Tender, flavorful, and very easy to make Chili Lime Steak Fajitas prepared in foil packs!
Servings : 4serves
Prep Time 20mins
Cook Time 15mins
Total Time 35mins
FOR THE MARINADE
1poundflank steak,thinly sliced
FOR THE FAJITAS
2 to 3bell peppers,all different colors, sliced
1medium yellow onion,sliced
1/4teaspoongarlic powder,or to taste
1/4teaspoonsweet or smoked paprika,or to taste
salt and fresh ground pepper,to taste
Preheat oven to 425F.
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 bell pepper slices and onion slices 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 steak from marinade; portion out the steak slices and arrange over the vegetables inside the foil packs. Discard marinade.
Close the foils and wrap them up tightly around the steak and vegetables.
Arrange foil packs on a baking sheet and cook for 15 minutes, or until done. I suggest to cook for 13 minutes in the oven, then open up the packets and put under the broiler for a couple minutes so to get that bit of browning on top.
You can also grill the steak fajitas foil packets over high heat for around 7 minutes per side. An instant read thermometer should read 120F in center for medium rare, and 130F for medium.
Remove from oven or grill.
Serve immediately over flour tortillas, with avocado slices, lime wedges, sour cream, and cilantro.
If you’re on a low carb diet, serve the steak fajitas over a salad, or make lettuce wraps. You can also eat this as is, straight from the foil packet.