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.
Ingreadient
- 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
Direction
- 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.
- 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.
- 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.
