Description
Sizzling grilled steak and potatoes bring classic American comfort to dinner tables nationwide. Rich beef charred to perfection pairs seamlessly with crispy seasoned potato wedges, promising a hearty meal you’ll savor with pure culinary satisfaction.
Ingredients
Scale
Main Protein:
- 2 to 2.5 pounds top sirloin steak (trimmed of fat and cut into 2.5-inch pieces)
Vegetables:
- 1 pound baby yellow potatoes (quartered or halved if already less than 1 inch in size)
Seasonings and Oils:
- 3 tablespoons (44 milliliters) olive oil
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon (14 grams) minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- Fresh thyme or parsley for garnish (optional)
Instructions
- Marinate the steak and potatoes in a generous blend of olive oil, minced garlic, salt, pepper, and aromatic dried seasonings, ensuring each morsel is thoroughly coated.
- Tear four generously sized aluminum foil sheets, each approximately 12×12 inches, creating individual cooking pouches for even heat distribution.
- Carefully distribute the seasoned steak and potato mixture evenly across the center of each foil sheet, maintaining a balanced arrangement.
- Meticulously fold and seal the foil packets, creating tight, leak-proof enclosures that will trap moisture and intensify flavors during cooking.
- Select your preferred cooking method: place the sealed packets on a preheated grill over high heat, rotating every 10 minutes to ensure uniform cooking, or position in a 425°F oven for approximately 20-25 minutes.
- After cooking, allow the packets to rest for a few minutes to let the juices redistribute, enhancing the meat’s tenderness.
- Carefully open the foil packets, releasing the aromatic steam, and transfer the contents to serving plates.
- Optionally, garnish with freshly chopped herbs like parsley or chives to add a vibrant, herbaceous finish to the dish.
- Serve immediately while the steak and potatoes are hot and succulent, presenting a rustic and flavorful meal.
Notes
- Marinate the steak and potatoes in a blend of olive oil, garlic, and seasonings for maximum flavor infusion before grilling or baking.
- Create individual foil packets to lock in moisture and ensure even cooking, preventing the steak from drying out.
- Choose a high-quality cut of steak like ribeye or sirloin for the most tender and juicy results.
- Check internal temperature with a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium to guarantee perfect doneness.
- Let the steak rest for 5-7 minutes after cooking to allow juices to redistribute, resulting in a more flavorful and tender meal.
- Experiment with fresh herbs like rosemary or thyme for an aromatic finish that elevates the entire dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 530
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg