Grilled Steak & Veggie Packets
with Mushrooms, Asparagus, Potatoes, Ciabatta & Sun-Dried Tomato Aioli
- Wheat
- Soy
- Eggs
- Milk
Dive into summer at Camp Fresh with one of our outdoor-inspired dishes, perfect for grilling outside or cooking in your kitchen. This hearty meal is ideal for camping trips and backyard barbecues alike. Juicy seared steak is the star of this grilled feast, but the veggie packets you’ll grill alongside just might steal the show. They're loaded with mushrooms, zucchini, and potatoes, plus a rich garlic herb butter. Finish the steak and veggies with a drizzle of creamy sun-dried tomato aioli and let the good times roll.
Ingredients
10 ounce
Seasoned Precooked Potato Slices
1 tablespoon
Fry Seasoning
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 ounce
Sun-Dried Tomato Paste
unit
Zucchini
10 ounce
Bavette Steak
4 ounce
Button Mushrooms
8 ounce
Asparagus
1 clove
Garlic
4 tablespoon
Mayonnaise
(Contains: Eggs)
4 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ tablespoon
Worcestershire Sauce
¼ ounce
Parsley
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Preheat a well-oiled grill to medium-high heat. Wash and dry produce.
Pat steak* dry with paper towels. Season generously all over with salt and pepper. Set aside.
Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ¾-inch-thick half-moons. Open package of potatoes and drain off any excess liquid. Roughly chop parsley.
OVEN ALTERNATIVE: Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
In a large bowl, combine mushrooms, zucchini, potatoes, Fry Seasoning, and a large drizzle of oil. Season with ½ tsp salt (1 tsp for 4 servings) and pepper; toss to coat.
Cut two 18-inch-long pieces of foil (four pieces for 4 servings) and arrange on a clean work surface with long sides facing you.
Evenly divide veggies in center of each piece of foil. Top each with one packet of garlic herb butter.
Fold foil over veggies, then cinch into packets. TIP: Tightly sealing the packets will ensure even cooking and prevent leaks.
Add steak to one side of grill. Add veggie packets, cinched sides up, to empty side. Close lid. Grill steak to desired doneness, 4-8 minutes per side (grills can vary); grill veggie packets until zucchini and mushrooms are tender and potatoes are warmed through, 12-15 minutes. Transfer steak to a cutting board to rest.
STEAK STOVETOP ALTERNATIVE: Heat a drizzle of oil in a medium pan over medium-high heat. Add steak; cook to desired doneness, 5-7 minutes per side.
FOIL PACKET OVEN ALTERNATIVE: Place veggie packets on a baking sheet (divide between two sheets for 4 servings). Roast on top rack (top and middle racks for 4), 25-30 minutes.
FOIL PACKET OVEN ALTERNATIVE: Place veggie packets, cinched sides up, on a baking sheet (divide between two baking sheets for 4 servings). Roast on top rack (top and middle racks for 4) until zucchini and mushrooms are tender and potatoes are warmed through, 25-30 minutes.
While steak and veggies cook, halve ciabatta and drizzle olive oil onto cut sides. Place on grill next to veggie packets and toast until ciabatta is lightly browned, flipping halfway through, 1-2 minutes.
Meanwhile, peel and grate garlic into a medium bowl.
Add mayonnaise, sun-dried tomato paste, half the parsley, 2 tsp water, ½ tsp Worcestershire sauce (be sure to measure—we sent more!), and ¼ tsp sugar (4 tsp water, 1 tsp Worcestershire sauce, and ½ tsp sugar for 4 servings). Stir to combine.
Thinly slice steak against the grain.
Cut ciabatta into four triangles.
Carefully open veggie packets and divide between bowls. Fan steak over veggies. Drizzle with as much sun-dried tomato aioli as you like. Garnish with remaining parsley and serve with ciabatta on the side.
