In a large bowl combine steak, potatoes, oil, garlic, thyme, rosemary, salt and pepper.
Cover and set in the fridge for 30 minutes.
Take out from fridge and set on the counter for 15 minutes.
Cut out 4 large foil sheets, about 12x12 in size.
Divide steak and potatoes between the sheets of foil.
Preheat oven to 450F.
Wrap foils tightly around the steak and potatoes and seal it all together.
Cook for 20 minutes, or until internal temperature of steak reaches at least 140F and potatoes are tender.
If you want a nice char on the steak, open up the packets and pop them under the broiler for a couple minutes, then serve.
FOR THE POTATOES
Precook or parboil the potatoes. To parboil small potatoes, you'll need to place the potatoes in a pot with cold water and bring to a boil. Turn down heat to a simmer and cook for about 5 minutes. Drain and let cool for a minute or two, then cut and continue with the recipe.
Don’t precook the potatoes, but cut them up to about one inch cubes. Also try to use mini Yukon gold potatoes because they work best with the cook time.
FOR THE STEAK
For a rare or medium-rare steak, I suggest cutting the steak into larger pieces because, as stated before, the potatoes need more time to cook. If you like a well done steak, cut the steak into 1-inch pieces.
WW FREESTYLE POINTS: 9
- Potatoes take longer to cook than steak. For that reason, I have a couple of suggestions:
Serving: 1 Foil Pack | Calories: 400 kcal | Carbohydrates: 20 g | Protein: 40 g | Fat: 16 g | Saturated Fat: 3 g | Cholesterol: 100 mg | Sodium: 684 mg | Potassium: 1093 mg | Fiber: 2 g | Sugar: 0 g | Vitamin C: 23 mg | Calcium: 60 mg | Iron: 4 mg | Net Carbs: 18 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.