Campfire Tin Foil Fajitas
15 min Prep Time
10 min Cook Time
Our campfire steak fajitas can easily be made in advance! Toss your tired tortillas and serve steak fajitas on rich, obssesible Stonefire® Mini Naan. Slice your peppers ahead of time and store in resealable bags. When you’re ready- set up the campfire and get to grilling.
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Ingredients
- Stonefire® Mini Naan
- 5 pounds flank steak, thinly sliced
- 1 (1 oz.) package fajita seasoning mix, divided
- 3 Tbsp. olive oil, divided
- 3-4 cloves garlic, minced
- 1 Tbsp. lime juice
- Salt and pepper
- 3-4 bell peppers (any color), sliced
- 1 medium onion, sliced
- Optional toppings: sour cream, guacamole, salsa, lime wedges
Directions
- Place the sliced flank steak in a large, zip-top bag. Set aside 2 teaspoons of the fajita seasoning.
- In a small bowl, whisk together the remaining fajita seasoning, 2 tablespoons of olive oil, garlic, lime juice, and salt and pepper, to taste. Add to sliced steak in bag and seal. Refrigerate for at least 2 hours, or up to 24 hours.
- Meanwhile, place sliced peppers and onions in a medium bowl. Toss with remaining tablespoon of oil and remaining fajita seasoning. Season with salt and pepper, to taste.
- Tear off 6-8 large sheets of aluminum foil. Spray each sheet with non-stick cooking spray. Divide flank steak, peppers and onions evenly between foil sheets. Seal foil tightly around fajita mixture and add to your camping cooler.
- Place tin foil packets on a grate over the fire or in the bed of coals and cook for 6-8 minutes on each side
- Toast naan on grate over the fire for about 1 minute on each side or until golden and soft.
- Take steak and veggie mixture out of the foil and place directly onto your mini naan. Top with sour cream, cilantro and guacamole.
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