Grilled steak and foil-wrapped potatoes
Chatelaine
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* PLUS Standing Time: 5 minutes
George Whiteside
Ingredients
-
16
new
potatoes
-
2 tsp
olive oil
-
1 1/4 tsp
salt
-
4
short sprigs fresh
rosemary
-
4
strip-loin
steaks
, about 1-in. thick
Instructions
- Preheat barbecue to medium-high. Cut potatoes into quarters. Toss with oil and 1/4 tsp of salt. Divide potatoes equally among 4 12-in. squares of foil. Top each with a sprig of rosemary. Wrap potatoes into packets.
- Barbecue foil packets, covered, turning halfway through, until potatoes are tender, 20 to 25 min. Meanwhile, sprinkle steaks on both sides with pepper and remaining 1 tsp salt.
- Grill steaks, uncovered, during the last 15 min of potatoes cooking, until they give a slight resistance when pressed, 5 to 6 min per side for medium-rare. Remove steaks and let rest 5 min.
Nutrition (per serving)
- Calories
- 335,
- Protein
- 37 g,
- Carbohydrates
- 20 g,
- Fat
- 11 g,
- Fibre
- 2 g,
- Sodium
- 783 mg.
