Steak Fajita Packets
An easy meal to throw on the grill, filled with marinated and tender meat and veggies from Reynolds Wrap® Ambassador, Cake ‘n Knife.
Print RecipeYou’ll Need...
You’ll Need...
Heavy Duty Foil
Ingredients
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For the fajita packets:
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Toppings:
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Directions
In a large sealable bag, combine steak, 2 tablespoons oil, salt, pepper, garlic powder, ground cumin, chili powder, smoked paprika, cayenne pepper and lime juice. Seal and move everything around with your hands to evenly coat the meat. Refrigerate for at least 2 hours, up to 24 hours.
Preheat the grill to medium-high heat when ready to cook.
Add sliced peppers, onion, and remaining 1 tablespoon oil to a medium bowl. Toss to coat the vegetables and season with salt and pepper.
Tear off six large sheets of Reynolds Wrap® Heavy Duty Foil.
Divide the pepper mixture between the sheets evenly, then top with even amounts of sliced steak. Seal the foil tightly around the mixture to form individual packets.
Grill for 6 to 8 minutes on each side. Cooking for 6 minutes per side will get you medium-rare steak. Cook longer for desired doneness.
Serve immediately with your favorite toppings and warmed tortillas.
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