Steak Fajita Foil Packets
The easiest dinner to simply wrap up in foil and throw on the grill!
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equipment
ingredients
Fajita Packets
- 1 1/2 lbs top sirloin thinly sliced
- 3 Tbsp oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 Tbsp fresh lime juice
- 6 sheets Reynolds Wrap® Heavy Duty Foil
- 3 bell peppers any combination of red, green, yellow, or orange, thinly sliced
- 1 small yellow or white onion thinly sliced
Toppings
- Salsa
- Sour cream
- Chopped cilantro
- Lime wedges
- Warmed flour tortillas 6 or 8 inch
instructions
- 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.