Steak Fajita Foil Packet Dinner
These steak fajita foil packets can be made in the oven or on the grill and are an easy dinner with little clean up so you can fiesta any night, not just on Cinco De Mayo!
Servings 4 foil packets
Calories 344kcal
Ingredients
Steak & Seasonings
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tsp paprika
- ½ teaspoon chili powder
- ¼ tsp chipotle chili powder
- 1 teaspoon sugar
- ¼ tsp cayenne pepper more for spicier
- ½ tsp salt
- 24 ounces tri tip or flank steak
Foil Packets
- 3 onions
- 4 bell peppers (red and green)
- 1 tablespoon avocado oil
- ½ tsp garlic salt
Optional Toppings
- avocado slices or guac
- sour cream
- salsa
- tortillas
Instructions
- Preheat oven or grill to 450F
- Combine all seasonings together to create a dry rub. Cut steak into strips and combine steak with dry rub in a bag so that each piece gets fully coated.
- Cut onions and bell peppers into slices, combine with avocado oil and garlic salt.
- Cut 6 pieces (grill) or 3 pieces (oven) of 18 x 18 inch heavy duty aluminum foil.
- Split veggies and meat among 3 pieces of foil evenly.
To cook in oven:
- Place steamer packets on a cookie sheet in the oven. Bake for 30-35 minutes or until veggies are tender. Turn the oven up to broil. Open the steamer packets (BE CAREFUL USE TONGS THE HOT STEAM WILL RELEASE) and broil for 5-7 minutes or until they have a nice char on the top. (See photo tutorial for steamer packets in this post)
To grill:
- Cook foil packets for 15 minutes on each side. Remove from the grill and let cool until they can be handled without injury (or use tongs) before unwrapping.
Notes
- For medium- well steak - reduce cooking time by 5 minutes
- For medium steak - reduce cooking time by 10 minutes
- For medium rare - reduce cooking time by 15 minutes
Nutrition
Calories: 344kcal | Carbohydrates: 17g | Protein: 38g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 688mg | Potassium: 964mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4205IU | Vitamin C: 158.1mg | Calcium: 63mg | Iron: 3.5mg