Prep Time::25 mins
Cook Time::30 mins
Additional Time::30 mins
Total Time:: 1 hr 25 mins
Servings::4
Ingredients
1 pound beef flank steak, trimmed of fat
¼ cup lime juice
1 tablespoon vegetable oil
1 tablespoon chili powder
½ teaspoon salt
¼ teaspoon cayenne pepper
Reynolds Wrap® Heavy Duty Aluminum Foil
2 red, yellow or green bell peppers (or combination), thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
8 (6- to 7-inch) flour tortillas
⅓ tablespoon Guacamole, salsa, and/or sour cream
Directions
Place steak in a large resealable plastic bag. Add lime juice, oil, chili powder, salt, and cayenne pepper. Seal the bag and turn meat to coat. Marinate in the refrigerator, 30 to 60 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Drain meat; discard marinade. Center meat on a sheet (12×18-inches) of Reynolds Wrap® heavy-duty aluminum foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Center peppers, onion, and garlic on another sheet (12×18-inches) of heavy-duty aluminum foil. Bring up foil sides and repeat steps to seal packet.
Wrap tortillas tightly in heavy-duty aluminum foil.
Bake meat and vegetable foil packets in the preheated oven until meat reaches desired doneness, 145 degrees F (63 degrees C) for medium-rare, and vegetables are tender, 30 to 35 minutes. Add tortillas to the oven for the last 10 minutes of baking or until heated through.
Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape. Thinly slice meat.
Fill warm tortillas with meat and vegetables. If desired, top with guacamole, salsa, and sour cream.