Karina Garcia
Rated 2.6 stars by 12 users
4
10 minutes
25 minutes
Karina Garcia
2½ lbs ranchera steak (flap meat or skirt steak)
2 tbsp Worcestershire sauce
2 tbsp Blackstone All-Purpose Seasoning
2 tsp black pepper
2 tsp salt
3 large russet potatoes, chopped into bite-sized pieces
2 tbsp Blackstone Street Taco Seasoning
2 tsp onion powder
1 tbsp cooking oil (for potatoes)
1 cup shredded melting cheese (Oaxaca, mozzarella, or Monterey Jack)
½ cup sour cream
Spicy salsa, to taste
Preheat your Blackstone griddle to medium-high heat.
Rub the steak with Worcestershire sauce, Blackstone All-Purpose Seasoning, black pepper, and salt. Make sure the seasoning is distributed evenly.
Place the steak on the hot griddle and cook for 5–6 minutes per side, or until seared and cooked to your preferred doneness. Remove the steak from the heat and let it rest for a few minutes.
While the steak is cooking, toss the chopped potatoes with Street Taco Seasoning and onion powder until well coated.
Add oil to the griddle and spread the potatoes in an even layer. Cover with a dome lid or foil to steam and soften the insides. Cook for 15–18 minutes, flipping occasionally, until the outsides are golden and crispy.
Slice the rested steak into bite-sized pieces.
In a large bowl, layer the crispy potatoes and chopped steak. Sprinkle the cheese on top while everything is still hot so it melts nicely.
Add sour cream and your favorite spicy salsa before serving.
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