Steak Fajita Foil Packets

updated Jun 30, 2020
Steak Fajita Foil Packets

Cooking your steak fajitas in foil packets allows everyone to customize their own add-ins with zero cleanup; plus the rice is extra flavorful since it was basted with natural juices.

Serves4

Prep20 minutes

Cook20 minutes to 25 minutes

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

These steak fajita foil packets are fun, practical, and tasty, too. Everyone can customize their own add-ins, they require virtually zero cleanup, and the rice is extra flavorful thanks to all the juices from the meat and vegetables. Plus, you get to eat them straight from the foil, topped with a squeeze of lime, a dollop of sour cream, and plenty of avocado.

A few key steps ensure foil-packet success: For starters, make sure you use a double thickness of aluminum foil to insulate the rice. You’ll also want to add plenty of liquid, both for the rice to absorb and to steam the vegetables and steak. Lastly, tightly seal the packets before throwing them on the grill (or baking them in the oven).

Steak Fajita Foil Packets

Cooking your steak fajitas in foil packets allows everyone to customize their own add-ins with zero cleanup; plus the rice is extra flavorful since it was basted with natural juices.

Prep time 20 minutes

Cook time 20 minutes to 25 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 cup

    long-grain white rice

  • 1

    small red or yellow onion

  • 1

    medium red bell pepper

  • 1

    medium green bell pepper

  • 2 cloves

    garlic

  • 1 pound

    flank steak

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    dried thyme

  • 2 cups

    water

  • 1/4 cup

    freshly squeezed lime juice (from 2 limes)

  • Sour cream and avocado, for serving

Instructions

  1. Heat an outdoor grill to medium-high, direct heat (400 to 425ºF). Tear 8 (8-inch long) sheets of aluminum foil. Stack 1 sheet on top of another sheet, then repeat with the remaining 6 sheets. You should end up with 4 stacks of foil.

  2. Divide 1 cup dried long-grain rice between the 4 packets. Thinly slice 1 small red or yellow onion, 1 medium red bell pepper, and 1 medium green bell pepper, and divide the pepper and onions over the rice.

  3. Mince 2 garlic cloves. Thinly slice 1 pound flank steak across the grain. Sprinkle the steak with the garlic, 1/2 teaspoon kosher salt, and 1/2 teaspoon dried thyme, and toss to combine. Divide the steak over the vegetables.

  4. Whisk together 2 cups water with 1/4 cup lime juice. Pour 1/2 cup plus 1 tablespoon of the liquid over each pile of steak and rice. Tightly seal each packet. Grill or roast until the rice is cooked and the steak is tender, 20 to 25 minutes. Serve with sour cream and avocado.

Recipe Notes

Oven cooking: To cook these packets in the oven, roast at 425°F for the same amount of time.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.