Campfire Steak Fajita Foil Packs
Campfire Steak Fajita Foil Packs, a Quick & Easy beef recipe, ready in 25 minutes, serves 8 Foil Packets, 2 tacos per serving.
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
-
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
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.
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.
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