Steak and Potato Foil Packs

Total Time Prep: 20 min. Grill: 20 min.
Yield 8 servings
Test Kitchen Approved
As a park ranger, I've cooked a lot of meals outdoors. I often assemble a steak and potato foil pack and toss it into my backpack with some ice. Then when I set up camp, it's easy to cook over a campfire. If I'm at home, I use my grill, and the food is just as good. —Ralph Jones, San Diego, California

Ingredients

  • 2 beef top sirloin steaks (1-1/2 pounds each)
  • 3 pounds red potatoes, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 4 teaspoons minced fresh rosemary
  • 1 tablespoon minced garlic
  • 2 teaspoons salt
  • 1 teaspoon pepper

Directions

  1. Prepare grill for medium heat or preheat oven to 450°. Cut each steak into 4 pieces. In a large bowl, combine steak, potatoes, onion, rosemary, garlic, salt and pepper.
  2. Divide mixture among eight 18x12-in. pieces of heavy-duty foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly.
  3. Place packets on grill or in oven; cook until potatoes are tender, 8-10 minutes on each side. Open packets carefully to allow steam to escape. If desired, sprinkle with additional rosemary.

Nutrition Facts

1 packet: 348 calories, 7g fat (3g saturated fat), 69mg cholesterol, 677mg sodium, 29g carbohydrate (2g sugars, 3g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 2 starch.

As a park ranger, I've cooked a lot of meals outdoors. I often assemble a steak and potato foil pack and toss it into my backpack with some ice. Then when I set up camp, it's easy to cook over a campfire. If I'm at home, I use my grill, and the food is just as good. —Ralph Jones, San Diego, California
Recipe Creator

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