Campfire Steak Fajita Foil Packs
Ingredients icon 18 Ingredients
Servings icon Makes 8 Foil Packets, 2 tacos per serving
Time icon 25 minutes
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Ingredients

Marinade

Fajita Seasoning

Preparation

  1. Combine Italian dressing, vinegar, soy sauce, Worcestershire, brown sugar, lime juice, and garlic. Marinate steaks in the refrigerator 6-8 hours or overnight.

  2. Remove steak from marinade, discarding the remaining liquid. Slice steak at an angle, across the grain, into ¼-inch thick strips.

  3. Combine onion and bell pepper in a bowl with fajita seasoning.

  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

  1. Build and start a fire inside a fire ring or other metal structure.

  2. Place foil packs on hot grate with tongs.

  3. Cook for 15-25 minutes, flipping halfway through until steak is cooked to a minimum of 145ºF internal doneness and vegetables are tender.

  4. Serve with tortillas and condiments of your choice.

Oven Instructions

  1. Preheat the oven to 425ºF.

  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.

  3. Serve with tortillas and condiments of your choice.

Suggestions

Going camping? These foil packs can be assembled ahead of time and transported in a cooler to your campsite.

Nutrition Information

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.

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