Try this Chili Lime Steak Fajitas in Foil Packs recipe, or contribute your own.

Still searching for what to cook ?

Name: Chili Lime Steak Fajitas in Foil Packs
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 pound flank steak; 2 limes juiced; 2 tablespoons Olive oil; 3 cloves Garlic minced; 1/2 teaspoon Cumin; 1 teaspoon Chili powder; 1 teaspoon Salt; 3 bell peppers sliced; 1 medium Yellow onion sliced; 2 teaspoons Olive oil; 1/2 teaspoon Dried oregano; 1/4 teaspoon Garlic powder; 1/4 teaspoon Paprika; Salt to taste; Pepper to taaste; Flour tortillas; avocado slices; lime wedges; Sour cream; Cilantro

Find the most delicious recipes here

INGREDIENTS

Marinade
1 pound flank steak
2 limes ; juiced
2 tablespoons Olive oil
3 cloves Garlic ; minced
1/2 teaspoon Cumin
1 teaspoon Chili powder
1 teaspoon Salt
Fajitas
3 bell peppers ; sliced
1 medium Yellow onion ; sliced
2 teaspoons Olive oil
1/2 teaspoon Dried oregano
1/4 teaspoon Garlic powder
1/4 teaspoon Paprika
Salt ; to taste
Pepper ; to taaste
Optional Sides
Flour tortillas
avocado slices
lime wedges
Sour cream
Cilantro

INSTRUCTIONS

Preheat oven to 425F.

Place the steak slices in a large mixing bowl, a baking dish, or a freezer bag.

Whisk together the lime juice, olive oil, garlic, cumin, chili powder, and salt.

Pour the marinade over the steak slices, mix around until evenly coated, and cover. Refrigerate for 15 minutes, or up to 24 hours.

Remove steak from fridge and set aside to come to room temperature.

Cut up four 12 x 12 aluminum foil sheets and set aside.

Place bell pepper slices and onion slices in a large mixing bowl and season with olive oil, oregano, garlic powder, paprika, salt and pepper; mix to combine.

Portion out the peppers mixture and arrange in the center of each foil sheet.

Remove steak from marinade; portion out the steak slices and arrange over the vegetables inside the foil packs. Discard marinade.

Close the foils and wrap them up tightly around the steak and vegetables.

Arrange foil packs on a baking sheet and cook for 15 minutes, or until done. I suggest to cook for 13 minutes in the oven, then open up the packets and put under the broiler for a couple minutes so to get that bit of browning on top.

You can also grill the steak fajitas foil packets over high heat for around 7 minutes per side. An instant read thermometer should read 120F in center for medium rare, and 130F for medium.

Remove from oven or grill.

Serve immediately over flour tortillas, with avocado slices, lime wedges, sour cream, and cilantro.

If you’re on a low carb diet, serve the steak fajitas over a salad, or make lettuce wraps. You can also eat this as is, straight from the foil packet.

NOTES

Alert editor

Chili Lime Steak Fajitas in Foil Packs

Marinade
1 pound flank steak
2 limes juiced
2 tablespoons Olive oil
3 cloves Garlic minced
1/2 teaspoon Cumin
1 teaspoon Chili powder
1 teaspoon Salt
 Fajitas
3 bell peppers sliced
1 medium Yellow onion sliced
2 teaspoons Olive oil
1/2 teaspoon Dried oregano
1/4 teaspoon Garlic powder
1/4 teaspoon Paprika
 Salt to taste
 Pepper to taaste
 Optional Sides
 Flour tortillas
 avocado slices
 lime wedges
 Sour cream
 Cilantro

Preheat oven to 425F.
Place the steak slices in a large mixing bowl, a baking dish, or a freezer bag.
Whisk together the lime juice, olive oil, garlic, cumin, chili powder, and salt.
Pour the marinade over the steak slices, mix around until evenly coated, and cover. Refrigerate for 15 minutes, or up to 24 hours.
Remove steak from fridge and set aside to come to room temperature.
Cut up four 12 x 12 aluminum foil sheets and set aside.
Place bell pepper slices and onion slices in a large mixing bowl and season with olive oil, oregano, garlic powder, paprika, salt and pepper; mix to combine.
Portion out the peppers mixture and arrange in the center of each foil sheet.
Remove steak from marinade; portion out the steak slices and arrange over the vegetables inside the foil packs. Discard marinade. 
Close the foils and wrap them up tightly around the steak and vegetables.
Arrange foil packs on a baking sheet and cook for 15 minutes, or until done. I suggest to cook for 13 minutes in the oven, then open up the packets and put under the broiler for a couple minutes so to get that bit of browning on top.
You can also grill the steak fajitas foil packets over high heat for around 7 minutes per side. An instant read thermometer should read 120F in center for medium rare, and 130F for medium.
Remove from oven or grill.
Serve immediately over flour tortillas, with avocado slices, lime wedges, sour cream, and cilantro.
If you’re on a low carb diet, serve the steak fajitas over a salad, or make lettuce wraps. You can also eat this as is, straight from the foil packet.

Add Photo

Chili Lime Steak Fajitas in Foil Packs
Michalwalt

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (448g)
Recipe Makes: 4 Servings

Calories: 417
Calories from Fat: 191 (46%)

Amt Per Serving		% DV

	Total Fat 21.2g	28 %
	Saturated Fat 6.3g	31 %
	Monounsaturated Fat 11g
	Polyunsanturated Fat 1.9g
Cholesterol 45.5mg		14 %
Sodium 1042.8mg		36 %
Potassium 1018.6mg		27 %
Total Carbohydrate 33.9g		10 %
	Dietary Fiber 9.6g	38 %
	Sugars, other 24.3g
Protein 29g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 417

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe