Grilled Mediterranean Steak and Veggie Foil Packs

This fourth of July why not try grilling something a little different? I like to make Mediterranean grilled steak and vegetable foil pack dinners. They are quick to prepare and clean up is a breeze because you can throw away your plate when you are done!

I marinate my steak cubes in some olive oil and fresh herbs while I cut up my veggies and heat up my grill. My kids love that they can take their dinner from the grill to anywhere in the backyard and have a little picnic packet dinner!

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!

Servings: 5 | Prep Time: 20 minutes | Cook Time: 12 minutes | Ready in: 2.5 hours

Ingredients

• Ingredients for the steak:
• 1 ½ pounds sirloin steak cubed
• 2 Tbsp olive oil
• 1 tsp dried oregano
• 2 tsp fresh mint chopped
• 3 cloves garlic minced
• 1 Tbsp lemon juice
• 2 Tbsp red wine vinegar
• salt and pepper to taste
• Ingredients for the veggies:
• ½ cup red onion cut into 1 inch pieces
• 1 fennel bulb thinly sliced
• 2 small green zucchini squash cut into bite sized pieces
• 1 red bell pepper cut into bite sized pieces
• 1 cup cherry tomatoes
• 2 Tbsp olive oil
• 1 tsp lemon juice
• salt and pepper to taste

Instructions

In a 9×13 inch pan place the steak cubes, olive oil, oregano, mint, garlic, lemon juice, red wine vinegar and salt and pepper. Toss with hands until fully coated; cover and refrigerate up to 2 hours.

Meanwhile, cut up all of the veggies and place them in a large bowl and toss them in the olive oil, lemon juice and salt and pepper.

Take a large sheet of tin foil and place 8-10 pieces of steak into the center, top with a large handful of veggies (about 1 cup) and seal tightly. Continue to assemble until you have 5 foil packets. If you have extra veggies like I did just make a separate veggie packet.

Heat your grill to medium high and grill 10-12 minutes turning halfway through. Then simply remove from grill and allow to cool about 5 minutes. Peel open and enjoy!