Here we grill spice-rubbed strip steak to serve along sweet potatoes and onions cooked in a foil packet alongside it. Serve with steamed spinach. Source: EatingWell Magazine, April/May 2006

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high.

    Advertisement
  • Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a medium bowl. Sprinkle steaks with 2 1/4 teaspoons of the spice mixture. Add sweet potato and onion to the bowl along with oil and zest; toss to coat.

  • Place two 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning). Generously coat the top piece with cooking spray. Spread the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet.

  • Place the packet on the hottest part of the grill and cook, turning once, about 5 minutes per side. Cook the steaks, turning once, 3 to 4 minutes per side for medium-rare. Transfer to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.

Nutrition Facts

376 calories; 19.1 g total fat; 6.2 g saturated fat; 100 mg cholesterol; 385 mg sodium. 693 mg potassium; 16.1 g carbohydrates; 3.3 g fiber; 5 g sugar; 33.5 g protein; 3126 IU vitamin a iu; 12 mg vitamin c; 15 mcg folate; 45 mg calcium; 5 mg iron; 27 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/02/2014
This was really tasty! It is winter in Minnesota so I made the potatoes in the oven and they turned out perfect. 400 degrees for about 25 minutes in foil packet. Steak was done on the grill on our stove and was perfect! Read More