Steak and potatoes are a classic combo on the grill. We have taken the concept one step further by adding green beans and rosemary, and wrapping everything in a packet to make a complete meal. A sprinkling of blue cheese just before serving is the perfect finish for this steak-house special. Source: EatingWell.com, May 2018

Joy Howard
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Ingredients

Directions

  • Preheat grill to medium-high. Cut six 14-inch lengths of heavy-duty foil. Coat 1 side of each piece of foil with cooking spray.

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  • Combine steak with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic in a small bowl; stir to coat. Stir together potatoes, green beans, onion, the remaining 2 tablespoons oil, 1 teaspoon salt, 1/4 teaspoon pepper and the remaining garlic in a large bowl. Evenly divide the potato mixture among the foil sheets (place on the side coated with cooking spray), then top each with a portion of the steak and a sprig of rosemary. Gather together the long ends of each foil piece, then fold up its open sides to form a packet.

  • Place the packets on the grill. Cook for 10 minutes, then flip and cook until the potatoes are tender and lightly charred, about 5 minutes more. Open each packet (be careful of the steam) and sprinkle with 1 tablespoon blue cheese.

Nutrition Facts

357 calories; 14.3 g total fat; 436 g saturated fat; 66 mg cholesterol; 748 mg sodium. 1041 mg potassium; 29.7 g carbohydrates; 5.5 g fiber; 6 g sugar; 28.4 g protein; 650 IU vitamin a iu; 22 mg vitamin c; 68 mcg folate; 121 mg calcium; 3 mg iron; 67 mg magnesium;