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Steak & Potato Grill Packets with Blue Cheese & Rosemary

  • 25 m
  • 35 m
Joy Howard
“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.”


    • 1 pound sirloin steak, sliced into 1-inch-thick pieces
    • 3 tablespoons extra-virgin olive oil, divided
    • 1½ teaspoons salt, divided
    • ½ teaspoon ground pepper, divided
    • 2 cloves garlic, minced, divided
    • 5 cups halved baby red potatoes (about 1½ pounds)
    • 5 cups halved and trimmed green beans (about 1 pound)
    • 1 large onion, sliced
    • 3 large sprigs rosemary, snipped in half
    • 6 tablespoons crumbled blue cheese


  • 1 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.
  • 2 Combine steak with 1 tablespoon oil, ½ teaspoon salt, ¼ 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, ¼ 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.
  • 3 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.
ALL RIGHTS RESERVED © 2019 Printed From 8/24/2019