Grilled Steak & Veggie Packets
with Mushrooms, Zucchini, Potatoes, Ciabatta & Sun-Dried Tomato Aioli
- Wheat
- Soy
- Eggs
- Milk
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
1 unit
Zucchini
10 ounce
Bavette Steak
4 ounce
Button Mushrooms
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
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
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Preheat a well-oiled grill to medium-high heat. Wash and dry produce.
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Pat steak* dry with paper towels. Season generously all over with salt and pepper. Set aside.
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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.
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OVEN ALTERNATIVE: Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
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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.
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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.
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Evenly divide veggies in center of each piece of foil. Top each with one packet of garlic herb butter.
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Fold foil over veggies, then cinch into packets. TIP: Tightly sealing the packets will ensure even cooking and prevent leaks.
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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.
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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.
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FOIL PACKET OVEN ALTERNATIVE: Place veggie packets, on a baking sheet. Roast on top rack (top and middle racks for 4), 25-30 minutes.
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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.
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Meanwhile, peel and grate garlic into a medium bowl.
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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.
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Thinly slice steak against the grain.
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Cut ciabatta into four triangles.
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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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sun-dried tomato aioli, calling it "addicting" and "amazing." Some found the veggie seasoning could use more punch.
- Ease of prep: Cooking in foil packets was convenient, allowing customization for picky eaters. Oven and stovetop alternatives worked well too.
- Suggestions: Consider adding onions or extra spices to veggie packets for more flavor. Use less butter per packet to avoid excess.
- Portions: Some felt the steak portion was small compared to the generous veggie serving. The ciabatta was nice but not essential.
- Texture: Several found the steak chewy; searing it in butter helped. For crispier veggies, try grilling packets open or reducing cooking time.
Reviews from our home cooks
We made this in the oven (veggie packets) and cooked the steak on the stove. It was really good. The sun-dried aioli was amazing. We put it on the veggies and the steak. The meal really did not need the bread. You had potatoes.
Was interesting to cook on grill, was good to be able to mix and match what was in the pouch for picky eaters.
With the suggested cooking method, the veggies were a bit watery. The sauce was great. The ciabatta bread was a nice touch to sop up any leftover steak and veggie juices.
Ratio of steak to large portion of potatoes, zucchini and mushrooms. But I did love the combination of veggies!!
I was missing the Worcestershire Sauce. So that was disappointing. Really like this fun meal though. It could have used a little spice or maybe onions in the packets.
The cuts of meat we received were flavorful but very chewy and had quite a bit of cartilage in it. I know it can be hard to control but for the price it would be nice to have better cuts.
Incredible meal! The steak has a weird texture, just a slab we're not used to. But sooo tasty!
Very satisfying and delicious- all the flavors really go well with one another. We LOVE sun dried tomatoes.
Absolutely delicious, there wasn't a whole lot of meat but still good
Extremely delicious meal - every part of the meal was sooooooooooo delicious! One of my all time favorites!
