Campfire Steak Fajita Foil Packs Recipes

STEAK FAJITA FOIL PACKS

Steps:

• In a large bowl combine steak, peppers, onions, oil, and seasonings. Toss to combine and coat well.
• Portion out the steak mixture into the center of four 12x12 inch pieces of foil. Fold foil tightly around the steak and veggies.
• Grill over high heat for about 7-8 minutes on each side. Serve immediately with tortillas and desired toppings.

STEAK FAJITAS--RECIPE AND METHOD

Steps:

• Tamari is aged soy sauce and can be found in most grocery stores.
• In a blender combine the olive oil, tamari, green onions, garlic cloves, lime juice, red pepper flakes, cumin and brown sugar.
• Blend until smooth.
• Cut your skirt steak into 3 equal pieces.
• Place steaks in a large zip-lock baggie.
• Pour in marinade, remove as much air as possible and seal.
• Move steak around in baggie so that all sides are coated.
• Marinate in the fridge for 1 hour.
• Wrap your tortillas in aluminum foil-seal.
• Slice green peppers in half-remove seeds.
• Peel and slice your onion into 1/4 inch slices.
• Heat charcoal until grey ash is achieved.
• Place grill grate "directly" on top of hot coals.
• Heat grate for 10 minutes.
• While grate is heating up get a 2 foot length of aluminum foil and fold over once. Crimp sides well to make a foil pouch. You will want to double if not using heavy duty foil.
• Remove steaks from marinade-place directly onto hot grate.
• Discard marinade in baggie.
• Cook for 1 minute 30 seconds per side.
• Remove, place on foil and seal.
• Let stand in sealed foil packet for 15 minutes.
• While steak is resting grill peppers and onion slices to desired doneness.
• Place foil wrapped tortillas on grate for 3 minutes, flip and continue to heat for another 3 minutes.
• Open foil packet carefully so that you reserve the juices.
• Slice steaks thinly across the grain, straight down-no need to angle the slice, no more than 1/4 inch thick.
• Return meat to foil packet and coat with juices.
• Slice peppers and cut onion slices in half.
• Dress your tortillas with meat, peppers and onions.
• Optional condiments are sour cream, guacamole, shredded sharp cheddar or queso cheese, sliced jalapeños.
• We have used flank steak with equal success. Lay the flank steak flat on a cutting board and carefully cut it in half widthwise (so that it looks like you have two thin flank steaks), cut one into 3 pieces and continue with recipe directions, freezing the other half for another night.
• Prep time includes marinating time.

GRILLED BEEF FAJITA PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (20x18-inch) sheets of heavy-duty foil. In large bowl, mix beef, bell peppers, onion, seasoning mix and water.
• Place 1/4 of beef mixture on center of each foil sheet. Bring up 2 sides of foil over beef mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over low heat. Cover grill; cook 13 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until beef is cooked to desired doneness and peppers are tender.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Serve beef mixture with tortillas, salsa and sour cream.