Cowboy-Steak Hobo Packs

Hungry campers wont be able to wait to get their hands on this foil-packet dinner.

Cowboy-Steak Hobo Packs
Servings: 4 Active Time 15 mins Total Time 45 mins

Ingredients

  • 1 tablespoon unsalted butter, softened, plus more for serving
  • 2 teaspoons chopped fresh parsley
  • Kosher salt and black pepper
  • 5 carrots (12 oz.), trimmed, peeled, and halved (quartered if large)
  • 1 pound baby potatoes, halved if large
  • 4 garlic cloves, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 1 tablespoon red-wine vinegar
  • 2 (1 1/4 to 1 1/2-inch thick) bone-in rib-eyes (about 1 1/2 lbs. each)

Make It

1. Heat campfire or grill to medium over direct heat. Combine butter and parsley in a bowl. Season with salt and pepper. Chill until ready to use.

2. Tear two 12x20-inch pieces aluminum foil; overlap pieces slightly. Place carrots, potatoes, garlic, cumin, and thyme in center of foil. Drizzle with oil and season with salt and pepper. Fold edges of foil up and over to create a packet; pinch edges to seal. Grill, turning packet occasionally, until potatoes and carrots are tender, 28 to 30 minutes. Open packet and drizzle with vinegar.

3. Meanwhile, season steaks with salt and pepper. Grill, turning occasionally, until the internal temperature on an instant-read thermometer is 120 degrees F to 125 degrees F (for medium rare), 8 to 10 minutes per side. Transfer to a cutting board and top with butter. Let rest 5 minutes before slicing.

4. Serve steak alongside vegetables.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 577, Fat, total (g): 30, sat. fat (g): 11, carb. (g): 28, fiber (g): 5, sugar (g): 5, pro. (g): 50, sodium (mg): 273, Percent Daily Values are based on a 2,000 calorie diet.