Skirt Steak Fajitas | Blackstone Griddle Recipes

Skirt steak fajitas made on the Blackstone griddle are sizzling, juicy, and packed with bold flavor thanks to a zesty citrus marinade. With quick-cooking steak, charred peppers, and easy prep tips, this method delivers restaurant-style fajitas perfect for any backyard gathering.

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Prep Time 15

Cook Time 15

Marinade Time 30

Total Time 1

Servings: 4

Course: Dinner, Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

For the Skirt Steak Marinade:

2 tbsp The Spice Girl Kitchen Mexican Seasoning
1/4 cup orange juice (fresh is best)
2 tbsp lime juice (about 1 lime)
3 tbsp avocado oil
2 tbsp soy sauce or coconut aminos
2 tbsp brown sugar (optional, enhances caramelization)
3 cloves garlic, grated
1 1/2 lbs skirt steak, trimmed

For the Fajita Veggies:

2 bell peppers (any color), sliced into strips
1 large red onion, sliced
1 tbsp avocado oil
1 tsp The Spice Girl Kitchen Mexican Seasoning
salt to taste

For Serving:

warm flour or corn tortillas
sliced avocado or guacamole
sour cream or queso
fresh cilantro or lime wedges

Method

Marinate the Steak

In a medium bowl or zip-top bag, combine all marinade ingredients. Whisk to combine.
Add the skirt steak, coating well. Marinate for at least 30 minutes, up to 8, in the refrigerator.

Cook the Veggies & Steak

Turn the griddle to medium-high heat in one section while keeping a different section 'off'. Allow it to fully preheat—this ensures a great sear.
Meanwhile, toss sliced peppers and onions with oil, Mexican seasoning, and a pinch of salt.
Add a little oil with the peppers and onions to the hot griddle side. Cook for 5–7 minutes, stirring occasionally, until softened and slightly charred. Move them to the cooler side of the griddle or into a foil pan to keep warm.
Remove steak from marinade and let excess drip off. Pat lightly with paper towels to remove excess moisture.
Add a little oil to the hot griddle and lay down the steak. Sear for 3–4 minutes per side until deeply browned and internal temp reaches 130–135°F for medium-rare.
Transfer to a clean cutting board and let rest 5–10 minutes.
Slice steak thinly against the grain. Serve in warm tortillas with fajita veggies and your favorite toppings.

Notes

Tips

Don’t skip resting the steak—it helps lock in those juices.
Slice against the grain to ensure tender, juicy bites.
Use flank steak as a substitute if skirt steak is unavailable.

Batch prep hack: Double the steak and veggies to use leftovers in burritos, bowls, or salads.