| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
EACH paprika, dry mustard and chili powder |
| 1/2 |
ts |
EACH garlic powder, coarsely ground pepper |
| 1/8 |
ts |
Cayenne |
| 1 |
lb |
1-inch-thick boneless beef top round, fat trimmed |
| 1 1/2 |
lg |
Red-skinned potatoes, scrubbed, thinly sliced |
| 1 |
|
Red bell pepper, halved, cored, cut in narrow strips |
| 1 |
md |
Onion, thinly sliced |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
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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