Blackstone Steak Fajitas with Citrus Marinade

And I must say…we do really love this thing. While most of the things we make could indeed be made in a large cast iron skillet or tabletop griddle, cooking outside in the fresh air on a quality flat top grill with powerful, even heating elements…it makes cooking dinner something special.

So anyway, if you have a Blackstone like us and want to try a quick healthy dinner recipe with it, you’re going to love these fajitas.

However, if you don’t have a Blackstone, these fajitas can be made in a large cast iron skillet on the stovetop just the same! This delicious summer recipe is definitely worth making with or without a fancy Blackstone.

White Onion – White onion is the perfect type of onion for fajitas.

Flank Steak – Flank steak is a great choice for fajitas because it is lean and flavorful. It can be a tougher cut of meat, but when it’s sliced into thin strips (against the grain!) and marinated, it becomes deliciously tender. Skirt steak can also be used if desired, but skirt steak is higher in fat which will change the final macros of this meal (if it matters to you!)

Orange & Limes – We will use the juice & zest from an orange and a couple of limes in the marinade. Bottled lime juice & orange juice (about 1/4 cup of each) can be used if desired, but there’s no replacement for the flavor that zesting the peels bring to the dish, so I recommend whole fruits if possible.

Cilantro​ – A bunch of cilantro can be split in half for the marinade and for fajita toppings.

Garlic ​- for flavor!

Avocado Oil ​- Used in the steak marinade plus as needed for cooking on the flat top. Olive oil can also be used.

Spices​ – Cumin, oregano, paprika, chili powder, salt & pepper

Tortillas & toppings – Grab some fajita tortillas and sour cream, salsa, cheese, avocado…whatever toppings you like. If you need a low-calorie option, the low-carb tortillas taste great and have less calories than regular.

This recipe is a complete meal on its own, but we all like to have it with a side of tortilla chips.

These Blackstone steak fajitas make a great option for meal prep if you are the prep-ahead type. It makes a TON of veggies and you can easily scale the amount of meat & marinade up if needed.

If you need to keep the meats, veggies, and tortillas warm buffet style, use some pre-heated crockpots that you can transfer the food to after cooking! That works like a charm.

• While a big ol’ flank steak makes this recipe easy to prep, you can use any boneless steaks you may have on hand. Prep them just the same, slicing thinly against the grain and marinating.
• If you don’t have a Blackstone, use a large cast-iron skillet or electric tabletop griddle.
• Use olive oil instead of avocado oil. (Contrary to popular belief, yes you CAN use olive oil with high heat. Olive oil is one of the most stable oils on our planet. Not being safe past its smoke point is a myth. Read about cooking with olive oil here, and if further convincing is needed, check out this study ACTA Scientific).
• Use a packet of fajita seasoning instead of the spices & seasonings listed in the recipe card.
• If you don’t have limes or oranges on hand, use bottled juice. The citrus flavor will be muted without the zest, but it will still be tasty.
• You can also use chicken breasts to make chicken fajitas, or use a blend of chicken and steak! Be aware that chicken has a slightly longer cooking time, so I recommend cooking the chicken and steak in separate piles on the flat top. Be sure to cook chicken to a minimum internal temperature of 165°F.

Wipe the flat top dry, then wipe a very thin layer of oil over the top of the griddle.

See the full guide for Blackstone Care & Maintenance here.

Other Blackstone Recipes

Try out my Smoky Garlic Blackstone Asparagus and my Jamaican Jerk Blackstone Chicken Thighs for some other easy and tasty Blackstone recipes!