Around the Campfire
Steak fajitas are a campsite dinner that feels lively before the first tortilla is filled. The steak sears hot, the peppers and onions soften beside it, and everyone builds their own plate.
Why This Recipe Works
The Blackstone lets steak and vegetables cook in separate zones. Keeping them separate until the end preserves the sear on the steak and the color in the peppers.
Quick Facts
- Serves: 4
- Heat zone: Medium-high
- Best for: Fajita bars, steak dinners, family camp meals
- Teaches: Hot-zone searing and slicing
Shopping List
- Flank steak
- Peppers
- Onions
- Tortillas
- Oil
- Fajita seasoning
Home Prep
Slice peppers and onions before the trip. Season or marinate steak if desired.
Cooler Packing
Keep steak cold and below ready-to-eat foods. Keep tortillas dry.
Equipment
- Blackstone griddle
- Tongs
- Spatula
- Knife and board
Heat Zones
Use medium-high for the steak and medium for the vegetables. Warm tortillas on a cooler zone.
Ingredients
- 1 ½ pounds flank steak
- 3 medium bell peppers (mixed colors), sliced
- 1 large yellow onion, sliced
- 8 (6-inch) flour tortillas (or corn tortillas)
- 2 tablespoons neutral oil (such as canola or avocado oil)
- 2 tablespoons fajita seasoning (store-bought or homemade)
Instructions
- Preheat the griddle to medium-high.
- Add 1 tablespoon oil to the griddle. Cook 3 sliced bell peppers and 1 sliced onion until tender-crisp, about 7–8 minutes, stirring occasionally. Season with a pinch of fajita seasoning and move to a cooler zone or a foil pan.
- Add the remaining 1 tablespoon oil to the hot zone. Sear 1 ½ pounds flank steak (whole) for about 3–4 minutes per side, until nicely browned. Sprinkle both sides with the remaining fajita seasoning as it cooks. Cook to your preferred doneness.
- Remove steak from griddle and let rest, loosely covered, for about 5–10 minutes.
- Slice steak thinly across the grain.
- Warm 8 tortillas on the griddle until soft and lightly charred, about 30 seconds per side.
- Serve steak with the sautéed peppers and onions, and your favorite table toppings.
Doneness
Cook steak to preferred doneness and slice thin.
Common Mistakes
- Slicing with the grain.
- Crowding vegetables.
- Skipping the rest before slicing.
Serving Suggestions
Serve with salsa, lime wedges, rice, beans, shredded cheese, or tortilla chips.
Variations
- Use chicken.
- Add mushrooms.
- Serve as bowls.
Dietary Adaptations
- Gluten-free: Use corn or gluten-free tortillas.
- Dairy-free: Skip cheese and sour cream.
- Low-carb: Serve as bowls.
Scaling
Cook steak in batches and keep tortillas stacked after warming.
Weather Notes
Wind can reduce sear. Keep batches small and hot.
Leftovers
Use leftovers in breakfast wraps, quesadillas, rice bowls, or hash.
Kid Helper Tasks
Kids can set toppings and build fajitas at the table.
Dragonfly Tip
Cut across the grain. It matters more than any topping.
Dragonfly Challenge
Serve one fajita as a wrap and one as a bowl. Pick the better campsite format.