Steak Fajita Foil Packet Dinner Recipes
STEAK FAJITA FOIL PACKET DINNER
These steak fajita foil packets can be made in the oven or on the grill and are an easy dinner with little clean up so you can fiesta any night, not just on Cinco De Mayo!
Provided by Kelli Shallal MPH RD
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven or grill to 450F
- Combine all seasonings together to create a dry rub. Cut steak into strips and combine steak with dry rub in a bag so that each piece gets fully coated.
- Cut onions and bell peppers into slices, combine with avocado oil and garlic salt.
- Cut 6 pieces (grill) or 3 pieces (oven) of 18 x 18 inch heavy duty aluminum foil.
- Split veggies and meat among 3 pieces of foil evenly.
Nutrition Facts : Calories 344 kcal, Carbohydrate 17 g, Protein 38 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 688 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
STEAK FAJITA FOIL PACKS
Easy flavor-loaded steak fajita foil packs make the best no-fuss Summertime dinner! These tasty foil packs are perfect for cookouts, grilling, and camping.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 624 kcal, Carbohydrate 31 g, Protein 39 g, Fat 38 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 104 mg, Sodium 992 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
STEAK FAJITA FOIL PACKETS
These steak fajita foil packets are fun, practical, and tasty, too. Everyone can customize their own add-ins, they require virtually zero cleanup, and the rice is extra flavorful thanks to all the juices from the meat and vegetables
Provided by Meghan Splawn
Time 45m
Number Of Ingredients 11
Steps:
- Heat an outdoor grill to medium-high, direct heat (400 to 425ºF). Tear 8 (8-inch long) sheets of aluminum foil. Stack 1 sheet on top of another sheet, then repeat with the remaining 6 sheets. You should end up with 4 stacks of foil.
- Divide 1 cup dried long-grain rice between the 4 packets. Thinly slice 1 small red or yellow onion, 1 medium red bell pepper, and 1 medium green bell pepper, and divide the pepper and onions over the rice.
- Mince 2 garlic cloves. Thinly slice 1 pound flank steak across the grain. Sprinkle the steak with the garlic, 1/2 teaspoon kosher salt, and 1/2 teaspoon dried thyme, and toss to combine. Divide the steak over the vegetables.
- Whisk together 2 cups water with 1/4 cup lime juice. Pour 1/2 cup plus 1 tablespoon of the liquid over each pile of steak and rice. Tightly seal each packet. Grill or roast until the rice is cooked and the steak is tender, 20 to 25 minutes. Serve with sour cream and avocado.
Nutrition Facts : SaturatedFat 4.3 g, UnsaturatedFat 0.0 g, Carbohydrate 47.7 g, Sugar 3.6 g, ServingSize Serves 4, Protein 28.6 g, Fat 11.7 g, Calories 416 cal, Sodium 306.5 mg, Fiber 2.6 g, Cholesterol 0 mg
FOIL-PACKET CHICKEN FAJITAS
Bring your favorite restaurant dish home with these personal-sized foil-packet fajitas. They take no time to prepare, clean-up is a breeze and they are totally customizable, so even the pickiest eater will dig in.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet in the oven and preheat to 400 degrees F. Tear off four 12-by-18-inch pieces of heavy-duty aluminum foil and set aside.
- Toss the chicken with the onion and bell peppers in a large bowl.
- Whisk together the fajita seasoning, oil, adobo sauce, cumin and lime juice in a separate small bowl. Pour over the chicken mixture and toss gently with tongs to coat evenly.
- Divide the chicken and vegetable mixture among the 4 sheets of foil. Bring up two short sides to meet and fold over a few times to close tightly, then fold the remaining sides in and up to seal the packet completely. Repeat with the remaining foil packets.
- Carefully remove the baking sheet from the oven, place the packets on in a single layer and return to the oven until the chicken is cooked through and the vegetables have softened slightly, 15 to 18 minutes.
- Warm the tortillas by wrapping them in a clean kitchen towel and microwaving until warm, about 40 seconds. Serve the fajitas with the tortillas, rice and toppings of your choice.
FOIL-PACK CHICKEN FAJITA DINNER
Combine chicken breasts, peppers, salsa and more for an easy chicken fajita dinner. This Foil-Pack Chicken Fajita Dinner is easy on the cleanup crew.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Fold up all sides of each of 4 large sheets heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, hot water and taco seasoning mix; spoon evenly onto foil. Top with remaining ingredients.
- Bring up foil sides; fold to make 4 packets. Place on rimmed baking sheet.
- Bake 30 to 35 min. or until chicken is done (165ºF). Cool 5 min. Cut slits in foil to release steam before carefully opening packets.
Nutrition Facts : Calories 350, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
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