Easy Flank Steak Fajitas

Easy steak fajitas pair marinated steak with flavor-packed veggies and creamy toppings, making them perfect for busy families and weeknight dinners.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 404 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 medium onion, thinly sliced
• Reynolds Wrap® Heavy Duty Aluminum Foil
• 1 pound beef flank steak, trimmed of fat
• 2 red, yellow or green sweet peppers (or combination), thinly sliced
• 8 (6- to 7-inch) flour tortillas
• 0.5 teaspoon salt
• 0.25 teaspoon cayenne pepper
• 0.25 cup lime juice
• 0.33333334326744 tablespoon Guacamole, salsa, and/or sour cream

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place steak in a large resealable plastic bag. Add lime juice, oil, chili powder, salt, and cayenne pepper. Seal the bag and turn meat to coat. Marinate in the refrigerator, 30 to 60 minutes.

Step 3

Drain meat; discard marinade. Center meat on a sheet (12x18-inches) of Reynolds Wrap® heavy-duty aluminum foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

Step 4

Center peppers, onion, and garlic on another sheet (12x18-inches) of heavy-duty aluminum foil. Bring up foil sides and repeat steps to seal packet.

Step 5

Wrap tortillas tightly in heavy-duty aluminum foil.

Step 6

Bake meat and vegetable foil packets in the preheated oven until meat reaches desired doneness, 145 degrees F (63 degrees C) for medium-rare, and vegetables are tender, 30 to 35 minutes. Add tortillas to the oven for the last 10 minutes of baking or until heated through.

Step 7

Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape. Thinly slice meat.

Step 8

Fill warm tortillas with meat and vegetables. If desired, top with guacamole, salsa, and sour cream.