Campfire Steak Fajita Foil Packs Recipes

STEAK FAJITA FOIL PACKS

Steps:

• In a large bowl combine steak, peppers, onions, oil, and seasonings. Toss to combine and coat well.
• Portion out the steak mixture into the center of four 12x12 inch pieces of foil. Fold foil tightly around the steak and veggies.
• Grill over high heat for about 7-8 minutes on each side. Serve immediately with tortillas and desired toppings.

CAMPFIRE STEAK FAJITA FOIL PACKS

Steps:

• Combine Italian dressing, vinegar, soy sauce, Worcestershire, brown sugar, lime juice, and garlic. Marinate steaks in the refrigerator 6-8 hours or overnight.
• Remove steak from marinade, discarding the remaining liquid. Slice steak at an angle, across the grain, into ¼-inch thick strips.
• Combine onion and bell pepper in a bowl with fajita seasoning.
• Place an 18" x 12" sheet of heavy-duty aluminum foil down on a flat surface. Add 1/6 of steak and vegetable mixture to the center of foil. Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close the package. Repeat with remaining mixture for a total of 8 packets. (If cooking on a campfire, wrap in a second layer of foil to prevent bursting)
• Build and start a fire inside a fire ring or other metal structure.
• Place foil packs on hot grate with tongs.
• Cook for 15-25 minutes, flipping halfway through until steak is cooked to a minimum of 145ºF internal doneness and vegetables are tender.
• Serve with tortillas and condiments of your choice.
• Preheat the oven to 425ºF.
• Place foil packs on a baking sheet and bake for 15-25 minutes, until steak is cooked to a minimum of 145ºF internal doneness and vegetables are tender.
• Serve with tortillas and condiments of your choice.

FOIL PACKET FOOD: STEAK FAJITAS

Steps:

• Slice your steak thinly, against the grain. If you wish to marinate it do so. We typically crack open a tasty beer and marinate our steak, with seasonings, in the beer for about 30 minutes before proceeding.
• Thinly slice your bell peppers and onions, then place in a bowl with some olive oil. Season this with a little salt and pepper if you wish.
• Cut four large pieces of foil (about 18 inches) and four slightly smaller pieces of parchment paper (about 16 inches). Place one piece of parchment paper on top of each piece of foil.
• If you are using the minute rice, place 1/4 cup of the rice in the center of the packet first.
• Then, using your tongs, place 1/4 of your steak on top of the rice.
• Next, add 1/4 of your peppers and onions on and around the steak.
• Fold the long sides together and form a seam. Then roll the short sides up to form additional seams.
• Refrigerate up to three days or freeze until time to go camping.
• Start your campfire or heat up your grill so that your heat source is ready. If using wood or charcoal, let the flames die out prior to cooking your food.
• Place your foil packets over heat for 15-20 minutes, flipping about halfway through. If you are also heating up tortillas in a foil packet, throw them on for the last 5 minutes.
• Carefully pull the packets off and let them cool for a minute or two.
• Open them up and assemble away using whatever optional ingredients you have brought along. We typically add shredded cheese and salsa at a minimum, sour cream and avocado when we have space to bring them.

GRILLED BEEF FAJITA PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (20x18-inch) sheets of heavy-duty foil. In large bowl, mix beef, bell peppers, onion, seasoning mix and water.
• Place 1/4 of beef mixture on center of each foil sheet. Bring up 2 sides of foil over beef mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over low heat. Cover grill; cook 13 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until beef is cooked to desired doneness and peppers are tender.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Serve beef mixture with tortillas, salsa and sour cream.

CAMPFIRE FOIL PACKS

Steps:

• In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
• Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
• Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.