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Savory Grilled Steak Fajita Foil Packs

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These savory grilled steak fajita foil packs are an easy, flavorful dinner perfect for busy nights. The foil packs lock in juices and caramelize veggies for tender, smoky fajitas with minimal cleanup.

Ingredients

Scale
  • 1 ½ pounds flank steak or skirt steak, thinly sliced against the grain
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1 tablespoon Worcestershire sauce
  • 2 large bell peppers (one red, one yellow), sliced into thin strips
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Flour or corn tortillas
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt (optional)
  • Shredded cheese (cheddar or Monterey Jack)
  • Lime wedges

Instructions

  1. Prepare the steak marinade by whisking together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, crushed red pepper flakes, lime juice, Worcestershire sauce, salt, and pepper in a medium bowl. Add the thinly sliced steak and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  2. Slice the bell peppers and onion into thin strips. Toss them with olive oil, minced garlic, salt, and pepper. Set aside.
  3. Tear off 4 large sheets of heavy-duty aluminum foil (about 12×12 inches each). Divide the steak evenly among the sheets, placing it in the center. Top each pile with the pepper and onion mixture.
  4. Fold the foil over the steak and veggies, crimping the edges tightly to create sealed packets with no holes or openings.
  5. Preheat the grill to medium-high heat, around 400°F (200°C). If using charcoal, wait until coals are covered with white ash.
  6. Place the foil packs directly on the grill grates. Cook for 12-15 minutes, flipping halfway through. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare or longer for preferred doneness.
  7. Remove the packs from the grill and let rest for 5 minutes before opening carefully. Serve with warm tortillas, fresh cilantro, sour cream, shredded cheese, and lime wedges.

Notes

Slice steak thinly against the grain for tenderness. Marinate for at least 30 minutes for best flavor. Seal foil packs tightly to lock in steam and juices. Use a spray bottle to manage grill flare-ups. For extra char, open packs and grill contents directly for 1-2 minutes per side before serving. Can be cooked in oven at 400°F for 20-25 minutes if no grill is available. Foil packs can be assembled ahead and refrigerated up to 24 hours or frozen uncooked for up to 2 months.

Nutrition

Keywords: steak fajitas, grilled steak, foil pack recipe, easy dinner, fajita foil packs, quick dinner, summer grilling

Find it online: https://leilameals.com/savory-grilled-steak-fajita-foil-packs-easy-dinner-recipe-for-busy-nights/