Easy Flank Steak Fajitas Recipe

Name: Easy Flank Steak Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound beef flank steak, trimmed of fat; 1/4 cup lime juice; 1 tablespoon vegetable oil; 1 tablespoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; Reynolds Wrap(R) 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; Guacamole, salsa, and/or sour cream (optional)

Servings: persons

1 pound beef flank steak, trimmed of fat
1/4 cup lime juice
1 tablespoon vegetable oil
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Reynolds Wrap(R) 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
Guacamole, salsa, and/or sour cream (optional)

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(R) 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.

1099

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound beef flank steak, trimmed of fat, 1/4 cup lime juice, 1 tablespoon vegetable oil, 1 tablespoon chili powder, and more.

Yes, Easy Flank Steak Fajitas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Flank Steak Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions