Campfire Steak Fajita Foil Packs
Skip the skillet and make dinner over the coals: marinated Skirt Steak, peppers and onions sealed in foil and cooked right on the grate for juicy, smoky fajitas. Serve with warm tortillas and your favorite toppings for easy tailgate or campfire grub.
Cook Time: 25 Minutes
Servings: 8 Foil Packets, 2 tacos per serving
Ingredients: 18
Ingredients
Marinade
Fajita Seasoning
Preparation
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Step 1
Combine Italian dressing, vinegar, soy sauce, Worcestershire, brown sugar, lime juice, and garlic. Marinate steaks in the refrigerator 6-8 hours or overnight.
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Step 2
Remove steak from marinade, discarding the remaining liquid. Slice steak at an angle, across the grain, into ¼-inch thick strips.
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Step 3
Combine onion and bell pepper in a bowl with fajita seasoning.
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Step 4
Place an 18” x 12” sheet of heavy-duty aluminum foil down on a flat surface. Add 1/6 of steak and vegetable mixture to the center of foil. Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close the package. Repeat with remaining mixture for a total of 8 packets. (If cooking on a campfire, wrap in a second layer of foil to prevent bursting)
Campfire Instructions
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Step 1
Build and start a fire inside a fire ring or other metal structure.
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Step 2
Place foil packs on hot grate with tongs.
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Step 3
Cook for 15-25 minutes, flipping halfway through until steak is cooked to a minimum of 145ºF internal doneness and vegetables are tender.
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Step 4
Serve with tortillas and condiments of your choice.
Oven Instructions
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Step 1
Preheat the oven to 425ºF.
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Step 2
Place foil packs on a baking sheet and bake for 15-25 minutes, until steak is cooked to a minimum of 145ºF internal doneness and vegetables are tender.
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Step 3
Serve with tortillas and condiments of your choice.
Nutrition Information
442 Calories
6.28g SAT FAT
31g PROTEIN
2.39 mg IRON
7.24 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 442 Calories; 161 Calories from fat; 17.84 g Total Fat (6.28 g Saturated Fat; 0.51g Trans Fat; 1.38 g Polyunsaturated Fat; 5.45 g Monounsaturated Fat;) 72.57 mg Cholesterol; 1261.33 mg Sodium; 39.50 g Total Carbohydrate; 2.91 g Dietary Fiber; 30.94 g Protein; 22.03 mg Calcium; 2.39 mg Iron; 414.64 mg Potassium; 0.35 mg Riboflavin; 10.78 mg Niacin; 0.58 mg Vitamin B6; 2.89 mcg Vitamin B12; 195.03 mg Phosphorus; 7.24 mg Zinc; 27.65 mcg Selenium; 58.90 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium and a good source of Iron, Phosphorus, and Choline.
The Essential Ingredients
Skirt Steak: A thin, flavorful cut from the rib primal with a higher fat content, best marinated and seared over high heat.
Onion: These versatile root veggies bring a sharpness to any dish, without adding too much spice. Onions come in wide varieties, but are most often seen in white, yellow, and red. Onions are a staple of many cuisines and a pillar of classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
Bell Peppers: They include colors of green, red, yellow, and orange. They are known for their crisp texture and mild flavor.
Soy Sauce: A salty, umami-packed condiment made from fermented soybeans, perfect for marinades, sauces, and stir-fry. It’s been used in Asian cuisines for centuries.
Worcestershire Sauce: A bold and tangy sauce that is packed with umami flavor. This sauce is a blend of vinegar, anchovies, molasses, and spices.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What's a common mistake when making steak fajita foil packs?
Overfilling the foil packets is a common mistake. Packing too much steak and vegetables into each packet can prevent even cooking and may cause the packets to burst. Dividing the ingredients evenly helps ensure tender steak and properly cooked vegetables.
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What toppings pair well with steak fajitas?
Popular fajita toppings include guacamole, sour cream, pico de gallo, shredded cheese, sliced avocado, fresh cilantro, jalapeños, and fresh lime wedges. Spanish rice, black beans, and grilled corn also make excellent side dishes.
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Can you cook steak fajita foil packs in the oven?
Yes. These foil packs can be baked in a 425°F oven for 15-25 minutes until the steak reaches an internal temperature of 145°F and the vegetables are tender. They are also ideal for cooking over a campfire.
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