Campfire Steak and Potatoes Foil Packs

Ingredients

• 1 pound flat iron steak, cubed
• 1 pound baby yellow potatoes, quartered
• 1 medium white onion, sliced
• 2 carrots, peeled and chopped
• 3 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• Heavy-duty foil

Instructions

1. Place all ingredients in a bowl and toss to combine.
2. Place an 18 x 12 inch sheet of heavy-duty aluminum foil down on a flat surface. Add 1/4 of the beef and vegetable mixture to the center of foil. Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close the package. Repeat with remaining mixture for a total of 4 packets. (If cooking on a campfire, wrap foil packs with a second layer of foil to prevent bursting.)

Campfire Instructions

1. Build and start a fire inside a fire ring or other metal structure.
2. Place a grate over the fire, directly above the flame.
3. Place foil packs on hot grate with tongs.
4. Cook for 20 to 25 minutes, flipping halfway through until steak is cooked to a minimum internal doneness of 145 degrees F and potatoes are fork-tender.

Oven Instructions

1. Heat the oven to 425 degrees F.
2. Place foil packs on a baking sheet and bake for 20 to 25 minutes, until steak is cooked to a minimum of 145 degrees F internal doneness and potatoes are fork-tender.

Attribution

Recipe and photo used with permission from: Texas Beef Council