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Flavorful Grilled Steak Fajita Foil Packs Easy Recipe with Peppers and Onions

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Juicy steak and sweet-crisp peppers and onions grilled in foil packs for a quick, flavorful, and easy weeknight meal with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds flank steak or skirt steak, thinly sliced against the grain
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons lime juice, freshly squeezed
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 2 large bell peppers (red and yellow), sliced into strips
  • 1 large white or yellow onion, sliced into strips
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Optional toppings and sides: warm flour or corn tortillas, fresh cilantro leaves, sour cream or Greek yogurt, shredded cheese (cheddar or Monterey Jack), fresh lime wedges

Instructions

  1. In a mixing bowl, whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper.
  2. Add the thinly sliced steak and toss until well coated. Cover and refrigerate for at least 15 minutes (up to 2 hours for deeper flavor).
  3. Slice the bell peppers and onions into strips. Toss them with olive oil, salt, and pepper in a separate bowl.
  4. Tear off four large sheets of heavy-duty foil. Divide the marinated steak and veggies evenly among the sheets.
  5. Fold the foil over the ingredients and seal the edges tightly to create a pouch with no gaps.
  6. Preheat the grill to medium-high heat, about 400°F (200°C).
  7. Place foil packs on the grill grates and cook for 12-15 minutes, flipping once halfway through, until steak is cooked to preferred doneness and peppers are tender-crisp.
  8. Carefully remove packs using tongs and let rest for 3-5 minutes before opening.
  9. Open the packs and serve with warm tortillas, fresh cilantro, sour cream, and lime wedges if desired.

Notes

Slice steak thinly against the grain for tenderness. Use heavy-duty foil to prevent tearing and juice leakage. Do not overfill foil packs to allow steam circulation. Flip packs only once halfway through cooking. Let packs rest after grilling to keep steak juicy. For oven cooking, bake at 425°F (220°C) for 15-20 minutes.

Nutrition

Keywords: steak fajita, grilled steak, foil packs, peppers and onions, easy dinner, weeknight meal, barbecue, camping food, quick recipe

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