Note: My wife introduced me to this recipe after seeing it over at Lecremedelacrumb.com.
This oven or grill steak and potato recipe offers up some savory flavors and can be easily modified depending upon available ingredients.
Growing up in a meat and potato family(and pasta every Wednesday), this recipe has become a frequent offering at the dinner table.
Juicy, tender steak with potatoes and an assortment of flavorings including GARLIC – can’t get much better.
A few notes:
- The rarer you desire the steak to be the larger the pieces should be cut.
- Generally, chunks should be between 1″ – 2″ cubes.
- Total cook time should be around 20 – 30 minutes.
Ingredients
- 2-2½ pounds top sirloin steak, trimmed of fat and cut into cubes
- 1 pound baby yellow potatoes, quartered or halved
- 3 tablespoons olive oil
- salt and pepper, to taste
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
Note: Weber CHOP ‘N STEAK Seasoning is a multi-use seasoning that can be used if all flavoring ingredients are unavailable.
Instructions
- Combine potatoes, steak, olive oil, salt, pepper, garlic, and seasonings in a large bowl.
- Tear off four 12 x 12-inch sheets of aluminum foil or 12 x 24 inch to double wrap. Divide steak and potatoes between all four sheets and wrap the foil tightly.
- Grill over high heat for approx 20-25 minutes or bake in oven at 425 degrees for 20-25 minutes.
- Additional spices can be added by opening the foil packets and add as desired.
I like boiling or microwaving my potatoes a bit prior to grilling to make sure they are completely done when the steak reaches perfection.
Give it a try.
Sounds like a dish to give a try. Thanks!
– Keep Looking UP
Oh YUM!! that looks good
Will try it.I have also baked chicken this way with onions -delicious.Lightning
How in the heck can you get smoke on the meat that way? It’s all about the smoke. 😉
Thanks for the recipe JR….mmmmmmm, garlic 🙂 SO TRUE about the smoke Capt Turbo, maybe open the packets towards the end of cooking time ?……i regularly grill not only what’s for supper but also add a bunch of burgers, chicken breasts, sausage patties, pineapple slabs and maybe a pack of no-nitrate dogs to freeze for meals for a week or more WITHOUT pulling the grill out every time. And no, i am not a propane lover…charcoal/wood is my preference. (Just the hubby and i usually though it makes for a quickly pulled together meal for company as well.) STEAK on the grill or over coals in the wood stove have that smokey flavor that makes me go to that EXTRA effort to cook over coals.
Cracker Barrel has a great chicken or pot roast “fireside grill” dish like that.
Looks good BUT I followed it to the letter and it was like a casserole waste of expensive steak never again
Hmmm….not sure what happened. I’ve made this several times and make similar meals at least a couple times per month.
Tonight we are trying a seafood meal. It is actually very similar as a mixture of shrimp, red potatoes, corn, etc are all placed in foil and cooked on the grill – or maybe the oven. We’ll see how it turns out.
Thanks Linda. Sorry it didn’t turn out so well for you.