CJ's Steak Street Tacos | Blackstone Griddles

CJ Frazier is making Steak Street Tacos on the Blackstone griddle. They’ve got tender flap steak, crispy tortillas, and salsa roasted in the pizza oven. He shares his top tips and even talks about whether corn or flour tortillas are better. No matter how you make them, these tacos are amazing.

Skirt Steak Street Tacos with Homemade Salsa: https://blackstoneproducts.com/blogs/recipes/skirt-steak-street-tacos-with-homemade-salsa

Ingredients
For the Skirt Steak
1½–2 lbs skirt steak
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Optional: Fresh lime juice for finishing

For the Salsa (Roasted in the Blackstone Pizza Oven)
3 roma tomatoes
2 tomatillos, husked and rinsed
2 serrano peppers (adjust to spice level)
½ white onion, peeled and halved
3 garlic cloves, peeled
Salt, to taste

For the Tacos
Corn or flour tortillas
Queso fresco, crumbled
Melting cheese (Oaxaca or mozzarella, optional)
Fresh cilantro or diced white onion for garnish (optional)

Directions
1. Preheat your Blackstone griddle by setting one zone to medium-high heat for cooking the steak and charring the salsa ingredients, and another zone to medium heat for warming the tortillas and assembling the tacos.

2. To make the salsa, drizzle a bit of oil on the hot griddle and place the tomatoes, tomatillos, serranos, onion halves (cut side down), and garlic cloves directly on the surface. Cook, turning occasionally, until all ingredients are blistered and softened, about 7–10 minutes. Transfer to a blender or food processor, add salt to taste, and blend until smooth (or pulse for a chunkier texture). Set aside.

3. Pat the skirt steak dry and season both sides with salt, pepper, and garlic powder. Add oil to the griddle and sear the steak for 3–4 minutes per side, or until caramelized and cooked to your preferred doneness (medium-rare to medium recommended). Let the steak rest for 5–7 minutes before slicing thinly against the grain or dicing, if preferred.

4. Place the tortillas on a clean section of the griddle over medium heat and toast for 30–60 seconds per side, until warm and lightly golden. If desired, sprinkle with melting cheese while toasting for an extra cheesy base.

5. To assemble, layer steak onto each tortilla, top with salsa, and sprinkle with crumbled queso fresco. Finish with optional garnishes like fresh cilantro, diced onion, or a squeeze of lime. Serve hot right off the griddle.

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