Marinade Ingredients
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt, plus 1/2 tsp for salted water for potatoes
- 1/2 tsp pepper
Foil Packet Ingredients
- 1 1/2 lbs ribeye or sirloin steak
- 1 medium onion
- 1 red bell pepper, diced into 1 inch pieces
- 1 lb red potatoes
- 1/4 cup parsley, chopped
Marinate Steak and Vegetables
To make the marinade, mince garlic cloves. Combine with olive oil, basil, thyme, oregano, salt, and pepper.
Cut steak into two inch pieces. Slice the pepper and onion.
Combine marinade with steak and vegetables. Store in a plastic bag to bring on your trip OR continue following directions below to assemble foil packets. The ingredients can stay in the marinade for up to 24 hours before cooking.
Cook the Foil Packets
Place the foil packets over indirect heat or over a small campfire. Placing the packets in large flames will result in uneven cooking. Foil packets can also be cooked on charcoal.Cook for approximately 7 minutes per side. Cooking times are approximate and will greatly depend on campfire temperature. After cooking on both sides, open packet to check. If potatoes (or other vegetables) need more time to cook to tender but the steak is cooked to your liking, remove the steak, seal up the packet, and continue cooking the vegetables.
Sprinkle chopped parsley into each foil packet. Eat right out of the packet and enjoy!
Serving: 1foil packet | Calories: 456kcal | Carbohydrates: 24g | Protein: 40g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 104mg | Sodium: 704mg | Potassium: 1251mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1273IU | Vitamin C: 56mg | Calcium: 96mg | Iron: 5mg