Blackstone Steak Fajitas Food

BLACKSTONE STEAK FAJITAS

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.

BLACKSTONE STEAK FAJITAS

Steps:

• Cut steak Into bite-sized pieces.
• Prepare marinade In large bowl. Stir to combine and add the steak pieces. Stir and let marinate for 30 minutes.
• While steak marinates In the delicious fajitas seasoning, prepare the veggies. Chopping them Into bite-sized pieces.
• Heat the Blackstone on high. Using the metal spatulas to spread a thin layer of oil on the griddle. When the Blackstone Is heated dump the veggies on the grill and spread Into a thin single layer.
• Cook the veggies 2-3 minutes WITHOUT stirring. While veggies cook season with salt, black pepper, and garlic powder.
• Flip veggies and cook anther 2-3 minutes or until the veggies are HALFWAY cooked.
• When the veggies are half way done, push them to one side of the Blackstone and turn DOWN the heat on that side to low.
• Add another thin layer of oil to the empty side where you will be cooking the fajita steak.
• Dump the steak on the grill and spread It out so It cooks In a single layer. Let the steak cook for 2-3 minutes WITHOUT stirring. The goal Is to get the meat to char but not burn.
• Flip the steak and repeat the cooking process until the meat Is done the way you like It.
• When the meat Is done, add the tomatoes to the meat side of the grille. Flip the veggies side and continue cooking on low.
• When tomatoes are the way you like, combine the veggies with the meat mixture. Taste for seasoing. You may have to add a little, salt, black pepper, or garlic powder.
• Serve with warm tortillas. Top with avocado, guacamole, cheese and or sour cream.

BLACKSTONE CHICKEN, STEAK AND SHRIMP FAJITA

Steps:

• Whisk together the lime juice, oil, garlic, chile powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes.
• Set all 4 burners to high on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
• Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter.
• Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side.
• Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese.