Happy Taco Tuesday! Oil up your Blackstone and get busy! I love cooking on my Blackstone. Easy cleanup and no mess in the kitchen. Plus, I get to choke down a couple of cigs while cooking! Just like the good ole days when I was a line cook at Denny’s!
Steak Fajitas on the Blackstone
2 pounds skirt steak or steak of your choice
Vegetable oil, for cooking
1 green, yellow and red bell pepper, sliced
2 yellow onions, peeled, halved and sliced into half-moons
4 cloves garlic, minced
Fresh cilantro, for serving
Sour cream or crema, for serving
Juice from two limes, plus wedges, for serving
Cotija or queso fresco cheese, for serving
Flour tortillas
Fajita Seasoning
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Kosher salt and fresh ground pepper, to taste
Mix fajita seasonings in small bowl and set aside.
Slice steak against the grain into small slices. Place into bowl or gallon sized zip-loc bag and add olive oil, toss to coat. Then add half of the fajita seasoning to meat and toss to coat. Add a squeeze of lime. Marinate the meat for 30 minutes.
In another bowl or gallon sized zip-loc bag, add vegetables and olive oil. Toss to coat then add in remaining fajita seasoning and mix until coated. Marinate the vegetables for a few minutes.
Preheat the Blackstone for about over high heat. Pour vegetable oil on the preheated griddle and spread out.
Put the steak and vegetables on the griddle. Discard the marinade. Cook for 8-10 minutes, tossing the steak and vegetables a few times. You want these to be slightly charred and cooked through. During the last few minutes add garlic and a squeeze of lime.
Place tortillas on the griddle to warm.
Remove the steak, vegetables and tortillas from griddle and serve with your toppings.