Steak and Potatoes Foil Pack
Sirloin steak, fingerling potatoes, and broccoli cook at the same time in this foil-pack meal.
Ingredients
- 2 1/2 cups chopped broccoli
- 1 lb. fingerling potatoes, halved lengthwise
- 1/2 cup extra-virgin olive oil, divided
- 2 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 3 cloves garlic, sliced
- 4 6-oz. sirloin steaks
Spice Rub
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 tsp. organic cane sugar
- 1/2 tsp. garlic powder
- 1/2 tsp. chili powder
Directions
STEP 1
Place broccoli and potatoes in a large bowl. Add 4 tablespoons extra-virgin olive oil, sea salt, black pepper, and sliced garlic. Stir until evenly coated.
STEP 2
Pat steaks dry, then coat both sides of each steak with 1 tablespoon extra-virgin olive oil.
STEP 3
In a small bowl, whisk spice-rub ingredients until combined. Add 1 teaspoon of spice rub to each steak and use your hands to gently spread mixture to cover the whole steak.
STEP 4
Cut four 12-inch squares of heavy-duty aluminum foil. Evenly distribute vegetable mixture among the squares, then top with steak.
STEP 5
Create pack by folding the shorter ends of the foil over the contents, and then tightly folding the sides and pinching together to create a leakproof seal.
STEP 6
Place foil packs directly on the grill and close cover. Cook for 15 to 20 minutes, flipping halfway through. Use a meat thermometer to monitor steak temperature to reach desired doneness. Steak is medium-rare at 135 degrees F.
STEP 7
Allow foil packs to rest for 10 minutes before enjoying.
Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman
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Maddie Augustin is a Minneapolis-based recipe developer.
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