Skirt Steak Fajitas | Blackstone Griddle Recipes

There’s nothing like the sound of skirt steak hitting a hot griddle—sizzling on contact, sending up wisps of smoky aroma as the edges crisp and caramelize. Add in a rainbow of charred bell peppers and onions, and you’ve got the makings of juicy, flavor-packed skirt steak fajitas that feel like a fiesta on a plate.

This recipe is tailor-made for the Blackstone griddle. It’s fast, foolproof, and loaded with flavor thanks to a citrusy skirt steak fajitas marinade featuring The Spice Girl Kitchen Mexican Seasoning. If you’ve been wondering how to cook skirt steak fajitas on a Blackstone, this is the method you’ll turn to again and again. Whether you’re feeding a crowd or meal-prepping for the week, these Blackstone griddle fajitas deliver restaurant-level results right in your backyard.

This post is all about Skirt Steak Fajitas | Blackstone Griddle Recipes.

Why Skirt Steak Is Best for Fajitas on a Griddle

When it comes to the best cut of steak for fajitas, skirt steak is hands-down the winner. It’s known for its bold, beefy flavor and loose, fibrous texture that soaks up marinades beautifully. Because it’s a thinner cut, it cooks lightning-fast, perfect for high-heat methods like the Blackstone griddle.

The flat surface of the Blackstone lets you get an even, smoky sear across the entire steak, locking in juices while creating that crave-worthy crust. This griddle steak fajita recipe is all about quick caramelization and maximum flavor. With just a few minutes per side, you’ll have perfectly charred, juicy steak ready to slice and serve.

Plus, when sliced thinly against the grain, skirt steak becomes irresistibly tender—no fancy techniques required. That’s why it’s the go-to for restaurant-style fajitas and taco night alike.

The Best Skirt Steak Fajita Marinade

So, what is a good marinade for skirt steak? One that hits all the right notes: bright, savory, and just a little sweet.

This skirt steak fajitas marinade checks every box. It uses orange and lime juice for acidity and tenderizing power, soy sauce for deep umami flavor, and a hint of brown sugar to help the steak caramelize beautifully on the griddle. The real star, though? My Mexican Seasoning—a bold, salt- and sugar-free blend that brings warm chili flavor, garlic, and herbs to the party.

Wondering what to marinate skirt steak in for tacos? These are the three essentials:

• Acid: Citrus juices break down tough fibers and infuse flavor
• Fat: Oil helps the seasoning cling and promotes browning
• Flavor: Spices, garlic, and soy build layers of savory depth
  

Let it marinate for at least 2 hours (or up to 8) to really let those flavors penetrate. Then toss it on your Blackstone for the ultimate fajita experience.

How to Prep the Blackstone for Grilling

Whether you’re new to Blackstone griddle recipes or a seasoned pro, properly prepping your griddle makes all the difference. Here’s how to set yourself up for success when learning how to cook skirt steak fajitas on a Blackstone.

1. Preheat Your BLACKSTONE GRIDDLE

Turn your Blackstone griddle to high heat and let it preheat for 10–15 minutes. You want it hot enough to get a nice sear on the steak—around 450–500°F is ideal. A good test? Sprinkle a few drops of water onto the surface. If they dance and sizzle immediately, you’re good to go.

2. Manage Oil Like a Pro

Before cooking, lightly coat the surface with a high smoke-point oil like avocado or canola oil. Use a squirt bottle and a paper towel or scraper to spread it evenly. This keeps food from sticking and helps with that signature fajita char.

Pro Tip: Have a second squirt bottle of water nearby. You can use it to add steam (and flavor) while cooking your veggies.

3. Use Heat Zones to Your Advantage

One of the best things about the Blackstone is its multiple burners. For skirt steak fajitas, you’ll want to set up two zones:

• High heat zone: For searing the steak quickly
• Medium heat zone: For sautéing peppers and onions
  

Start your veggies on medium so they get tender without burning, then crank up the other side for the steak. Cook the steak last—it only takes a few minutes, and you want to serve it hot and juicy right off the griddle.

4. Cook in the Right Order

• Step 1: Cook the veggies first and move them to the cooler side of the griddle or into a foil pan to keep warm.
• Step 2: Sear the marinated skirt steak on the hot side of the griddle until browned and medium-rare (about 2–3 minutes per side).
• Step 3: Let the steak rest while you quickly warm tortillas or finish off any toppings.

What You’ll Need

Ingredients:

• Skirt steak
  
• Limes
• Orange juice
• Avocado oil
  
• Garlic
• Onion
  
• The Spice Girl Kitchen Mexican Seasoning
  
• Bell peppers
• Red onion
  
• Tortillas (flour or corn)
  

Equipment:

• Blackstone griddle
  
• Tongs
• Meat thermometer
  
• Squirt bottle (for oil/water)
• Spatula
  
• Optional: tortilla warmer, cast iron tortilla press

How to Cook Skirt Steak Fajitas on a Blackstone Griddle

Make the Marinade

• Combine marinade ingredients
  
• Add steak, marinate 30 min – 2 hours (or up to 8 hours)
  

Prep the Veggies

• Slice peppers and onions
  
• Drizzle with oil + light seasoning
  

Preheat Your Griddle

• Medium-high heat zones
  
• Light oil squirt for sear
  

Cook The Veggies

• Sauté in oil until tender and slightly charred
  
• Optional: warm tortillas on cooler zone

Sear the Skirt Steak

• 3–5 minutes per side, depending on thickness
  
• Use thermometer to check 130–135ºF for medium rare
  
• Rest before slicing against the grain

Tips for Juicy, Flavor-Packed Fajitas Every Time

Getting your fajitas just right comes down to a few key techniques:

• Slice Against the Grain: For maximum tenderness, always slice your skirt steak against the grain. This will help break down the fibers and ensure each bite is as tender as possible.
• Let the Steak Rest: After cooking, let the steak rest for 5–10 minutes. This helps the juices redistribute, keeping the meat moist and flavorful when you slice it.
• Use Fresh Lime & High-Heat Oil: Squeeze fresh lime over the fajitas to add brightness and acidity. Use a high-smoke-point oil like avocado oil to prevent burning and get that perfect char.
• Batch Prep Tips: To save time, prepare your marinade a day ahead and store it in the fridge. You can also chop your veggies earlier in the day for quick assembly when it’s time to cook.
• Serving Ideas: Fajitas are perfect for tacos, but you can also serve them in bowls with rice, beans, and toppings. For meal prep, portion out the steak and veggies for a ready-to-go lunch.
  

FAQs About Skirt Steak Fajitas on a Griddle

What is a good marinade for skirt steak?
A marinade with citrus, garlic, and a bit of oil works wonders for skirt steak. The acid helps tenderize the meat while infusing flavor.

What is the best way to tenderize skirt steak?
The best way to tenderize skirt steak is by using a citrus-based marinade. Allow it to sit for at least 30 minutes (but not longer than 8 hours) to ensure maximum tenderness.

Can I cook skirt steak on a Blackstone griddle?
Absolutely! The Blackstone griddle’s even heat distribution is perfect for cooking skirt steak to a beautiful sear without overcooking.

What temperature should I cook skirt steak to?
For medium-rare, aim for an internal temperature of 130–135°F. Resting the steak will bring the temperature up a few degrees.

Can I use flank steak instead?
Yes, flank steak is a great alternative to skirt steak. Just note that it is leaner and may require slightly more cooking time.

Skirt Steak vs Flank Steak – What’s the Difference?

Both skirt steak and flank steak make great fajitas, but they each have distinct characteristics:

• Skirt Steak: Richer in flavor with a looser grain, it cooks quickly and gives a great sear. Ideal for fajitas, especially when sliced thin against the grain.
• Flank Steak: Leaner and a bit tougher than skirt steak, flank steak is also a good choice for fajitas. It requires careful slicing to ensure tenderness.
  

How to Slice for Maximum Tenderness: No matter the cut, always slice both skirt and flank steak against the grain. This shortens the fibers and makes the meat easier to chew.

Recipe Variations & Substitutions

• Use Flank Steak Instead: If you prefer a leaner cut, flank steak is a great substitution for skirt steak in this recipe.
• Make it Spicy: Add sliced jalapeños or chipotle powder to the marinade for a smoky, spicy kick.
• Low-Carb Version: For a low-carb option, serve the fajitas in lettuce wraps or over grilled peppers instead of tortillas.
• Add Grilled Veggies: Boost the veggie volume by adding grilled mushrooms, zucchini, or squash to the fajita mix.
  

What to Serve with Skirt Steak Fajitas

• Cilantro Lime Rice: A fresh, flavorful side that complements the richness of the fajitas.
• Grilled Mexican Street Corn: Charred corn on the cob with lime, chili powder, and cotija cheese.
• Chips & Black Bean Dip: Serve with a side of crispy tortilla chips and a zesty dip.
• Salsas, Queso, or Pickled Red Onions: Add some zing to your fajitas with a fresh salsa, creamy queso, or tangy pickled red onions.
• Margaritas, Agua Fresca, or Lime Sparkling Water: Wash it all down with a refreshing drink that’s perfect for a summer meal.
  

How to Store Leftover Skirt Steak Fajitas

If you have leftovers, follow these easy storage tips to keep your fajitas fresh and delicious:

Refrigerator:

• Allow the cooked steak and veggies to cool completely before storing.

• Store the fajitas in an airtight container in the fridge for up to 3 days.

• To reheat, warm the steak and veggies in a skillet over medium heat, adding a splash of water or broth to keep it moist, or heat in the microwave.

Freezer:

• If you want to freeze your fajitas, it’s best to store the cooked steak and veggies separately from the tortillas.

• Store in freezer-safe bags or containers for up to 2–3 months.

• To reheat, thaw in the fridge overnight and reheat in a skillet or microwave.

Pro Tip: You can also prep fajita components ahead of time by marinating the steak and chopping the veggies. Store them separately in the fridge for up to 24 hours before cooking for an easy meal prep option.

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