Best 2 Fajitas On A Stick Recipes

BLACKSTONE STEAK FAJITAS

Steps:

• Mix fajita seasonings in small mixing bowl until combined and set aside.
• Slice steak against the grain into small slices about half inch thick. Place into bowl or resealable on gallon sized bag and add 1 Tablespoons olive oil, toss to coat. Then add half of mixed fajita seasoning to meat and toss to coat.
• In another bowl or resealable gallon size bag add vegetables and remaining olive oil. Toss to coat then add in remaining fajita seasoning and mix until coated.
• Preheat the Blackstone for about 5 minutes over medium high heat. Pour vegetable oil on preheat griddle and spread out.
• Put the steak and vegetables on hot, oiled griddle. Cook for 8-10 minutes, tossing the steak and vegetables a few times. You want these to be slightly charred and cooked through. During the last few minutes add garlic.
• During the last minute of cooking place tortillas on griddle to warm.
• Remove the steak, vegetables and tortillas from griddle and serve with desired toppings.

GRILLED FAJITAS

Steps:

• In a large shallow dish, combine the first nine ingredients; add steak. Turn to coat; cover and refrigerate 4 hours or overnight. , Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired.