Chili Lime Steak Fajitas in Foil Packs
Enjoy the simplicity and deliciousness of Chili Lime Steak Fajitas in Foil Packs. They're tender, flavorful, and always a crowd-pleaser!
Servings: 4
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: 1Foil Pack | Calories: 281kcal | Carbohydrates: 10g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 655mg | Potassium: 605mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2090IU | Vitamin C: 88.4mg | Calcium: 53mg | Iron: 2.6mg
