This recipe for flank steak fajitas uses marinated steak strips and tasty vegetables to create an exquisite fajita filling that is ideal for busy weeknight dinners.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
Ingredients
- 1 pound beef flank steak, trimmed of fat
- ¼ cup lime juice
- 1 tablespoon vegetable oil
- 1 tablespoon chili powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- Reynolds Wrap® Heavy Duty Aluminum Foil
- 2 red, yellow or green sweet peppers (or combination), thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 8 (6- to 7-inch) flour tortillas
- ⅓ tablespoon Guacamole, salsa, and/or sour cream
Instructions
- 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.
- Preheat the oven to 400 degrees F (200 degrees C).
- Drain meat; discard marinade. Center meat on a sheet (12×18-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 (12×18-inches) of heavy-duty aluminum foil. Bring up foil sides and repeat steps to seal packet.
- Wrap tortillas tightly in heavy-duty aluminum foil.
- 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.
- 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.
- Fill warm tortillas with meat and vegetables. If desired, top with guacamole, salsa, and sour cream.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 5 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 757 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!
Simple, easy, very delicious. Grilled meat on grilling pan for 16 minutes, rotating meat every 4 minutes. Followed recipe except in cooking peppers and onions. Was running behind so cooked in skillet with olive oil. When caramelized, added splash of balsamic vinegar to finish.
This marinade is fantastic! I decided to quickly sear the steak on a cast iron then baked in the oven on a sheet pan. Absolutely delicious! I may season the vegetables next time, but that is the only thing I would change!
I marinated the steak overnight. The meat was flavorful enough for us. I cooked the meat for 30 minutes. And let it rest for 10 however the meat turned out overly well down. We still made fajitas and the meat wasn’t dried out, but next time I will only cook it 20 minutes in the oven and rest the meat 10 minutes. It is super convenient especially if you can’t or don’t have a grill. I will try this recipe again.
This is even better then the restaurant steak fajitas. I keep a jar of the marinated in the fridge. So when I’m in the mood for steak fajitas quesadillas I can easily make.
I have made this a few times, and have always enjoyed the flavor and ease of preparation. Tonight I used a store-bought marinade packet to marinate the steak, but followed all the other steps in the recipe, and it couldn’t have been easier!
This is a great recipe. I cooked the meat in a cast iron skillet for a few minutes, then poured the veggies from their foil on top in the skillet and broiled it all for 5 min or so to get that nice char. I also thinly sliced the meat before marinading. Everything else I did as the recipe described. Quick and simple! If you have a Mexican grocery store close you can get the perfect steak for this and it costs very little.
The reviews were spot on except the veggies could have been cooked longer, but we doubled the recipe. Very good with guacamole, Greek yogurt & salsa. Family loved it!
Delicious and easy! Store didn’t have flank steak but used an inexpensive replacement and came out great.
I took the advice of another reviewer and used foil only to line the baking sheet. I cooked the vegetables to tender crisp in a skillet and served with salsa and corn tortillas. Yum!
I took the advice of another reviewer and used foil only to line the baking sheet. I cooked the vegetables to tender crisp in a skillet and served with salsa and corn tortillas. Yum!
I used the marinade recipe, but cooked the meat on the grill and the veggies in a skillet. I sliced the meat and added it to the skillet with the veggies..yummy!!!!
It was good, not wow awesome, but it was still good. Veggies seemed a bit soggy, but the flavor was decent. Would probably add more pepper next time to the veggies and maybe some salted butter. Also, this might be easier to prep if you cut up the steak before cooking or better yet, buy the pre-cut fajita steak strips from the butcher. Be sure to serve with shredded cheese, guac, and sour cream on the side. While my family was waiting I made them some fresh guacamole, salsa, and chips with leftover ingredients. For the guacamole all I did was throw the following into a food processor: just put two avocadoes (pitted), about 1/4 cup onion, 1/4 to 1/2 cup diced tomato, 1 clove garlic minced, a pinch of salt, a pinch of pepper, 1/4 cup lemon juice and then pulse together until it looks chunky and mixed together. The trick is to not blend it too much.
Surprisingly good for only 30 minutes to marinate. My family loved it!!
So good!! Def recommend
My family really likes this dish and it is really good. I have made it a couple of times now and will continue to make it. The one thing I will do next time, as others suggested, is cook the meat on a grill. Having that little extra crispiness and char would send it over the top.
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.
Very easy to prepare with a quick cleanup! I love Reynolds wrap and I had never thought of cooking fajita meat this way! What a great idea, the flavors melded together and made for a delicious meal that even the kids loved! I will make this again.
These very delicious. Very easy to make and clean up a breeze.
Loved the ease of cooking this in the foil packet in the oven. I threw the veggies on top of the steak and cooked it together. It turned out great this way. I think the meat could have used a bit more flavor, but they were still good and easy!
I missed the CHAR on the meat and veggies that I get when I make them on the grill but the meat marinade gave them good flavor.