| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1 | t | EACH paprika, dry mustard |
| and chili powder | ||
| 1/2 | t | EACH garlic powder, coarsely |
| ground pepper | ||
| 1/8 | t | Cayenne |
| 1 | lb | 1-inch-thick boneless beef |
| top round fat trimmed | ||
| 1 1/2 | Red-skinned potatoes | |
| scrubbed thinly sliced | ||
| 1 | Red bell pepper, halved | |
| cored cut in narrow | ||
| strips | ||
| 1 | Onion, thinly sliced | |
| 1 | T | Olive oil |
| 1/2 | t | EACH dried thyme and salt |
INSTRUCTIONS
Mix spice rub ingredients in a small bowl. Have ready four 12-inch-long strips of heavy duty foil. Rub spice rub onto both sides of meat. Heat grill. Mix remaining ingredients in a bowl. Divide mixture among the 4 pieces of foil, placing mixture near one end. Fold in half to form packet; fold edges to seal completely. Grill packets 25-30 minutes, turning over once, until potatoes are tender when pierced. After packets have cookied 25 minutes (remove if done), add steak to grill. Grill 5-7 minutes per side for rare, 7-9 minutes for medium and 9-11 minutes for well done. Recipe by: Women's Day - 4/22/97 Posted to MC-Recipe Digest V1 #611 by The Taillons <taillon@access.mountain.net> on May 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 474
Calories From Fat: 321
Total Fat: 35.8g
Cholesterol: 80.5mg
Sodium: 333.7mg
Potassium: 442.1mg
Carbohydrates: 8g
Fiber: 1.9g
Sugar: 3.2g
Protein: 30.9g