Enjoy the simplicity and deliciousness of Chili Lime Steak Fajitas in Foil Packs. They're tender, flavorful, and always a crowd-pleaser!
Servings : 4
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Marinade 15 minutesmins
Total Time 50 minutesmins
Ingredients
For the Steak and Marinade
1poundflank steak,thinly sliced
2limes, juiced
2tablespoonsolive oil
3clovesgarlic,minced
½teaspoonground cumin
1teaspoonchili powder
1teaspoonsalt
For the Fajitas
2bell peppers,cut into strips (any color)
1mediumyellow onion,sliced
2teaspoonsolive oil
½teaspoondried oregano
¼teaspoongarlic powder,or to taste
¼teaspoonsweet or smoked paprika,or to taste
salt and fresh ground black pepper,to taste
Optional Sides
flour tortillas
avocado slices
lime wedges
sour cream
cilantro
Instructions
Preheat oven to 425˚F.
Place the steak slices in a large mixing bowl, a baking dish, or a freezer bag.
Whisk together the lime juice, olive oil, garlic, cumin, chili powder, and salt.
Pour the marinade over the steak slices, mix around until evenly coated, and cover. Refrigerate for 15 minutes or up to 24 hours.
Remove steak from fridge and set aside to come to room temperature.
Cut up four 12 x 12 aluminum foil sheets and set aside.
Place the sliced bell peppers and sliced onions in a large mixing bowl and season with olive oil, oregano, garlic powder, paprika, salt, and pepper; mix to combine.
Portion out the peppers mixture and arrange in the center of each foil sheet.
Remove the steak from the marinade; portion out the steak slices and arrange over the vegetables inside the foil packs. Discard the marinade.
Close the foils and wrap them up tightly around the steak and vegetables.
Arrange the foil packs on a baking sheet and cook for 15 minutes or until done. I suggest cooking for 13 minutes in the oven, then opening up the packets and putting them under the broiler for a couple of minutes to get that bit of browning on top.
You can also grill the steak fajitas foil packs over high heat for around 7 minutes per side. An instant-read thermometer should read 125˚F in the center for medium rare and 135˚F for medium.
Remove from oven or grill and serve with flour tortillas, avocado slices, lime wedges, sour cream, etc.
Storage: Transfer leftovers to airtight containers and refrigerate for 3 days. You can freeze the steak and vegetables in separate airtight containers or freezer bags for 2 to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.