Steak and Potato Foil Packets

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 ½ to 2 pounds top sirloin steak (cut into 2-inch pieces)

1 pound mini Yukon gold potatoes (cut into 1-inch pieces)

3 tablespoons extra virgin olive oil

3 cloves garlic (minced)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

¼ teaspoon freshly ground black pepper

Directions

Marinate the steak and potatoes. In a large bowl, combine the steak pieces, diced potatoes, oil, garlic, thyme, rosemary, salt, and black pepper. Cover and refrigerate for 30 minutes.

Prep for grilling. Remove from the fridge and set on the counter for 15 minutes. Cut out four large foil sheets, approximately 12 inches by 12 inches in size. Divide the steak and potatoes between the sheets of foil.

TO GRILL

Prep the grill. Preheat the grill to HIGH.

Cook. Wrap the foils tightly around the steak and potatoes, sealing them together. Transfer the foil packets to the grill and cook over high heat for 10 minutes PER SIDE. Remove from heat, carefully open up the packets away from your face, and enjoy.

OVEN METHOD

Prep. Preheat the oven to 450˚F. Wrap the foils tightly around the steak and potatoes, sealing them together.

Cook. Put the foil packets on a baking sheet and transfer them to the oven. Cook for 15 to 20 minutes, or until the internal temperature of the steak reaches about 135˚F and the potatoes are tender.

Broil (optional). For a nice char on the steak, open the packets and place them under the broiler for a couple of minutes, then serve.

Nutrition

• Serving Size: 1 Foil Pack
• Calories: 400 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Cholesterol: 100 mg
• Sodium: 684 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Protein: 40 g