Easy Flank Steak Fajitas

1 . Stage

Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the bag. Seal the bag and turn to coat. Marinate in the refrigerator, 30 to 60 minutes.

2 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

3 . Stage

Drain meat; discard marinade. Center meat on a sheet (12x18-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.

4 . Stage

Center sweet peppers, onion, and garlic on another sheet (12x18-inches) of heavy-duty aluminum foil. Bring up foil sides and repeat steps to seal packet.

5 . Stage

Wrap tortillas tightly in heavy-duty aluminum foil.

6 . Stage

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.

7 . Stage

Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice meat.

8 . Stage

Fill warm tortillas with meat and vegetables. If desired, top with guacamole, salsa, and sour cream.