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1
Combine the marinade ingredients in a large zip top food storage bag and add the meat.
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2
Remove excess air from the bag and seal securely.
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3
Place in the refrigerator for at least a half hour, up to 3 hours.
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4
To make the potatoes, cut the potatoes in half or quarters if larger.
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5
Place in a mixing bowl and toss with the olive oil and salt and pepper.
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6
Cut two 16-inch pieces of heavy-duty aluminum foil.
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7
Place half the potatoes on to each piece.
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8
Fold the sides into a packet and then poke a couple of holes in each packet.
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9
Using a chimney starter, light Kingsford charcoal.
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10
Once the coals are well lit and begin to turn gray around the edges, empty into your grill.
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11
Spread out the coals evenly.
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12
Replace the grill rack and place the potato aluminum packets on one side of the rack, but still over the hot coals.
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13
Remove the steak from the marinade and place on the grill rack over the hot coals as well.
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14
Close the grill lid and cook for about 5 minutes.
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15
Turn the steaks over and cook for another 4-5 minutes.
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16
Remove the meat from the grill and allow to rest on a cutting board for 10 minutes.
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17
Turn the potato packet over after 10 minutes and cook for another 10 minutes.
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18
Open packets carefully and serve with steak.
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19
Serving suggestion: Allow the meat to rest on a cutting board and then slice the meat very thinly against the grain of the meat.
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20
Serve with your favorite KC Masterpiece Barbecue Sauce along with the potatoes.
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21
Steak also makes a tasty sandwich on toasted bread.
