Steak and potatoes are a classic combo on the grill. We have taken the concept one step further by adding green beans and rosemary, and wrapping everything in a packet to make a complete meal – it can’t get easier. A sprinkling of blue cheese just before serving is the perfect finish for this steak-house special. And it’s still healthy and satisfying for summer!
1 pound sirloin steak, sliced into 1-inch-thick pieces
3 tablespoons extra-virgin olive oil, divided
1 ½ teaspoons salt, divided
½ teaspoon ground pepper, divided
2 cloves garlic, minced, divided
5 cups halved baby red potatoes (about 1 1/2 pounds)
5 cups halved and trimmed green beans (about 1 pound)
1 large onion, sliced
3 large sprigs rosemary, snipped in half
6 tablespoons crumbled blue cheese
- Preheat grill to medium-high. Cut six 14-inch lengths of heavy-duty foil. Coat 1 side of each piece of foil with cooking spray.
- Combine steak with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic in a small bowl; stir to coat. Stir together potatoes, green beans, onion, the remaining 2 tablespoons oil, 1 teaspoon salt, 1/4 teaspoon pepper and the remaining garlic in a large bowl. Evenly divide the potato mixture among the foil sheets (place on the side coated with cooking spray), then top each with a portion of the steak and a sprig of rosemary. Gather together the long ends of each foil piece, then fold up its open sides to form a packet.
- Place the packets on the grill. Cook for 10 minutes, then flip and cook until the potatoes are tender and lightly charred, about 5 minutes more.
- Open each packet (be careful of the steam) and sprinkle with 1 tablespoon blue cheese.