If you’re a fan of outdoor cooking, you already know the magic of a Blackstone griddle. Now imagine that sizzling magic paired with tender skirt steak, caramelized peppers, and onions—all wrapped in the bold, citrusy flavors of carne asada fajitas.
This recipe isn’t just a meal; it’s a Blackstone experience you’ll come back to time and again.
Why Your Blackstone Is Perfect for Carne Asada Fajitas
The Blackstone griddle takes fajita night to the next level. Its wide, flat surface delivers even heat, ensuring your steak cooks with a perfect sear while your veggies caramelize to smoky perfection.
With enough space to cook everything side-by-side, the Blackstone makes it easy to bring bold, restaurant-quality fajitas to your table—or straight to your outdoor gathering.
The ability to manage different temperature zones on the griddle means you can sear the steak over high heat while keeping the veggies warm and tender on the cooler side. It’s this versatility that makes the Blackstone griddle the ultimate tool for fajita lovers.
Pro Tips for Blackstone Fajitas
- Preheat for Success: Give your Blackstone a few minutes to reach medium-high heat. A hot surface ensures the perfect sear and locks in the steak’s juices.
- Oil the Surface: A drizzle of olive oil prevents sticking and helps your fajitas achieve that signature Blackstone char.
- Season Generously: Use a blend like Blackstone Tequila Lime Seasoning to add a zesty kick to your veggies and steak.
Make It Your Own Recipe
One of the best things about cooking fajitas on a Blackstone griddle is how easily you can customize the dish. Whether you’re accommodating dietary needs or exploring new flavor profiles, the possibilities are endless:
- Vegan-Friendly: Replace the steak with marinated tofu, mushrooms, or zucchini for a plant-based twist that grills beautifully on the Blackstone.
- Low-Carb Options: Skip the tortillas and serve your fajitas over a bed of cauliflower rice or fresh salad greens.
- Turn Up the Heat: Add extra jalapeños or sprinkle crushed red pepper flakes onto the veggies for more spice.
Mediterranean Flair, Blackstone Style
Want to infuse a Mediterranean touch into this classic recipe? Swap lime juice for lemon, and add a sprinkle of oregano and garlic to the marinade.
Griddle a side of pita bread or pair your fajitas with hummus for a fusion-inspired twist. The Blackstone’s large cooking surface makes adding these extras a breeze.
Perfect Pairings for Fajita Night
Complete your Blackstone fajita meal with sides and toppings that will wow your guests:
- Cilantro-Lime Rice: Cook it indoors or use a small griddle-safe pot for a complete outdoor experience.
- Homemade Guacamole: A creamy dip that complements the smoky, charred flavors.
- Griddled Veggies: Eggplant, zucchini, or artichokes make excellent additions and grill perfectly on the Blackstone.
Why This Recipe Is a Blackstone Winner
Carne asada fajitas cooked on a Blackstone griddle aren’t just delicious—they’re a showstopper. The griddle’s high-heat surface creates a smoky, flavorful crust on the steak and caramelizes the peppers and onions like no other cooking method can.
The marinade does all the heavy lifting, infusing the steak with citrus, spice, and smokiness before it even hits the griddle.
Blackstone griddles are built for moments like this: when you’re cooking for friends, family, or just yourself and want the food to taste as amazing as the process feels. These fajitas are quick to prepare, easy to customize, and perfect for showcasing what your Blackstone can do.
So fire up your griddle, let the sizzle speak for itself, and enjoy carne asada fajitas that are as bold and versatile as the Blackstone griddle you cook them on. Your outdoor kitchen just found its new go-to recipe!
Blackstone Carne Asada Fajitas Recipe
Equipment
- Large resealable plastic bag
- Griddle or large skillet
- Small mixing bowls
- Knife and cutting board
Ingredients
- For the Marinade:
- 1 lb. outside skirt steak
- 3 limes juice only
- 1 orange juice divided; reserve half for cooking
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- Olive oil
- Salt and pepper
- For the Vegetables:
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 sweet yellow onion julienned
- For the Jalapeño Honey Sauce:
- 3 red jalapeño peppers sliced
- 1 tablespoon honey
- ¼ cup red wine vinegar
- Salt and pepper
- For Serving:
- Blackstone Tequila Lime Seasoning or any fajita seasoning blend
- ½ cup sour cream
- 1 bunch cilantro for garnish
- Flour tortillas
Instructions
- Marinate the Steak:
- In a large resealable plastic bag, combine skirt steak, lime juice, half the orange juice, cumin, chili powder, smoked paprika, a pinch of salt and pepper, and a drizzle of olive oil. Seal the bag and mix to coat the steak evenly. Let marinate in the refrigerator for 1 hour.
- Prepare the Jalapeño Sauce:
- Slice the jalapeños and place them in a small mixing bowl. Add the red wine vinegar, honey, a pinch of salt, and pepper. Mix and let sit for 30 minutes.
- Cook the Vegetables:
- Preheat your griddle to medium-high heat. Add a drizzle of olive oil, then cook the bell peppers and onions. Sprinkle with Blackstone Tequila Lime Seasoning and toss to coat evenly. Sauté for 3-4 minutes, then push them to the cooler side of the griddle to keep warm.
- Grill the Steak:
- Heat the griddle to high heat. Remove the skirt steak from the marinade and grill for 2-3 minutes per side. When halfway cooked, add the reserved orange half to the griddle, cut side down, to caramelize.
- Prepare the Sauce:
- In a small bowl, mix the sour cream with a few tablespoons of the jalapeño honey mixture and a few dashes of Blackstone Tequila Lime Seasoning. Adjust seasoning as needed.
- Slice and Assemble:
- Once the steak is cooked to your desired doneness, remove it from the griddle and let it rest for a few minutes. Slice the steak against the grain into thin strips.
- Warm the tortillas on the griddle if desired. Serve with the steak, sautéed vegetables, jalapeño honey sauce, and garnish with fresh cilantro.
Notes
Cooking Tips: Let the steak rest before slicing to preserve its juices. Adjust seasoning levels according to personal taste.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.