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1 individual serving of 1-inch thick steak (6-8oz)
1 small potato, 1/2-inch slices (no need to peel new or baby taters)
1 1/2-inch thick slice of yellow or red onion, peeled
2 medium carrots or 6 baby carrots, sliced down the middle
2 whole cloves garlic, peeled and sliced down the middle
salt and pepper
garlic and onion powder (optional)
Italian herbs (optional)

Place an 18-inch sheet of heavy duty aluminum foil on counter. Season steak generously with salt, pepper, onion and garlic powder. Place remaining ingredients over steak.

Seal foil wrap tightly around steak. Place in a shallow pan and bake in a 400F oven until steak is cooked to the desired doneness. This is a great way to cook on the grill and makes for easy clean-up. It doesn't require all of your attention. Just turn over the foil packet once or twice.

This cooking method is particularly suited for camping, too! Make a separate steak packet for each serving.

Can be made up in advance and packed in the cooler.

Hints: Use a tender cut of steak such as sirloin tip. Bottom round also worked well when sliced to a 1-inch thickness (may require a slightly longer cooking time for tenderness). If chuck is used or other less tender cuts such as flank steak, add vegetables whole, cook for one hour and consider using an organic meat tenderizer or marinating for several hours first. A Teriyaki Marinade works well.

Submitted by: CM
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