1. Prepare outdoor grill for direct grilling over medium-high heat. Place steak in large zip-top plastic bag; pour marinade over steak. Seal bag, pressing out excess air; let stand 30 minutes at room temperature.
2. Cut 24 x 12-inch sheet foil. In large bowl, toss Brussels sprouts, potatoes, mushrooms, ¼ teaspoon salt and ½ teaspoon pepper; spray with cooking spray and toss. Place vegetables on 1 side of foil; fold foil in half over vegetables and tightly crimp edges to seal.
3. Remove steak from marinade; discard marinade. Place steak and foil packet on hot grill rack; cover and cook steak 8 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once, and vegetables 15 minutes or until tender, stirring occasionally. Transfer steak to cutting board; loosely tent with foil and let stand 10 minutes.
4. Slice steak across the grain; serve with vegetables.
- 11 g Fat
- 4 g Saturated fat
- 81 mg Cholesterol
- 908 mg Sodium
- 28 g Carbohydrates
- 6 g Fiber
- 10 g Sugars
- 7 g Added Sugars
- 34 g Protein
Shop Ingredients
Nutritional Information
- 11 g Fat
- 4 g Saturated fat
- 81 mg Cholesterol
- 908 mg Sodium
- 28 g Carbohydrates
- 6 g Fiber
- 10 g Sugars
- 7 g Added Sugars
- 34 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. Place steak in large zip-top plastic bag; pour marinade over steak. Seal bag, pressing out excess air; let stand 30 minutes at room temperature.
2. Cut 24 x 12-inch sheet foil. In large bowl, toss Brussels sprouts, potatoes, mushrooms, ¼ teaspoon salt and ½ teaspoon pepper; spray with cooking spray and toss. Place vegetables on 1 side of foil; fold foil in half over vegetables and tightly crimp edges to seal.
3. Remove steak from marinade; discard marinade. Place steak and foil packet on hot grill rack; cover and cook steak 8 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once, and vegetables 15 minutes or until tender, stirring occasionally. Transfer steak to cutting board; loosely tent with foil and let stand 10 minutes.
4. Slice steak across the grain; serve with vegetables.