STEAK AND POTATO WITH GARLIC BUTTER FOIL PACKET DINNERS
Juicy steak, roasted potatoes and a creamy garlic butter make this the best tin foil dinner recipe.
Provided by Elyse
Yield 6
Number Of Ingredients 10
Steps:
- Heat grill to medium-high heat.
- In a large mixing bowl, combine diced potatoes, onion and steak.
- Pour olive oil over the top and toss until well combined.
- Place 4-6 pieces of foil (approx 12 x 18 in) on a clean working space.
- Divide steak and potato mixture evenly between foil pieces.
- Season with salt and pepper, to taste.
- In a small mixing bowl, combine butter, parsley, garlic, salt and pepper.
- Divide garlic butter evenly between foil packs and place on top of steak and vegetables.
- Fold the ends of the foil together and seal open ends closed tightly.
- Place foil packs on the grill and close lid.
- Cook for 15 minutes, turning over halfway through, until meat is cooked and vegetables are tender.
- Carefully open foil packs and serve.
Nutrition Facts : Servingsize 1 serving, Calories 878 kcal, Fat 87 g, SaturatedFat 38 g, Cholesterol 169 mg, Sodium 454 mg, Carbohydrate 18 g, Sugar 7 g, Protein 3 mg
FOIL PACKET CUBE STEAK DINNER
This is a very comforting, hearty meal and is so easy to make. My husband's favorite part is the beefy gravy. Note: A few people have commented on the vegetables being undercooked. In response, I have adjusted the cooking time for this recipe. Also, one person commented on the meat being tough. This is probably because cube steak is generally a cheap cut of beef. For better results, I have used and would suggest flank steak.
Provided by MarthaStewartWanabe
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Line a 10 x 13-inch cake pan with aluminum foil, leaving enough extra foil on the long and short sides of the pan to easily seal into a foil packet later.
- Place cube steaks in aluminum foil in one layer.
- Combine condensed soup, milk and dry soup mix thoroughly and spread mixture over the meat.
- Arrange cubed (3/4-inch) potatoes (with or without skin), sliced celery (1/2-inch pieces) and baby carrots evenly over soup layer.
- Sprinkle 1 tbs. water over all vegetables.
- Seal the foil tightly, making sure that steam will not escape the packet.
- Bake for 1 hour and 15 minutes.
- Remove pan from the oven and allow to sit for 5 minutes before opening foil packet. If vegetables are not completely cooked, re-seal the packet and bake for another 15-20 minutes.
- Serve immediately.
- Notes: Instead of cubed steak, I've also used flank steak.
Nutrition Facts : Calories 124.5, Fat 4.9, SaturatedFat 1.4, Cholesterol 2.1, Sodium 509.3, Carbohydrate 17.6, Fiber 1.9, Sugar 3.5, Protein 3
STEAK AND POTATO FOIL PACKS
As a park ranger, I've cooked a lot of meals outdoors. I often assemble a steak and potato foil pack and toss it into my backpack with some ice. Then when I set up camp, it's easy to cook over a campfire. If I'm at home, I use my grill, and the food is just as good. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Prepare grill for medium heat or preheat oven to 450°. Cut each steak into 4 pieces, for a total of 8 pieces. In a large bowl, combine steak, potatoes, onion, rosemary, garlic, salt and pepper. , Divide mixture among eight 18x12-in. pieces of heavy-duty foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. , Place packets on grill or in oven; cook until potatoes are tender, 8-10 minutes on each side. Open packets carefully to allow steam to escape. If desired, sprinkle with additional rosemary.
Nutrition Facts : Calories 348 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 677mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges
SUMMER WATERMELON GAZPACHO
This twist on classic gazpacho will be a welcome, refreshing sight on those hot summer days!
Provided by France C
Categories Gazpacho
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine watermelon, tomatoes, red pepper, cucumber, shallot, lime juice, vinegar, salt, and pepper in a high-powered blender. Blend until smooth, 20 to 30 seconds. Refrigerate for at least 1 hour to allow flavors to meld and soup to chill.
- Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.
Nutrition Facts : Calories 83.4 calories, Carbohydrate 17 g, Cholesterol 4.2 mg, Fat 1.4 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 788.4 mg
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