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Carne Asada Fajitas

Carne Asada Fajitas

Recipe by Nathan Lippy



1, 1 lb. outside skirt steak

3 limes

1 orange

2 teaspoons ground cumin

2 teaspoons chili powder

½ teaspoons smoked paprika

1 red bell pepper, julienne

1 green bell pepper, julienne

1 sweet yellow onion, julienne

3 red jalapeno peppers

1 tablespoon honey

1/4 cup red wine vinegar

Blackstone Tequila Lime Seasoning

½ cup sour cream

1 bunch cilantro

Flour tortillas

Salt & pepper

Olive oil



  1. In a large resealable plastic bag, add the skirt steak, lime juice, ½ of the orange juice, cumin, chili powder, smoked paprika with a pinch of salt and pepper, and a bit of olive oil. Seal the bag and toss the steak to evenly coat. Let marinate for 1 hour.
  2. Slice the jalapeno and place into a small mixing bowl. Add the red wine vinegar and honey with a pinch of salt and pepper and mix. Allow to sit for 30 minutes.
  3. Pre-heat your griddle to medium-high heat. Add a bit of olive oil and the bell peppers and onions. Add a bit of Blackstone Tequila Lime Seasoning over the top and toss to evenly season. Cook for 3-4 minutes then slides to the cooler side of your griddle.
  4. Turn your griddle to High Heat. Take the skirt steak out of the marinade and cook on high heat for 2-3 minutes per side. When the steak is 50% finished, add the sliced orange half to caramelize.
  5. In a small mixing bowl, add the sour cream and a few tablespoons of the jalapeno honey liquid. Add a few shakes of Blackstone Tequila Lime Seasoning and mix evenly.
  6. Once the steak is cooked to the desired doneness, remove it from the griddle and let rest for a few minutes. Slice the skirt steak against the grain into thin strips.

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