BLACKSTONE STEAK FAJITAS
Fresh, tender steak quickly marinated before being cooked on a hot gas griddle. Serve with seared bell peppers and onions and all of the tortillas you can handle.
Provided by Or Whatever You Do
Categories Blackstone Griddle Recipes
Number Of Ingredients 9
Steps:
- Slice your steak into thin strips again the grain. Season with salt, pepper, and 1 1/2 tablespoons of the Fajita seasoning. Place it in a container or plastic baggie. Add in the El Pato Jalapeno Salsa and let sit for 30 minutes.
- While your steak is sitting, slice your vegetables and season with the remaining Fajita seasoning.
- Preheat your Blackstone griddle over high heat for 10-15 minutes. Lay down your oil and spread it out evenly before putting down your meat on one side of the griddle and veggies on the other.
- Cook the steak, flipping occasionally until it is at your desired level of doneness. Remove the vegetables from the griddle when they are still tender-crisp.
- Heat your tortillas on the griddle briefly before serving with all of your favorite fajita toppings.
Nutrition Facts : Calories 688 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 46 grams fat, Fiber 1 grams fiber, Protein 60 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 512 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
STEAK AND CHICKEN FAJITAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 fajitas
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, lime zest and juice, garlic, chili powder, cumin, coriander, brown sugar, 1 teaspoon salt and a few grinds of pepper in a small bowl. Put the steak in a medium bowl. Place the chicken between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet or a heavy skillet until 1/2 inch thick. Transfer to a separate bowl. Divide the marinade between the steak and chicken and toss well. Refrigerate 30 minutes.
- Preheat a grill to medium high. Oil the grates. Remove the steak and chicken from the marinade and season with salt. Grill, covered, 3 to 5 minutes per side for the steak and 6 to 7 minutes per side for the chicken. Transfer the steak and chicken to a cutting board and let rest 10 minutes.
- Meanwhile, brush the bell peppers and onions with vegetable oil; season with salt. Cover and grill, turning, until charred, 6 to 8 minutes. Transfer to the cutting board. Wrap the tortillas in foil and warm on the grill, flipping once, 5 minutes. Slice the bell peppers and separate the onions into rings. Slice the steak and chicken. Serve the meat and vegetables with the tortillas and assorted toppings.
BLACKSTONE STEAK FAJITAS
Quick and easy Steak Fajitas cooked on your outdoor griddle. Cook your steak, peppers and onions right on your griddle plus, warm the tortillas for an easy meal.
Provided by Julie Evink
Categories Main Course
Time 20m
Number Of Ingredients 17
Steps:
- Mix fajita seasonings in small mixing bowl until combined and set aside.
- Slice steak against the grain into small slices about half inch thick. Place into bowl or resealable on gallon sized bag and add 1 Tablespoons olive oil, toss to coat. Then add half of mixed fajita seasoning to meat and toss to coat.
- In another bowl or resealable gallon size bag add vegetables and remaining olive oil. Toss to coat then add in remaining fajita seasoning and mix until coated.
- Preheat the Blackstone for about 5 minutes over medium high heat. Pour vegetable oil on preheat griddle and spread out.
- Put the steak and vegetables on hot, oiled griddle. Cook for 8-10 minutes, tossing the steak and vegetables a few times. You want these to be slightly charred and cooked through. During the last few minutes add garlic.
- During the last minute of cooking place tortillas on griddle to warm.
- Remove the steak, vegetables and tortillas from griddle and serve with desired toppings.
Nutrition Facts : Calories 220 kcal, Carbohydrate 5 g, Protein 25 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 262 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
CHICKEN AND STEAK FAJITAS
Provided by Giada De Laurentiis
Categories main-dish
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
- In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
- Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
- Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
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- Brush the skirt steak with some of the olive oil and season with some of the fajita seasoning, kosher salt, and pepper. Put the bell peppers, onion, and garlic in bowl and toss with remaining olive oil, fajita seasoning, kosher salt and pepper to evenly coat the veggies.
- Preheat the Blackstone for about 5 minutes over medium high heat. Put the steak and veggies on the Blackstone. Cook for 8 to 10 minutes total, flipping the steak halfway through and tossing the veggies a few times.
- Serve the steak and veggie fajitas in the tortilla with additional toppings of choice such as salsa, sour cream, lettuce, and cheese.
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