This flank steak fajitas recipe is made with marinated steak strips and flavorful veggies for a delicious fajita filling — perfect for busy weeknight dinners.
Ingredients
- beef flank steak, trimmed of fat: 1 pound
- lime juice: 0.25 cup
- vegetable oil: 1 Tbsp
- chili powder: 1 Tbsp
- salt: 0.5 tsp
- cayenne pepper: 0.25 tsp
- Reynolds Wrap® Heavy Duty Aluminum Foil:
- red, yellow or green sweet peppers (or combination): 2 piece (sliced)
- medium onion: 1 piece (sliced)
- garlic: 2 clove (minced)
- (6- to 7-inch) flour tortillas: 8 piece
- Guacamole, salsa, and/or sour cream: 0.33333 Tbsp
Metric Conversion
Stages of cooking
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Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the bag. Seal the bag and turn to coat. Marinate in the refrigerator, 30 to 60 minutes.
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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Center sweet peppers, onion, and garlic on another sheet (12x18-inches) of heavy-duty aluminum foil. Bring up foil sides and repeat steps to seal packet.
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Wrap tortillas tightly in heavy-duty aluminum foil.
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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.
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Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice meat.
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Fill warm tortillas with meat and vegetables. If desired, top with guacamole, salsa, and sour cream.
