Blackstone Steak Fajitas

I still remember the first time I fired up the Blackstone and heard that sizzle as skirt steak met the hot steel. These Blackstone steak fajitas are quick, smoky, and perfect for nights when you want something impressive without fuss. Weekend cookout, weeknight dinner, or game-day spread, this recipe gives you tender, seared steak, charred peppers, and warm tortillas ready in under 30 minutes. If you enjoy bold, simple steak meals, you might also like the garlicky richness of this cracked garlic steak tortellini recipe.

Why you’ll love this dish

This recipe hits a lot of sweet spots. It’s fast, uses a single protein for big flavor, and plays to the Blackstone’s strengths: high heat searing and quick vegetable charring. Skirt or flank steak soaks up fajita seasoning and gets a beautiful crust in minutes. The result is juicy slices that pair perfectly with warm tortillas and bright toppings.

"Juicy, smoky steak wrapped in soft tortillas with just the right char on the peppers. A new weeknight favorite."

When to make it: weeknight dinners, casual gatherings, or any time you want hands-on assembling that gets everyone involved. It’s also wallet-friendly—one pound of steak stretches well when sliced thin and combined with peppers and tortillas.

The cooking process explained

Before you start: preheat your Blackstone to medium-high so the griddle is very hot. Marinate the steak briefly while the surface heats up. Sear the steak 4 to 5 minutes per side for medium-rare to medium, then rest and slice against the grain. Finish by cooking the peppers and onions on the same griddle to soak up any steak fond. Warm tortillas last so they are soft and flexible for filling.

This short overview sets expectations: hot griddle, quick sear, short rest, speedy veg, warm tortillas, assemble, serve.

What you’ll need

• 1 lb skirt steak or flank steak (skirt has more fat and flavor; flank is leaner but slices well)
• 2 tablespoons olive oil (use a high smoke point oil if your griddle runs very hot)
• 1 bell pepper, sliced into strips (any color)
• 1 onion, sliced into rings or half moons
• 1 tablespoon fajita seasoning (store-bought or homemade)
• Salt and pepper to taste
• Tortillas, warmed (flour or corn, your preference)
• Toppings: salsa, guacamole, sour cream, chopped cilantro, lime wedges

Substitutions and notes: swap avocado slices for guacamole if you prefer. For a lower-sodium version, cut back on added salt and use a low-sodium fajita blend.

Step-by-step instructions

1. Preheat the Blackstone griddle on medium-high until very hot. Oil the surface lightly if needed.
2. In a bowl, toss the steak with olive oil, fajita seasoning, salt, and pepper. Let it rest for 10 to 20 minutes at room temperature to absorb flavors.
3. Place the steak on the hot griddle. Do not move it. Cook 4 to 5 minutes to develop a crust.
4. Flip the steak and cook another 4 to 5 minutes for medium-rare to medium. Adjust time for thickness and desired doneness.
5. Transfer steak to a cutting board and let it rest for 5 to 7 minutes. This keeps juices in the meat.
6. Slice the steak thinly against the grain for maximum tenderness.
7. On the same griddle, add the bell pepper and onion. Cook until tender and slightly charred, about 3 to 4 minutes. Toss occasionally with tongs.
8. Warm tortillas on the griddle for 20 to 30 seconds per side until pliable and lightly toasted.
9. Assemble each tortilla with sliced steak, peppers, onions, and your favorite toppings. Serve immediately.

Best ways to enjoy it

Serve the fajitas straight off the griddle for the most vibrant texture. Plate a stack of warm tortillas alongside bowls of salsa, guacamole, sour cream, chopped cilantro, and lime wedges so everyone builds their own. For sides, a simple cilantro-lime rice, charred corn salad, or black beans balance the meal. If you want a crowd-pleasing spread, toss a few extra peppers on the griddle and set up a DIY fajita station. For an alternate protein or side idea, try this copycat LongHorn Steakhouse Parmesan chicken as a complementary option for guests who prefer chicken.

Keeping leftovers fresh

Store cooked steak and vegetables in an airtight container in the refrigerator for up to 3 to 4 days. Keep tortillas separate or wrapped in foil to maintain softness. To reheat, gently warm steak and veggies on the griddle or in a skillet over medium heat until hot, and warm tortillas for 20 to 30 seconds per side. To freeze, place cooled steak slices in a freezer-safe bag with a little juice to prevent drying and use within 2 months. Thaw overnight in the refrigerator before reheating.

Pro chef tips

• Bring steak close to room temperature for 10 to 20 minutes before cooking to promote even cooking.
• Preheat the griddle until it’s very hot; a proper sear locks in juices.
• Use tongs or a spatula—avoid piercing the steak with a fork while searing.
• Rest the steak to allow juices to redistribute; slicing too soon makes meat drier.
• Always cut against the grain to shorten muscle fibers and create tender bites.
• If your seasoning mix has sugar, watch for faster browning to avoid burning.

Creative twists

• Citrus-marinated: add a splash of lime juice to the oil when tossing the steak for a brighter tang.
• Southwest: top with pickled red onions, cotija cheese, and a smoky chipotle crema.
• Veg-forward: add sliced mushrooms or zucchini to the peppers and onions for more bulk.
• Low-carb: serve in butter lettuce leaves instead of tortillas.
• Spice level: stir in crushed red pepper or a dash of cayenne to the fajita seasoning for heat.

Your questions answered

How long does the whole recipe take?

Active cooking time is about 15 to 20 minutes. With the short marinating and resting times, plan on 30 minutes from start to table.

Can I use a different cut of steak?

Yes. Flat iron or hanger steak also sear well. Adjust cooking time by thickness. Avoid very thick steaks unless you plan to finish at lower heat to reach the desired doneness.

What is the safe internal temperature for steak?

For safety and best texture, aim for 130 to 135°F for medium-rare and 140 to 145°F for medium. Use an instant-read thermometer in the thickest part to check. Remember carryover cooking will raise the temperature a few degrees while resting.

Can I prep this ahead for a party?

You can slice and refrigerate the cooked steak and undercook the peppers slightly; reheat both on the griddle just before serving. Warm tortillas and finish toppings right before guests arrive to keep everything fresh.

How do I keep tortillas from tearing?

Warm them gently on the griddle or wrapped in foil in a low oven. Soft, warm tortillas bend without breaking. Brush with a tiny bit of oil if they seem dry.

Blackstone Steak Fajitas

Quick and smoky Blackstone steak fajitas featuring tender skirt steak, charred peppers, and warm tortillas, ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Tex-Mex

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 1 lb skirt steak or flank steak Skirt has more fat and flavor; flank is leaner.
• 2 tablespoons olive oil Use a high smoke point oil if your griddle runs very hot.
• 1 medium bell pepper, sliced into strips Any color
• 1 medium onion, sliced into rings or half moons
• 1 tablespoon fajita seasoning Store-bought or homemade
• to taste Salt and pepper
• tortillas, warmed flour or corn, your preference
• to taste Toppings: salsa, guacamole, sour cream, chopped cilantro, lime wedges

Method

 

Preparation

1. Preheat the Blackstone griddle on medium-high until very hot. Oil the surface lightly if needed.
2. In a bowl, toss the steak with olive oil, fajita seasoning, salt, and pepper. Let it rest for 10 to 20 minutes at room temperature to absorb flavors.

Cooking

1. Place the steak on the hot griddle. Do not move it. Cook 4 to 5 minutes to develop a crust.
2. Flip the steak and cook another 4 to 5 minutes for medium-rare to medium. Adjust time for thickness and desired doneness.
3. Transfer steak to a cutting board and let it rest for 5 to 7 minutes. This keeps juices in the meat.
4. Slice the steak thinly against the grain for maximum tenderness.
5. On the same griddle, add the bell pepper and onion. Cook until tender and slightly charred, about 3 to 4 minutes. Toss occasionally with tongs.
6. Warm tortillas on the griddle for 20 to 30 seconds per side until pliable and lightly toasted.

Serving

1. Assemble each tortilla with sliced steak, peppers, onions, and your favorite toppings. Serve immediately.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 25gProtein: 20gFat: 18gSaturated Fat: 5gSodium: 300mgFiber: 3gSugar: 5g

Notes

Store cooked steak and vegetables in an airtight container in the refrigerator for up to 3 to 4 days. Keep tortillas separate or wrapped in foil to maintain softness. For freezing, place cooled steak slices in a freezer-safe bag with a little juice to prevent drying and use within 2 months.

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