Easy Flank Steak Fajitas Recipe - Allrecipes.com
Easy Flank Steak Fajitas Recipe
  • READY IN ABOUT hrs

Easy Flank Steak Fajitas

Recipe by  

"Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. Seal bag; turn to coat steak.
  2. Marinate in the refrigerator 30 minutes to 1 hour.
  3. Preheat oven to 400 degrees F. 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. Center sweet peppers, onion, and garlic on another sheet (12x18 inches) of heavy duty aluminum foil. Repeat steps above to make another foil packet.
  4. Wrap tortillas tightly in heavy duty aluminum foil.
  5. Bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 degrees F for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through.
  6. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice the meat.
  7. Fill warm tortillas with meat and pepper mixture to serve. If desired, top with guacamole, salsa, and/or sour cream.
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Footnotes

  • REYNOLDS KITCHENS TIP:
  • These flavorful fajitas are perfect for a quick and easy weeknight meal! Simply make ahead and cook when you get home. Then, to add the perfect finishing touch for any fajitas or soft taco meals, just wrap and heat the tortillas in foil. It's a fast way to get that restaurant-style tortilla taste and texture at home!
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2014

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!

 
Most Helpful Critical Review
Nov 04, 2014

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.

 

16 Ratings

Nov 10, 2014

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.

 
Nov 30, 2014

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.

 
Nov 25, 2014

These very delicious. Very easy to make and clean up a breeze.

 
Nov 24, 2014

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!

 
Nov 14, 2014

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.

 
Nov 04, 2014

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!

 

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Nutrition

  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 757 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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