1½ lbs ranchera meat (flap or skirt steak), thinly sliced
1 lb jumbo shrimp, peeled and deveined
1 large white onion, sliced
4 jalapeños, sliced
3 tbsp sesame oil, divided
4 tsp Blackstone Pineapple Sriracha seasoning
2 tsp red pepper flakes
2 tsp garlic powder, divided
2 tbsp soy sauce
Salt, to taste
1 tsp black pepper
4 cups cooked white rice, hot
Directions
Preheat the Blackstone griddle to medium-high heat. Add 1½ tablespoons of sesame oil, then cook the sliced onion and jalapeños seasoned with salt and black pepper until softened, lightly charred, and fragrant. Remove from the griddle and set aside.
Season the ranchera meat with 1 teaspoon garlic powder, soy sauce, and salt. Cook on the griddle until browned, juicy, and slightly crispy at the edges. Remove and set aside.
In a bowl, season the shrimp with Pineapple Sriracha seasoning, red pepper flakes, remaining garlic powder, salt, and the remaining sesame oil. Toss to coat evenly, then cook on the griddle for 2–3 minutes per side until pink and lightly caramelized.
Return the ranchera, shrimp, and vegetables to the griddle and toss together until well combined and heated through. Serve hot over white rice.
Finish with a drizzle of sriracha, chili oil, or top with a fried egg if desired.
