Seared Steak & Veggie Packets

Name: Seared Steak & Veggie Packets with Mushrooms, Zucchini, Potatoes, Ciabatta & Sun-Dried Tomato Aioli
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 1 tablespoon Fry Seasoning; 4 tablespoon Garlic Herb Butter; 4 ounce Button Mushrooms; 10 ounce Bavette Steak; 1 unit Zucchini; 4 tablespoon Mayonnaise; 1 clove Garlic; 1 ounce Sun-Dried Tomato Paste; 10 ounce Seasoned Precooked Potato Slices; 1 tablespoon Worcestershire Sauce; 1 unit Ciabatta Roll; ¼ ounce Parsley; Salt; Pepper; Cooking Oil; Olive Oil; Sugar

with Mushrooms, Zucchini, Potatoes, Ciabatta & Sun-Dried Tomato Aioli

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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.

Tags:

New

Allergens:

Milk

•Eggs

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time20 minutes

DifficultyMedium

Ingredients

serving amount

1 tablespoon

Fry Seasoning

4 tablespoon

Garlic Herb Butter

(Contains: Milk)

4 ounce

Button Mushrooms

10 ounce

Bavette Steak

1 unit

Zucchini

4 tablespoon

Mayonnaise

(Contains: Eggs)

1 clove

Garlic

1 ounce

Sun-Dried Tomato Paste

10 ounce

Seasoned Precooked Potato Slices

1 tablespoon

Worcestershire Sauce

1 unit

Ciabatta Roll

(Contains: Soy, Wheat)

¼ ounce

Parsley

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Sugar

Nutrition Values

/ per serving

Calories1100 kcal

Fat79 g

Saturated Fat24 g

Carbohydrate53 g

Sugar11 g

Dietary Fiber5 g

Protein39 g

Cholesterol200 mg

Sodium1560 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Grill

•Aluminum Foil

•Large Bowl

•Paper Towel

•Medium Bowl

Instructions

PDF

• 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 3⁄4-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 1⁄2 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, 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, 1⁄2 tsp Worcestershire sauce (be sure to measure— we sent more!), and 1⁄4 tsp sugar (4 tsp water, 1 tsp Worcestershire sauce, and 1⁄2 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.