Step 1

Preheat oven to 425F.

Step 2

Place the steak slices in a large mixing bowl, a baking dish, or a freezer bag.

Step 3

Whisk together the lime juice, olive oil, garlic, cumin, chili powder, and salt.

Step 4

Pour the marinade over the steak slices, mix around until evenly coated, and cover. Refrigerate for 15 minutes, or up to 24 hours.

Step 5

Remove steak from fridge and set aside to come to room temperature.

Step 6

Cut up four 12 x 12 aluminum foil sheets and set aside.

Step 7

Place bell pepper slices and onion slices in a large mixing bowl and season with olive oil, oregano, garlic powder, paprika, salt and pepper; mix to combine.

Step 8

Portion out the peppers mixture and arrange in the center of each foil sheet.

Step 9

Remove steak from marinade; portion out the steak slices and arrange over the vegetables inside the foil packs. Discard marinade.

Step 10

Close the foils and wrap them up tightly around the steak and vegetables.

Step 11

Arrange foil packs on a baking sheet and cook for 15 minutes, or until done. I suggest to cook for 13 minutes in the oven, then open up the packets and put under the broiler for a couple minutes so to get that bit of browning on top.

Step 12

You can also grill the steak fajitas foil packets over high heat for around 7 minutes per side. An instant read thermometer should read 120F in center for medium rare, and 130F for medium.

Step 13

Remove from oven or grill.

Step 14

Serve immediately over flour tortillas, with avocado slices, lime wedges, sour cream, and cilantro.

Step 15

If you’re on a low carb diet, serve the steak fajitas over a salad, or make lettuce wraps. You can also eat this as is, straight from the foil packet.