Hot, steamy fuh-jy-tas on the Blackstone last night.
Steak Fajitas
1 ½ pounds flank steak or steak of your choice
2 Tablespoons olive oil
1 red bell pepper sliced
1 yellow bell pepper sliced
1 onion sliced
3 cloves garlic minced
2 Tablespoons vegetable oil
Fajita Seasoning
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Mix fajita seasonings in small mixing bowl until combined and set aside.
Slice steak against the grain into small slices about half inch thick. Place into bowl or resealable on gallon sized bag and add 1 Tablespoons olive oil, toss to coat. Then add half of mixed fajita seasoning to meat and toss to coat.
In another bowl or resealable gallon size bag add vegetables and remaining olive oil. Toss to coat then add in remaining fajita seasoning and mix until coated.
Preheat the Blackstone for about 5 minutes over medium high heat. Pour vegetable oil on preheat griddle and spread out.
Put the steak and vegetables on hot, oiled griddle. 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.
During the last minute of cooking place tortillas on griddle to warm.
Remove the steak, vegetables and tortillas from griddle and serve.

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