Blackstone Steak Fajitas....or Steak Fajita Tacos

 

I had every intention of making steak fajitas. Seriously. Every step of my plan was steak fajitas.

But somehow, mine ended up being Steak Fajita Tacos, while Sweet Harold happily enjoyed his the traditional fajita way!

It all started when I spotted a gorgeous tray of already sliced, ready-to-cook sirloin steak at Food City. My first thought was to make an Asian-inspired dish, but then I decided steak fajitas on the Blackstone sounded a lot more fun.

Lately, I've been reaching for the Lodge Southwest Kick Sear Blend, and I knew it was going to be the perfect seasoning for this meal. It has quickly become one of my favorites.

I'm sure I'm late to the party, but I only recently discovered these amazing Herdez Taqueria Street Sauces. The Cilantro Lime is my current favorite, but I happily stirred the original Roja into my refried beans.

Speaking of beans, we've been taste-testing several brands of fat-free refried beans lately, and the Casa Mamita brand from Aldi is currently sitting at the top of our leaderboard.

But back to the fajitas!

I liberally seasoned one pound of the sliced sirloin with the Lodge Southwest Kick Sear Blend and set it aside while I sliced one large yellow onion and one large green bell pepper. Since my jalapeño plants on the deck have been producing like crazy, I picked several fresh peppers, removed the seeds, and added those to the vegetable bowl as well.

The secret is getting the Blackstone screaming hot before adding anything. I give the surface a light spray of olive oil, then immediately add the steak. Since it was sliced so thin, it only needed a few minutes to develop that beautiful sear without overcooking.

The peppers and onions went onto the other side of the Blackstone, where they received a generous sprinkle of the same Southwest Kick seasoning.

After reducing the heat just a bit, I grabbed my metal spatulas and began turning the steak and vegetables over and over so everything could develop that wonderful caramelized sear.

Once the steak was cooked, I turned that side of the Blackstone off and focused on finishing the vegetables. I gathered them into a pile, added a splash of water with my Blackstone squeeze bottle, and covered everything with my Blackstone dome. The burst of steam finished cooking the vegetables perfectly while keeping them crisp and colorful.

About thirty seconds later, I removed the dome, mixed the steak and vegetables together, and dinner was ready.

Sweet Harold warmed a few carb-friendly tortillas and built his steak fajitas the traditional way.

Me? Well...I took a different path.

I had recently picked up a box of La Tiara Taco Shells, and somewhere between the sizzling steak, those perfectly steamed peppers and onions, and that bottle of Cilantro Lime sauce, my fajita plans took a detour. Those crunchy taco shells started calling my name, and there was no turning back.

I piled the warmed taco shells high with steak and vegetables before drizzling them generously with the Cilantro Lime sauce.

Never one to leave refried beans unadorned, I topped mine with the Roja Sauce, diced onion, reduced-fat cheese, and pickled jalapeños.

So yes...I started the afternoon absolutely convinced we were having steak fajitas for dinner.

Sweet Harold stayed the course and enjoyed every bite wrapped up in warm tortillas.

Me? I may have set out to make fajitas, but I'm not one bit sorry they turned into steak fajita tacos.

And honestly...

They might just stay that way from now on.

Now I have to know...if you were sitting at our table, would you build a fajita like Sweet Harold or reach for the crunchy taco shells like I did? I'd love to hear which team you're on! 🌮🥩