Garlic Steak & Cheesy Bacon Potato Hash Foil Packs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Garlic Butter:
½ c butter (or spread of choice), softened at room temp
2 garlic cloves, minced (or 1 tsp garlic powder)
2 T fresh chopped parsley
salt to taste (if using unsalted butter)
For the Potatoes:
26 oz baby Yukon potatoes, washed (peeled or unpeeled), cut into 1-inch pieces
¼ c onion, diced
2 T fresh parsley, finely chopped
salt to taste
cracked black pepper to taste
⅓ c diced bacon, cooked
⅓ c scallions (or green onions/shallots), sliced
For the Steak:
2 lbs whole eye fillet (or ribeye) steak, at room temp - pat dry with paper towel for best results
salt to taste
cracked black pepper to taste
¼ c cheddar cheese, shredded
¼ c mozzarella cheese, shredded
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Directions: |
Directions:1. Preheat grill to medium-high heat.
2. Make a batch of garlic butter. Divide in half and melt in the microwave for 20-30 seconds. Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside.
3. Spread the remaining non-melted butter over the steak to evenly coat.
For well done steaks: slice your fillet into 2-inch thick slices (if the pieces are too small they will dry out). If you like your steak dry, cut them smaller.
For medium rare steaks: cut your fillet into 4-inch long pieces. The bigger you cut them, the more juicy the steak will be once it's done.
For rarer steaks: cut them bigger (5 or 6-inch pieces).
To Cook:
1. Tear four or six 15-inch pieces of heavy duty foil and arrange on table. Divide steaks and potatoes among the top half on the foil sheets. Sprinkle with parsley, and season with salt and pepper.
2. Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.
3. Place foil packets on the HOT grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for another 5 minutes, until potatoes are cooked through. CAREFULLY open the foil packets, as the steam will escape. Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for another 3 minutes while still on the grill.
4. Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:10 mins |
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