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Lunch / Dinner

Steak Fajita Foil Pack with Pinto Beans

If you love simple and fast dinners, foil packs are the way to go. Also called hobo packs, this versatile style of cooking allows you to choose your fire — either roast the foil packs in the oven or throw them on the grill. These steak fajitas are sizzlin’ with flavor and have an added boost of protein with the addition of pinto beans.


2 servings

Total Time

30 minutes

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Test Kitchen Tips

Hanger steak is a cut that hangs between the rib and loin on the underside of the steer. If you can’t find it, substitute with skirt or flank steak.

To grill tortillas, reduce the grill heat to low and brush grill grates with oil. Grill tortillas, uncovered, 1–2 minutes per side.


Preheat grill to medium or oven to 450°.

Prepare one foil packet by placing two sheets of heavy-duty foil (each 24-inches long) on top of one another; coat with nonstick spray.

Combine cumin, chili powder, salt, pepper, coriander, and oregano in a bowl; toss with steak to coat.

Stir in poblanos, onion, pinto beans, jalapeño, oil, and garlic; toss to coat with seasonings.

Place fajita mixture in center of one side of prepared foil strip. Pull foil over top, then fold in sides tightly crimping to seal; transfer to grill or oven.

Grill or bake packet 15 minutes; remove from grill and open carefully.

Toss fajita mixture with cilantro and lime juice; serve with tortillas, queso fresco, and crema.

Nutritional Facts

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