Steak Fajita Foil Packs Recipes

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.

STEAK FAJITA FOIL PACKS

Steps:

• Slice the veggies and meat into julienned pieces.
• In a large bowl, place in the meat first. Add some olive oil, fajita seasoning, lime juice and salt then rub onto the meat very well.
• Add in the veggies and toss everything to blend in the veggies.
• On a sheet pan, place 4 pre-cut aluminum foils. Portion out the marinated steaks into 4 portions.
• Wrap tightly to form a bowl shaped foil and cook them in a pre-heated 450 degree F oven for 13-15 minutes then switch to broil and broil them for 2-3 minutes so they obtain a nice golden color.
• Remove and serve with any kind of tortillas you prefer.

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.

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.

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.

STEAK FAJITA FOIL PACKETS

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.

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.

STEAK FAJITAS

Steps:

• Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
• Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

STEAK AND POTATO FOIL PACKS

Steps:

• Prepare grill for medium heat or preheat oven to 450°. Cut each steak into 4 pieces, for a total of 8 pieces. In a large bowl, combine steak, potatoes, onion, rosemary, garlic, salt and pepper. , Divide mixture among eight 18x12-in. pieces of heavy-duty foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. , Place packets on grill or in oven; cook until potatoes are tender, 8-10 minutes on each side. Open packets carefully to allow steam to escape. If desired, sprinkle with additional rosemary.

FOIL PACKET GRILLED CHICKEN FAJITAS

Steps:

• Mix chili powder, cumin, salt, garlic and lime juice.
• Add chicken, bell pepper and onion.
• Marinade 2 hours.
• Place mixture in foil and seal (leaving some expansion and steam space).
• Grill 10 - 15 minutes.
• Serve with tortillas toppings.