Garlic Steak and Potato Foil Packs
Top sirloin and quartered baby potatoes tossed with olive oil, garlic and dried herbs, sealed in foil and grilled about 10 minutes per side until the steak reaches 145°F.
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Ingredients
- 2 to 2 1/2 pounds top sirloin steak trimmed of fat and cut into 2 1/2-inch pieces
- 1 pound baby yellow potatoes quartered, or halved if already less than 1 inch
- 3 tablespoons olive oil
- salt to taste, about 1 teaspoon
- black pepper to taste, about 1/4 teaspoon
- 1 tablespoon garlic minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- fresh thyme or parsley optional garnish
Instructions
- In a large bowl, toss the steak and potatoes with the olive oil, salt, pepper, garlic, onion powder, oregano, dried parsley and dried thyme.
- Divide the mixture among four 12-by-12-inch sheets of foil. Wrap the foil tightly around each portion to form a pack.
- Grill over high heat for about 10 minutes per side. Check that the potatoes are tender and the steak reaches 145°F with a food thermometer. Cook longer if needed.
- Remove the packs from the heat and let the steak rest for at least 3 minutes. Open the foil carefully, garnish with fresh thyme or parsley if using, and serve.
Notes
Salt, pepper and the garnish are to taste and are not counted in the nutrition. Oven option: bake the sealed packs at 425°F for about 20 to 25 minutes. The total includes a 3-minute rest.
Nutrition
Serving: 1servingCalories: 847kcalCarbohydrates: 21.5gProtein: 116.9gFat: 30gSodium: 274mgFiber: 2.8gSugar: 1g