Steak Fajita Foil Packets 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.

STEAK FAJITA FOIL PACKETS

Steps:

• In a large sealable bag, combine steak, 2 Tbsp oil, salt, pepper, garlic powder, ground cumin, chili powder, smoked paprika, cayenne pepper, and lime juice. Seal and move everything around with your hands to evenly coat the meat. Refrigerate for at least 2 hours, up to 24 hours.
• Preheat the grill to medium-high heat when ready to cook.
• Add sliced peppers, onion, and remaining 1 Tbsp oil to a medium bowl. Toss to coat the vegetables and season with salt and pepper.
• Tear off six large sheets of Reynolds Wrap® Heavy Duty Foil.
• Divide the pepper mixture between the sheets evenly, then top with even amounts of sliced steak. Seal the foil tightly around the mixture to form individual packets.
• Grill for 6 to 8 minutes on each side. Cooking for 6 minutes per side will get you medium-rare steak. Cook longer for desired doneness.
• Serve immediately with your favorite toppings and warmed tortillas.

FOIL PACK STEAK FAJITAS

Steps:

• Place the sliced flank steak in a large, zip-top bag. Set aside 2 teaspoons of the fajita seasoning.
• In a small bowl, whisk together the remaining fajita seasoning, 2 tablespoons of olive oil, garlic, lime juice, and salt and pepper, to taste. Add to sliced steak in bag and seal. Refrigerate for at least 2 hours, or up to 24 hours.
• Meanwhile, place sliced peppers and onions in a medium bowl. Toss with remaining tablespoon of oil and remaining fajita seasoning. Season with salt and pepper, to taste.
• Preheat grill to medium-high heat. Tear off 6-8 large sheets of aluminum foil. Spray each sheet with non-stick cooking spray. Dived flank steak, peppers and onions evenly between foil sheets. Seal foil tightly around fajita mixture.
• Grill for 6-8 minutes per side, or until peppers are tender and steak is cooked to desired doneness.
• Serve in flour tortillas with your choice of toppings.

FOIL-PACKET CHICKEN FAJITAS

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.