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Chili Lime Steak Fajitas | How to Make Fajitas in Foil Packs

Chili Lime Steak Fajitas in Foil Packs

Katerina | Diethood
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 minutes
Cook Time 15 minutes
Marinade 15 minutes
Total Time 50 minutes

Ingredients
  

For the Steak and Marinade
  • 1 pound flank steak, thinly sliced
  • 2 limes, juiced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
For the Fajitas
  • 2 bell peppers, cut into strips (any color)
  • 1 medium yellow onion, sliced
  • 2 teaspoons olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder, or to taste
  • ¼ teaspoon sweet 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.

Notes

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.

Nutrition

Serving: 1 Foil Pack | Calories: 281 kcal | Carbohydrates: 10 g | Protein: 25 g | Fat: 15 g | Saturated Fat: 3 g | Cholesterol: 68 mg | Sodium: 655 mg | Potassium: 605 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 2090 IU | Vitamin C: 88.4 mg | Calcium: 53 mg | Iron: 2.6 mg

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.

Course: Dinner
Cuisine: American/Southwest, Mexican
Keyword: foil pack dinners, grilling recipes, steak fajitas