Recipe by Reynolds Wrap® Heavy Duty Foil
"Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners."
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beef flank steak, trimmed of fat
red, yellow or green sweet peppers (or combination), thinly sliced
onion, thinly sliced
(6- to 7-inch) flour tortillas
Guacamole, salsa, and/or sour cream
Simple and delicious plus it's easy clean up - not bad for a quick meal! The marinade was really good and didn't take long at all - basically the time it took to prep the veggies, make the foil packets and whip up some homemade guacamole! I cooked the steak on the grill vs. a foil packet simply because I couldn't bring myself to "steam" a good piece of meat. I put the foil packets for the veggies and tortillas on the grill as well. I did poke a few holes in the veggie packets to allow some of the steam to get out so they weren't soggy. Overall, very good especially with all the fixen's - cheese, salsa, guacamole, and sour cream!
I loved the ease of clean up and the marinade was very flavorful but I thought the steak was steamed. I prefer it grilled or broiled. Perhaps if I had slit the packets and allowed the steam to escape as they cooked it would have worked better for us. It is a good idea and I can think of other applications. Thanks for something new.
The seasoning & marinade portion of this recipe is spot on. The foil packages make short work of clean up for sure. I decided to make this with chicken instead of beef, as I thought it would lend itself a bit better to being cooked in the foil packets. I missed the 'char' flavor that I love so much about fajitas but for a fast, delicious no fuss dinner this was very good.
Very good flavor, and will definitely use this recipe in the future. My issue is that I'd rather grill the steak and sauté the veggies and not waste foil on something like this. I use foil a lot but it seems unnecessary in this recipe.
These very delicious. Very easy to make and clean up a breeze.
I followed this recipe and found it easy to make and even easier to clean up! I've used Reynolds foil to cook many things on my outdoor grill, and this is just another example of making things easy for a busy cook! Thanks for a great dinner!
I think the biggest , yet simplest to fix, problem is the WAY the foil is used. Simple leave a large opening , not just holes in the foil to allow ALL steam to escape. I personally would do this on flat open foil, for an " oven fried" taste, then draw foil up loosely around the food to keep warm. The marinate is very good, but I add cumin, garlic powder, and Mexican oregano ( regular oregano works well too) to the chilli powder. I like a blend of EQUAL PARTS (1t. each) of cumin, garlic powder, oregano, and chilli powder. That does give much more of a taco flavor ( b/c of the cumin) but can be adjusted by adding less cumin and slightly more chilli powder. If that is your taste. In fact, I make up that blend of equal parts of those spices in a 1 to 2 cup jar in my spice cabinet and use it to make many Mexican foods including tacos. It is cheaper and healthier ( b/c
No over load of salt) than the envelopes that charge $1.00 or so for a single serving. Overall a quick easy anytime meal that balances some veggies, meat and starch, in a a convient way. BTW that spice blend makes a great tex mex rub. Hope this gives even more ideas for using quick easy foil meals. Oh yeah, try theses ideas on a larger scale on a foil cooked pot roast. Just roast L O N G ( a few hrs)and low temp(275) any weekend. Then serve fejitas or quesadillas w/ the left overs.
Easy to prepare and easy to clean up! What I love about this recipe is the marinade. I marinated the flank steak for 45 minutes, and the meat was so flavorful! A great choice for Mexican night!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Flank Steak Fajitas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 155
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