Campfire Steak and Potatoes Foil Pack
Ingredients icon 12 Ingredients
Servings icon Makes 4 Servings
Time icon 20-25 Minutes
1,614 views

Ingredients

  • 1 lb. Flat Iron steak, cubed

  • 1 lb. baby yellow potatoes, quartered

  • 1 medium white onion, sliced

  • 2 carrots, peeled and chopped

  • 3 Tbsp. olive oil

  • 2 Tbsp. minced garlic

  • 2 tsp. onion powder

  • 2 tsp. dried oregano

  • 2 tsp. dried parsley

  • 1/2 tsp. ground black pepper

  • 1 tsp. Salt

  • Heavy-duty foil

Preparation

  1. Place all ingredients in a bowl and toss to combine.

  2. Place an 18″ x 12″ 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 20-25 minutes, flipping halfway through until steak is cooked to a minimum internal doneness of 145ºF and potatoes are fork-tender.

Oven Instructions

  1. Preheat the oven to 425ºF.

  2. Place foil packs on a baking sheet and bake for 20-25 minutes, until steak is cooked to a minimum of 145ºF internal doneness and potatoes are fork-tender.

Suggestions

Going camping? These foil packs can be assembled ahead of time and transported in a cooler to your campsite.

Nutrition Information

Nutrition information per serving: 412 Calories; 192.11 Calories from fat; 21.85 g Total Fat (5.46 g Saturated Fat;  0.38 g Trans Fat; 2.12 g Polyunsaturated Fat; 11.61 g Monounsaturated Fat;) 74.84 mg Cholesterol; 624.37 mg Sodium; 27.48 g Total Carbohydrate; 3.78 g Dietary Fiber; 2.71 g Total Sugars; 24.84 g Protein; 0 g Added Sugars; 116.96 mg Calcium; 4.43 mg Iron; 527.30 mg Potassium; 0 IU Vitamin D; 0.32 mg Riboflavin; 4.33 mg Niacin; 0.49 mg Vitamin B6; 5.93 mcg Vitamin B12; 248.41 mg Phosphorus; 8.66 mg Zinc; 36.10 mcg Selenium; 121.52 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Vitamin B6, Zinc, Phosphorus, Selenium, Choline and a good source of Dietary Fiber and Potassium.

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