Ingredients

• 1 ½ pounds flank steak or steak of your choice, sliced into ½-inch strips
• 2 Tablespoons olive oil, divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 3 cloves garlic, minced
• 2 Tablespoons vegetable oil, for the griddle
• Tortillas (flour or corn), for serving

Fajita Seasoning

• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

1. In a small bowl, stir together all of the fajita seasoning ingredients until evenly combined. Set aside.
2. Cut the steak against the grain into slices about ½ inch thick. Transfer to a bowl or gallon-size resealable bag. Add 1 Tablespoon of olive oil and toss until coated. Sprinkle in half of the fajita seasoning and mix well so the steak is evenly seasoned.
3. Place the sliced peppers and onion into a separate bowl or resealable bag. Add the remaining olive oil and toss to coat. Add the rest of the fajita seasoning and mix until the vegetables are well covered.
4. Heat the Blackstone griddle over medium-high heat for about 5 minutes. Once hot, add the vegetable oil and spread it evenly across the surface.
5. Add the steak and vegetables to the oiled griddle. Cook for 8–10 minutes, stirring occasionally, until the meat is cooked through and the vegetables are tender with a light char. Add the minced garlic during the final few minutes of cooking.
6. During the last minute, place the tortillas on the griddle and warm them briefly.
7. Remove the steak, vegetables, and tortillas from the griddle and serve immediately with your favorite toppings.