Blackstone Griddle: Cowboy Stir Fry

 

I found this recipe on the Blackstone website, but adapted it to our budget and taste!  The original recipe had ribeye steaks, but last week a two-pack of ribeye steaks were $26.  Uh, no thank you.  So a 1.5 pound of chuck steak was a great substitute for us.  Use whichever you prefer and can afford!

Also, the original recipe had keilbasa.  Now y'all know I'm going to choose Conecuh every single time.  But, again, use whichever you prefer.

The is an amazing dish that feeds a crowd!  So invite some friends over and let everyone dig in and enjoy.

Let me stress.....get everything ready before you begin cooking.  Blackstone cooking goes quickly so have everything prepped and ready to go!

1 t. (EACH) kosher salt, black pepper, and granulated garlic, combined in a small bowl
Olive oil or olive oil spray
6 yellow potatoes, large diced
1 large yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow squash, diced
2 cups shredded green cabbage
Pickled jalapeno peppers (with liquid)
1 can Mexicorn, drained
Italian Salad Dressing
Dale’s Steak Marinade
Your favorite hot sauce 

½ cup chopped Italian parsley

Preheat the Blackstone griddle to high heat.  Add a little olive oil or olive oil spray to the hot zone and place the diced potatoes on the griddle.  Sprinkle with the SPG.  Get a nice brown on the potatoes and lower the heat to medium.  Move potatoes to one side of the griddle.  Spray water around the potatoes and cover with the dome to steam. 

 

While the potatoes cook, turn the heat to high on another zone and add the Conecuh to the griddle and begin tossing to cook and brown.  As it gets a nice color on the slices, move the Conecuh to the opposite side of the grill from the potatoes. 

 

Now, it’s the steak’s turn!  Add the cubed steak to the griddle, season with the SPG and cook until your desired level of doneness.  

When that level is reached, combine with the sausage on the cooler portion of the griddle.  When the potatoes are fork tender, mix them in with the steak and sausage.

 

Add a little more olive oil to the middle of the griddle.  Place the onions, bell peppers, and squash on the griddle.  Season with the SPG.  Cook, tossing occasionally, for 3 – 4 minutes on medium heat.

 

Add cabbage and strained corn, season with the SPG, and cook for 4 – 5 minutes until the cabbage is tender crisp. 

 

Now we’re ready to bring it all together.  Mix in the potatoes, sausage, and steak with all the vegetables.  Add in those jalapeno peppers and some of the brine from the peppers.  

Mix those in and then drizzle with the Italian dressing. I used about 1/3 cup.  You can use either Worcestershire or Dale’s Marinade.  I topped with about ¼ cup of Dale’s. 

 

Keep tossing for another minute or so to make sure the Italian dressing and Dale’s are fully incorporated.  Transfer to a large platter, garnish with the parsley, and add some hot sauce to the entire platter or let your diners add to their individual servings.