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Blackstone Steak Fajitas with Citrus Marinade

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You’re going to love these perfect Blackstone steak fajitas! Tender flank steak marinaded in orange, lime, cilantro, avocado oil, and spices makes for a dinner the entire family will go crazy for! No Blackstone? No problem! This meal also cooks up great in a cast-iron skillet.

This is a platter of blackstone steak fajitas with steak, peppers, onions, and a bowl of chips and tortillas.

We got our Blackstone about one year ago now. My husband had been wanting one for a long time, but I was wondering if we could justify the cost and if we really needed one. It looked cool, but I figured anything we could make on a Blackstone could be made with a cast iron skillet or our electric griddle.

However, we were then surprised to find out that my husband could get one through an incentive program associated with his job (wouldn’t it be nice if all of us could get incentives like Blackstones? Heh!) Anyway, he ended up with his Blackstone after all!

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 recipe is definitely worth making with or without a fancy Blackstone.

Ingredients

To make these delicious Blackstone fajitas, you need:

Peppers – The vibrant colors of bell peppers make this such a fun meal. I had some tri-color peppers in the fridge that needed to get used up, so I used red, orange, and yellow. Green peppers are also a great choice! Sliced jalapenos also add a nice touch to the veg, but can be skipped if you don’t like heat.

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.

These are the ingredients for the Blackstone steak fajitas on a dark backdrop.

Instructions

​These super simple steps will lead you to your fajita feast.

This is someone slicing a flank steak on a wooden cutting board.

1. Slice Steak

Slice your flank steak into thin pieces. Make sure you slice against the grain. If you can slice the steak while it is still slightly frozen in the middle, it will be much easier to slice! (**Not TOO frozen, just slightly). Place the steak slices in a large marinating container or gallon-sized ziplock bag.

This is a lime being zested into a small glass bowl of marinade ingredients.

2. Prep Marinade

Add the avocado oil, garlic, and spices to a small bowl. Zest the orange & limes into the bowl, then squeeze the juice from the fruit into the bowl. Chop half of the cilantro (save the other half for toppings) and add to the marinade. Whisk to combine.

This is a glass food container with sliced raw steak and the marinade pouring on top of it.

3. Marinate Steak

Pour marinade over the steak, stirring to coat evenly. Seal the steak and place in the fridge for at least 2 hours, if not overnight.

This is a wooden cutting board with a sliced yellow bell pepper.

4. Prep Veggies

Thinly slice the bell peppers, jalapenos, and white onion. Put in a large Tupperware container or Ziploc bag and refrigerate until needed.

This is a blackstone flat top with sliced bell peppers, jalapenos, and onions.

5. Cook Veggies

After the steak has marinated for at least a couple of hours, preheat the Blackstone to high. Add 1-2 tbsp avocado oil to the griddle and spread into a thin layer. Then toss your veggies onto the flat top in a single layer to cook, stirring frequently, until soft and nicely charred. Scoop up the veggies onto a platter to remove from the heat. Set aside.

This is a blackstone griddle with marinated flank steak cooking on top.

6. Cook Steak & Serve

Pour your marinated steak onto the flat top and cook until no longer red in the middle and until you reach your desired level of doneness, about 5-7 minutes. Remove the meat from the flat top and place it on the platter with the vegetables. Serve with tortillas and your favorite toppings, like cilantro, cheese, and sour cream.

Quick Tip

Make sure your Blackstone (or cast iron skillet) is completely heated up before you add the avocado oil. This will help ensure a nonstick surface for the veggies. You do not need to add more oil to cook the steak (it’s marinated in plenty of oil!)

Serving Suggestions

If desired, heat your tortillas briefly on the Blackstone before serving; just about 20-30 seconds per side. Pillowy warm tortillas will bring our Blackstone steak fajitas recipe to the next level!

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.

This is a plate with 2 steak fajitas, sour cream, salsa, and an avocado made on the Blackstone.

Feeding a Large Group

This recipe makes a great meal for large family dinners or dinner parties, especially if you have a big Blackstone! Scale this recipe up as needed to accommodate the amount of guests. This recipe serves 8 people as written, but if there are some with voracious appetites, I would use 2.5 to 3 lbs of meat instead of just 2 lbs. You do not need to add more veggies–this already makes a lot of those.

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.

Substitutions & Variations

If you’re short on some of the ingredients, here are some substitutions that could work for you:

  • 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.
This is a gray platter with blackstone steak fajitas and veggies.

Cleaning Your Blackstone

After your cook is over, turn off the grill and allow it to cool enough so you can work to clean it, but don’t let it cool too much. Scrape the surface with a metal scraper or spatula. Wipe it down with some paper towels. If needed, pour some water on the griddle while it’s still hot to help loosen stuck-on food.

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.

Related Recipes

Give some of these other delicious & healthy dinners a try:

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!

Make These Sizzlin’ Steak Fajitas Today!

These Blackstone steak fajitas are sure to become a family favorite you make again and again.

Make it today! And let me know in the comments how it goes! 🙂

This is a gray platter with fajita veggies and cooked flank steak.
Print Recipe
5 from 1 vote

Blackstone Steak Fajitas

These lean & healthy steak fajitas are super easy to whip up on your Blackstone or any other skillet!
Cook Time20 minutes
Marinating Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: blackstone fajitas, blackstone recipes, healthy blackstone recipes, macrofriendly fajitas, steak fajitas
Servings: 8
Calories: 331kcal
Author: Holly Lee
Cost: $20

Equipment

Ingredients

Marinated Steak

  • 2 lb flank steak
  • 1/2 cup avocado oil or olive oil
  • 2 large limes for zest & juice
  • 1 large orange for zest & juice
  • 1 tbsp minced garlic
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 2 tsp chili powder
  • 1 bunch fresh cilantro
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Fajita Veggies

  • 2-3 bell peppers any color
  • 1 large white onion
  • 2 jalapenos
  • 1-2 tbsp avocado oil for cooking

Instructions

  • Slice flank steak thinly against the grain (tip: this is easier to do if the steak is still slightly frozen in the middle). Add steak to a large container or ziploc bag and set aside.
  • Prep the marinade. Add the avocado oil, garlic, and spices to a small bowl. Zest the orange & limes into the bowl, then squeeze the juice from the fruit into the bowl. Chop half of the cilantro (save the other half for toppings) and add to the marinade. Whisk to combine, then pour over the steak, stirring to evenly coat. Seal the steak and place in the fridge for at least 2 hours, if not overnight.
  • Prep the fajita veggies by thinly slicing the bell peppers & white onion. Slice the jalapenos into rings. Refrigerate veggies in a large Tupperware container until ready to cook.
  • Preheat your Blackstone to high. Add 1-2 tbsp avocado oil to the griddle and spread the oil out into a thin layer, then toss your veggies onto the flat top. Cook, tossing frequently, until soft and lightly charred. Scoop up the veggies onto a platter to remove from the heat. Set aside.
  • Pour your marinated steak onto the flat top and cook until no longer red in the middle and you reach your desired level of doneness, about 5-7 minutes.
  • Remove meat from the flat top and place on the platter with the vegetables. Serve with tortillas and your favorite toppings, like avocado, cilantro, cheese, and sour cream.

Video

YouTube video

Notes

Store leftovers in an airtight container in the fridge. Eat within 3-4 days.

Nutrition

Calories: 331kcal | Carbohydrates: 8g | Protein: 25g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 68mg | Sodium: 218mg | Potassium: 593mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1834IU | Vitamin C: 76mg | Calcium: 53mg | Iron: 2mg

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One Comment

  1. 5 stars
    This marinade was super yummy. I love how fast this was to cook. Unfortunately no leftovers for lunch tomorrow…we went to town on these!

5 from 1 vote

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