Steak Fajita Recipe
This steak fajita recipe is cooked in foil packs for an easy weeknight dinner. With bold seasonings like chili and lime, it’s full of flavor and ready in under 30 minutes!
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 thinly 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 freshly ground black pepper to taste
Optional Sides For Serving
- flour tortillas
- avocado slices
- lime wedges
- sour cream
- chopped fresh cilantro
Instructions
- Prep. Preheat the oven to 425˚F. Cut up four 12 x 12 aluminum foil sheets and set aside.
- Marinate. 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. Then, remove the steak from the fridge and set aside to come to room temperature.
- Season the veggies. 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.
- Prep the foil sheets. Portion out the pepper mixture and arrange it 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.
- Cook. Close the foils and wrap them 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.
- Or grill. You can also grill the steak fajita 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.
- Finish and serve. Remove the steak fajitas from the oven (or the 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
