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Blackstone Steak and Chicken Fajitas Recipe Easy Sautéed Peppers Guide

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Juicy steak and chicken fajitas cooked on a Blackstone griddle with perfectly sautéed peppers and onions, delivering a smoky, savory, and fresh flavor combination that’s quick and easy to prepare.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced against the grain
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons olive oil (for marinating and cooking)
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped (optional garnish)
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • Salt to taste
  • 8 small flour or corn tortillas (warmed)
  • Sour cream or Greek yogurt
  • Shredded cheese (cheddar or Mexican blend)
  • Fresh salsa or pico de gallo
  • Avocado slices or guacamole

Instructions

  1. In a large mixing bowl, combine olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice. Toss in the thinly sliced flank steak and chicken breasts, ensuring each piece is well coated. Cover and let marinate in the fridge for 15 minutes to 2 hours.
  2. Preheat your Blackstone griddle to medium-high heat, around 400°F (204°C).
  3. Add butter and olive oil to one side of the griddle. Toss in sliced bell peppers and onions. Sprinkle with chili powder and salt. Stir occasionally, letting them soften but retain a slight crunch and develop some charred spots. When done, move veggies to a warm plate or cooler side of the griddle.
  4. Add a little olive oil to the clean side of the griddle. Place steak slices flat without crowding. Cook for 3-4 minutes per side until nicely charred and cooked through but still juicy. Remove steak to rest under foil. Repeat with chicken slices, cooking for about 4-5 minutes per side until no longer pink inside. Use a meat thermometer if needed; chicken should reach 165°F (74°C).
  5. Let steak rest a few minutes before slicing into thin strips against the grain. The chicken is already sliced and ready to go.
  6. Warm tortillas on the griddle for 30 seconds each side. Layer with steak, chicken, sautéed peppers and onions, and your favorite toppings like sour cream, cheese, salsa, and avocado. Squeeze extra lime juice for a bright finish.

Notes

Marinate meat for at least 15 minutes, up to 2 hours for best flavor and tenderness. Do not overcrowd the griddle to ensure proper searing. Let steak rest before slicing to keep it juicy. Keep the griddle clean between cooking steak and chicken to avoid flavor mixing. Use corn tortillas for a gluten-free option. Add jalapeños or cayenne for extra spice. Warm tortillas on the griddle before serving.

Nutrition

Keywords: Blackstone, steak fajitas, chicken fajitas, sautéed peppers, easy fajitas, griddle cooking, Mexican recipe, quick dinner

Find it online: https://evabakery.com/blackstone-steak-and-chicken-fajitas-recipe-easy-saut-e-ed-peppers-guide/