Seared Steak & Veggie Packets

• 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 (we suggest 4-8 minutes per side, but grills can vary); grill veggie packets until zucchini and mushrooms are tender and potatoes are warmed through, 12-15 minutes. (TIP: When checking for doneness, carefully open packets with tongs—there will be steam!) Once steak is done, transfer to a cutting board to rest for at least 5 minutes. • 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, ½ tsp Worcestershire (be sure to measure—we sent more!), 2 tsp water, and ¼ tsp sugar (1 tsp Worcestershire, 4 tsp water, and ½ tsp sugar for 4 servings). Stir to combine.