How to Make Skirt Steak Fajitas on a Blackstone Griddle

Fajitas on a Blackstone griddle are one of those recipes every new owner should try. This version keeps it simple with skirt steak, which I like best because it’s thinner and cooks quickly, though flank or hanger steak work too.

Here are three quick tips to make your steak fajitas turn out great:

• Get the griddle nice and hot so the steak sears fast.
• Slice against the grain to keep the meat tender.
• Save a little marinade to toss back in with the peppers and onions for extra flavor.

Print Recipe

Steak Fajitas

Prep Time4 hours hrs

Cook Time30 minutes mins

Course: dinner

Cuisine: Mexican

Keyword: steak fajitas blackstone griddle

Servings: 4 people

Equipment

• 2 Spatulas

Ingredients

• 1.5-2 lb skirt steak
• ½ cup Avocado OIl
• 2 tablespoons soy sauce
• Juice of 2 limes
• 2 cloves garlic minced
• 2 teaspoon Montreal Steak Seasoning or your favorite steak seasoning
• 1 teaspoon black pepper
• 2 teaspoons cumin
• 2 teaspoons chili powder

Instructions

• Mix all marinade ingredients and add steak. Marinate 2–8 hours.
• Remove steak and let sit 20–30 min. Pat dry lightly—don’t wipe off seasoning.
• Preheat griddle to medium-high (450–500°F).
• Add oil and lay down steak. Cook 3–4 min per side. Remove and rest.
• Add a little more oil and cook peppers and onions 5 min in steak juices. Add a splash of water to deglaze.
• Slice steak thinly against the grain.
• Add steak back to griddle with veggies. Toss to combine.
• Serve with warm tortillas or over rice.