Blackstone Carne Asada Fajitas Recipe
This Blackstone Carne Asada Fajitas recipe uses the high-heat power of your Blackstone griddle to sear tender skirt steak, caramelize citrus, and cook vibrant peppers and onions. Perfectly seasoned and packed with smoky, grilled flavor, it’s a quick and easy way to create a restaurant-quality fajita meal at home.
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
Variations: Substitute skirt steak with flank steak if unavailable. For a spicier fajita, include extra jalapeños or a splash of hot sauce in the sauce.
Cooking Tips: Let the steak rest before slicing to preserve its juices. Adjust seasoning levels according to personal taste.
Cooking Tips: Let the steak rest before slicing to preserve its juices. Adjust seasoning levels according to personal taste.
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