat the Blackstone griddle on high for 10–15 minutes until very hot. Add oil, then place steak on one side and vegetables on the other. Cook steak 4–5 minutes until to desired doneness and vegetables until tender-crisp.
- Serve – Warm tortillas on the griddle for a few seconds per side and serve with steak, peppers, onions, and your favorite toppings.
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Taco-Restaurant Hack: Simple Serving Plates
Simple taco plates or hard-shell holders can make serving easier, especially for kids who struggle to build their own tacos. Choose dishwasher-safe, reusable plates that fit your tortillas for faster clean-up and a tidier meal setup.
Recipe FAQ
Skirt and flank steak are traditional favorites because of their flavor and texture when sliced thin. Other good options include flat iron, sirloin, and New York strip. The key is to slice against the grain into thin strips for maximum tenderness.
Store leftovers promptly in an airtight container in the refrigerator for up to three days. Reheating can toughen the steak, so reheat gently—short microwave bursts or a quick pan reheat over low heat with a splash of water or broth helps retain moisture.
Yes—use a large cast-iron skillet or two pans on the stovetop. You may need to cook in batches, and you can keep cooked portions warm in a low oven while finishing the rest.
You can slice and season the meat a few hours ahead or store the seasoned, uncooked steak in the freezer for convenience. Cook from frozen only if fully thawed first for even cooking.
Try our Smoked Green Chile Chicken for another crowd-pleaser!
More Fajita Ideas
- Blackstone Shrimp Fajitas
- Easy Chicken Fajitas
- Traeger Steak Fajitas
- Sheet Pan Chicken Fajitas
- Crockpot Chicken Fajitas
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Blackstone Steak Fajitas
Fresh, tender steak seasoned simply and cooked on a hot gas griddle. Serve with seared bell peppers and onions and all the tortillas you can handle.
Ingredients
- 6 pounds steak (skirt or flank preferred)
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 tablespoons fajita seasoning, divided
- 3 bell peppers, mixed colors, sliced
- 1 large onion, sliced
- 3 tablespoons avocado oil
- Tortillas, of your choice
Instructions
- Slice the steak into thin strips against the grain. Season with salt, pepper, and 1½ tablespoons of the fajita seasoning.
- Slice the peppers and onion into strips and toss with the remaining fajita seasoning.
- Preheat the Blackstone griddle on high for 10–15 minutes. Add oil and spread it across the cooking surface.
- Place the steak on one side of the griddle and the vegetables on the other. Cook the steak, turning occasionally, until it reaches your preferred doneness. Remove the vegetables while still tender-crisp.
- Briefly warm tortillas on the griddle, then serve with steak, peppers, onions, and desired toppings.
Notes
Steak choices: Flank and skirt are ideal, but sirloin, flat iron, and New York strip are good alternatives. Slice thinly against the grain for tenderness.
Fajita seasoning: Use your preferred store-bought mix or combine chili powder, jalapeño powder (optional), garlic powder, onion powder, salt, and pepper to taste.
Recommended Items
- Fajita seasoning (store brand or homemade blend)
- Reusable taco/tortilla plates for easy serving
Some recipe creators earn from affiliate links; this version includes no external links.
Nutrition Information (per serving)
Calories: 672 • Total Fat: 46g • Saturated Fat: 17g • Unsaturated Fat: 29g • Cholesterol: 217mg • Sodium: 655mg • Carbohydrates: 4g • Fiber: 1g • Sugar: 2g • Protein: 59g
Nutrition data provided here is only an estimate.