Foil Pack Steak Fajitas
Flank steak, peppers and onions are grilled in foil, then rolled in flour tortillas with sour cream and guacamole in this yummy Tex-Mex meal.
Servings: 6 servings
Calories: 355kcal
Ingredients
- 1.5 pounds flank steak thinly sliced
- 1 1 oz. package fajita seasoning mix, divided
- 3 tablespoons olive oil divided
- 3-4 cloves garlic minced
- 1 tablespoon lime juice
- Salt and pepper
- 3-4 bell peppers any color, sliced
- 1 medium onion sliced
- Flour tortillas
- Optional toppings: sour cream guacamole, salsa, lime wedges
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 355kcal | Carbohydrates: 15g | Protein: 33g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 91mg | Sodium: 287mg | Fiber: 2g | Sugar: 4g