Posted by Quick and easy Steak Fajitas cooked on your outdoor griddle. Cook your steak, peppers and onions right on your griddle plus, warm the tortillas for an easy meal.
PREPRATION TIME:
- Prep:10 minutes
- Cook:10 minutes
- Total:20 minutes
INGREDIENTS:
- 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
Serving Suggestions
- flour tortillas
- salsa
- sour cream
- lettuce
- cheese
INSTRUCTIONS:
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Mix fajita seasonings in small mixing bowl until combined and set aside.
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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.
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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.
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Preheat the Blackstone for about 5 minutes over medium high heat. Pour vegetable oil on preheat griddle and spread out.
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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.
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During the last minute of cooking place tortillas on griddle to warm.
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Remove the steak, vegetables and tortillas from griddle and serve with desired toppings.
TIPS:
Store any leftovers in an air tight container in the refrigerator for up to 3 days. These do not freeze the best as the vegetables tend to become mushy after thawing.
The main thing when reheating a fajita is to get them just warm and not cook them again or the steak becomes tough and chewy. Short bursts in the microwave or a skillet with a little water on low heat works the best.
Any type of outdoor or indoor griddle will work, the cast iron of the Blackstone gives it that nice heat and flavor. Another great option indoors is a cast iron skillet.Usually a cast iron skillet is smaller and you will have to cook the meat in a couple batches. You want to be able to spread this out evenly to get it to char and not “steam” if it’s piled on top of each other.
NUTRITION INFORMATION:
Calories: 220kcal (11%), Carbohydrates: 5g (2%), Protein: 25g (50%), Fat: 11g (17%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 68mg (23%), Sodium: 262mg (11%), Potassium: 521mg (15%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 847IU (17%), Vitamin C: 64mg (78%), Calcium: 39mg (4%), Iron: 2mg (11%)
