1 Make the fajita spice mix: In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, cumin, and chili powder.
2 Make the vegetable foil pack: Fold a large piece of foil in half so you have a double layer. Add the sliced peppers and onions. Season the vegetables with 1 tablespoon of olive oil and sprinkle with 1 teaspoon fajita seasoning.
Fold the sides of the foil up and crimp it tightly on top to make a packet.
3 Season the steak: Season the steak liberally with the seasoning mix (about 3/4 teaspoon per side).
4 Preheat your grill to 450°F for high heat grilling.
5 Grill the packet and the steak: Once the grill is hot, transfer the veggie packet and the steak to the grill. Grill over steak over high, direct heat. After 4 minutes, flip the steak and grill for 5 to 7 additional minutes.
This will finish cooking the steak to about a medium to medium-rare temperature and soften the veggies. Remove both the foil packet and the steak from the grill and let cool for a few minutes.
6 Make the Dad Add Lime Sour Cream (optional): In a small bowl, combine sour cream, zest, juice from 1 lime, cumin, and salt. Serve alongside the fajitas.
7 Slice the steak: Slice the steak thinly against the grain.
8 Serve: You can add the steak to the veggies and serve the fajitas right out of the foil packet alongside a stack of flour tortillas. The foil should be strong enough, but if yours seems unstable, you can also transfer the ingredients to a serving platter.
