If you're reading this, I sure hope you love fajitas. August 18th is National Fajita Day, which means you have every excuse to fire up the Blackstone, and make some grub.
This steak-and-chicken fajita recipe is simple, loaded with flavor and made for the Blackstone griddle.
Feeds 3-6
the recipe
Ingredients
- 1 pound skirt or flank steak
- 1 pound boneless chicken thighs
- 3 bell peppers, sliced
- 1 large onion, sliced
- Flour tortillas
- Avocado oil
Marinade
- Juice of 2 limes
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 3 minced garlic cloves
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and black pepper
Optional Toppings
- Guacamole
- Pico de gallo
- Sour cream
- Shredded cheese
- Cotija cheese
- Fresh cilantro
- Lime wedges
How to Make Blackstone Fajitas
1. Marinate the Meat
Mix the marinade ingredients together. Divide it between two containers, adding the steak to one and the chicken to the other.
Refrigerate for at least 30 minutes. A few hours is even better. Never marinate raw chicken and steak together.
2. Heat the Blackstone
Preheat one side of the griddle to medium-high and the other to medium. Add a light coating of avocado oil.
The hotter side is for searing the meat. The medium side gives you room to cook the vegetables and warm tortillas.
3. Cook the Peppers and Onions
Place the peppers and onions on the griddle. Season with salt, pepper and a small pinch of chili powder.
Cook until softened with lightly charred edges, stirring occasionally. Move them to the cooler side when finished.
4. Cook the Meat
Place the chicken and steak on separate areas of the hot griddle.
Cook the chicken until it reaches an internal temperature of 165°F. Sear the steak to your preferred doneness. Remove both from the heat and let them rest before slicing.
Cut the steak against the grain to keep it tender.
5. Bring Everything Together
Return the sliced meat to the griddle with the peppers and onions. Add a small pat of butter and squeeze fresh lime juice over everything.
Toss it together for about one minute. This final step is where the whole operation starts smelling unfairly good.
6. Warm the Tortillas
Warm the tortillas on the cooler side for roughly 15 seconds per side. Fill them with the fajita mixture and your favorite toppings.
The secret is simple: use a hot griddle, avoid overcrowding the cooking surface and finish everything with butter and fresh lime. Serve immediately while the fajitas are still sizzling.
