Ingredients:
- 5 lbs Flank Steak or Skirt Steak, trimmed and sliced thinly against the grain
- 2 tablespoons Olive Oil (for marinade)
- Juice of 2 large limes
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Dried Oregano
- ¾ teaspoon Salt
- ¾ teaspoon Black Pepper
- 2 large yellow onions, sliced into thick strips
- 3 large bell peppers (mixed colours), cored, seeded, and sliced into strips
- 2 tablespoons Olive Oil or Neutral Oil (for cooking)
- Pinch of Salt & Pepper (for vegetables)
- 12 Flour Tortillas (fajita size), warmed
- Optional Garnishes: Sour cream/Greek yogurt, shredded Monterey Jack cheese, fresh cilantro, salsa, guacamole
Instructions:
- Marinate the Steak: Combine all marinade ingredients (olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper) in a bowl. Add the sliced steak, toss well to coat completely. Cover and refrigerate for at least 30 minutes.
- Preheat the Griddle: Preheat the Blackstone griddle or large skillet to medium-high heat (around 400°F / 200°C). Add a thin layer of oil, ensuring it shimmers across the surface.
- Sear the Steak: Remove the steak from the marinade, discarding excess liquid. Add the steak to the hottest part of the griddle in a single layer. Cook quickly—about 2–3 minutes per side—until nicely browned and just cooked through. Do not crowd the pan; work in batches if necessary. Remove steak and set aside on a warm plate.
- Cook the Vegetables: Add the remaining oil to the griddle. Add the onions and peppers. Season lightly with salt and pepper. Sauté, stirring and scraping the surface frequently, for 7–10 minutes until tender-crisp and showing good char marks.
- Combine and Finish: Return the cooked steak to the griddle with the vegetables. Toss everything together briefly (about 1 minute) to reheat the steak and mix the flavours.
- Serve: Remove the mixture immediately from the heat. Serve piping hot with warmed tortillas and your chosen toppings.