The smell of sizzling beef, griddled peppers and
onions will fill your backyard when cooking fajitas on the Blackstone.
It's super easy to make and you'll definitely want to check out this delicious marinade.
It's time to feed a crowd with a Tex-Mex favorite. A flat top griddle is the perfect cooking surface
for a big batch of fajitas. Let's go through the steps for a great batch of these, and we have a
trick that'll really entice the crowd. We'll start with making the marinade first. A little
soy sauce gives a nice backbone of umami and lime juice provides a bright acidity and will help to
tenderize. Adding oil will facilitate a nice sear, and some honey will add a touch of sweetness and
aid in browning as well. Adobo seasoning is a great all-in-one seasoning so we'll use a
generous amount. The addition of cumin will give it the right amount of Tex-Mex flavor. Incorporate
all ingredients and set aside about a quarter of the marinade for later. The rest will go into a
zip top plastic bag for marinating the beef. We'll be using two of the best cuts for making fajitas.
Here we have Certified Angus Beef flank steak, as well as outside skirt steak. If you can find
skirt at the grocery store I would suggest that you use it in this recipe. It has some
great marbling and a deep rich flavor that is just awesome. To make this a little easier I'm
going to cut the flank steak in half as well as cutting the skirts in a few pieces. This
will make them more manageable when they're cooking on the griddle. Now we'll get all the
beef into the marinade and make sure that it is fully coated. Press out as much air as possible,
and move the beef around in the marinade. You want to make sure that the flavor is fully distributed
all over the surface of the beef. Now into the refrigerator with the beef, and let it marinate at
least two hours. While that marinates we can start prepping our fajita veggies. We'll use two red
onions and give them a nice julienne. Red onion gives fajitas some nice color, and they don't
have too much of a bite. We'll also slice up some bell peppers. I like to use three different colors
just so the fajitas pop a little bit. Slice them about the same thickness as the onions. Preheat
the Blackstone to medium high and add a little high temp oil to get those onions sauteing. I
usually get them started cooking before adding the bell peppers, and season everything with a little
salt. Keep the veggies moving while they cook so that they cook evenly and don't char too much.
Peppers and onions are just about done. I'm going to turn this side to low, move everything over,
turn this side to high and start searing my beef. The griddle should come up to temp fairly quickly
so once it starts smoking add the marinated beef. We're not necessarily trying to cook the beef all
the way through here. This sear is to develop some color and flavor before we slice it up and
put it back onto the griddle. You can see the nice browning we're getting. A lot of that is
from the soy sauce and the honey and the marinade. That beef is looking so good, and the smell coming
from this is making me impatient to dive right in. Once they have developed some nice color hold them
from the griddle. You will want the beef to rest a while before slicing into it. While the beef rests
we'll start to get ready to serve the fajitas, and we'll want to get the peppers and the onions set
aside. Using aluminum pans will make cleanup quick and easy, not to mention you can keep the fajitas
warm right on the griddle over low heat. This is also a good opportunity to give the Blackstone
a quick clean just scrape up any debris and pour a little water over it while it's still hot. The
water will help to lift off anything that's stuck to the griddle. Once the water and debris are
scraped off, hit the surface with a little oil to help re-season the cast iron. Make sure it's well
coated, and wipe off any excess and you're good to go While the grill is still hot and clean we
can start toasting the tortillas. Heat them over medium high. Don't skip this step. Nothing beats
a toasty warm tortilla when making fajitas or tacos. Then wrap them in a warm damp towel.
It's time to start slicing all this beautiful steak. Make sure to find the grain of the skirt,
and slice thinly against it. Slicing thinly against the grain shortens the fibers in the
meat which results in a super tender bite. Slice the flank steak in a similar fashion,
thin and against the grain. Here's where we'll use that reserved marinade. Pour it in the bottom of
another aluminum pan and bring it to a simmer. We'll add the beef into that same aluminum pan
and toss with the reserved marinade. This will give the beef a little extra coating of seasoning
and initiate that sizzle that makes your mouth water when you hear it. Sizzling fajitas on the
Blackstone a super easy way to feed a group of your friends. Alright now everybody come
on through and start building your fajitas. That warm tortillas we've got skirt steak, this side is
flank steak. Serve this with an array of toppings and let your friends build their own. The best
part is that the griddle is already clean and you can just sit back and enjoy the meal with friends.
Blackstone fajitas are great for a backyard party or tailgating a lot of your favorite game. Cheers!
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