Quick Flank Steak Fajitas

Begin by placing the steak in a substantial resealable plastic bag. Then, add a squeeze of fresh lime juice, some vegetable oil, a pinch of chili powder, a sprinkle of salt, and a dash of cayenne pepper to the bag. Seal the bag and give it a good mix to coat everything evenly. Refrigerate for 30 to 60 minutes, allowing the flavors to meld together.

Next, preheat your oven to a scorching 400 degrees F (200 degrees C). This will ensure that the meat cooks to perfection.

Drain the excess marinade from the steak and discard it. Place the meat in the center of a large sheet (12x18-inches) of Reynolds Wrap heavy-duty aluminum foil. Bring the foil sides up and then double fold the top and ends to seal a packet, leaving just enough room for air to circulate inside.

In another sheet (12x18-inches) of heavy-duty aluminum foil, arrange the sweet peppers, onion, and garlic in a neat pile. Bring up the foil sides and repeat the process to seal another packet.

Wrap the tortillas tightly in heavy-duty aluminum foil, making sure they are snug and secure.

Bake the meat and vegetable packets in the preheated oven for 30 to 35 minutes, or until the meat reaches your desired level of doneness (145 degrees F (63 degrees C) for medium-rare), and the vegetables are tender. Add the tortillas to the oven for the last 10 minutes of baking, or until they are heated through.

Carefully remove the packets from the oven and open them by cutting along the top fold with a sharp knife, allowing any steam to escape. Then, open the top of the foil packet and slice the meat thinly.

Fill warm tortillas with slices of meat and vegetables. If you're feeling indulgent, top your creation with guacamole, salsa, and sour cream.