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Barbecue Beef with Chili Potatoes




Source of Recipe


Heidi


List of Ingredients




Barbecue Beef with Chili Potatoes

2
sheets (12x18–inches each) Reynolds Wrap® Release® Non-Stick Foil

1
boneless beef sirloin steak (8 to 10 oz.), 1/2–inch thick

1/2
teaspoon dried steak seasoning

4
tablespoons barbecue sauce

2
cups shredded frozen hash brown potatoes

1/4
teaspoon chili powder

1
can (15 oz.) cut green beans, drained





Recipe



PREHEAT oven to 450°F or grill to medium-high. Cut steak into 2
pieces.

CENTER one steak piece on each sheet of Reynolds Wrap Release Non-
Stick Foil with non-stick (dull) side toward food. Sprinkle with
steak seasoning. Top with barbecue sauce. Arrange potatoes next to
each steak. Sprinkle chili powder over potatoes. Arrange green
beans beside steak and potatoes. Sprinkle additional steak
seasoning over green beans and potatoes, if desired.

BRING up foil sides. Double fold top and ends to seal packet,
leaving room for heat circulation inside. Repeat to make two
packets.

BAKE 15 to 19 minutes on a cookie sheet in oven OR

GRILL 8 to 10 minutes in covered grill. Stir potatoes before
serving.


Number of Servings: 2