• 16 Oz. of Flank Steak, Thinly Sliced
  • 1 Red Pepper, Thinly Sliced
  • 1 Green Pepper, Thinly Sliced
  • 1 Onion, Thinly Sliced


  • 4 Cups of Rice, Cooked
  • 8 Oz. of Canned Green Chilles
  • 8 Oz. of Canned Tomato Sauce
  • Salt & Pepper to Taste
  • 1/2 Teaspoon of Garlic Powder


  • 1/3 Cup of Canola Oil
  • 1/4 Cup of Lime Juice
  • 1/2 Teaspoon of Cumin
  • 1/2 Teaspoon of Garlic Powder
  • Salt & Pepper to Taste

Sauce Ingredients

  • 1/2 Cup of Sour Cream
  • 2 Teaspoons of Chili Powder
  • Juice from 1 Lime
  • Salt & Pepper to Taste


  1. To make the sauce, combine sour cream, chili powder, juice from one lime, and salt & pepper in a bowl and thoroughly mix.

  2. For the marinade, in a large re-sealable bag, mix the canola oil, lime juice, cumin, garlic powder, and salt & pepper.

  3. Place the flank steak in the marinade and refrigerate for 1-2 hours.

  4. Preheat Blackstone griddle to medium high. Apply a thin layer of oil to the griddle top.

  5. Remove meat from marinade and place on the griddle, flipping occasionally until cooked.

  6. Stir peppers and onion into the meat and sauté for 3-5 minutes until desired tenderness.

  7. On a separate part of the griddle, add the rice ingredients and mix with a spatula. Cook until slightly reduced and well combined, about 4 minutes.

  8. Serve immediately with warm flour tortillas, rice, and your favorite toppings.

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