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Makes
Serves: 4
Level
very easy
Prep Time
15
Total Time
60

Ingredients

1 bag
mini potatoes
680 g
2 tbsp
olive oil
30 mL
2
cloves garlic, chopped
2 tsp
finely chopped fresh thyme
10 mL
2 tsp
finely chopped fresh rosemary
10 mL
1 tsp
salt, divided
5 mL
1 tsp
fennel seeds, crushed
5 mL
1 tsp
mustard seeds, crushed
5 mL
1 tsp
peppercorns, crushed
5 mL
1 lb
top sirloin steak
500 g

Method

Step 1
Place potatoes in large saucepan and cover with cold water; bring to a boil. Cook 15 min. or until just tender. Drain and toss potatoes with olive oil, garlic, thyme, rosemary and 1/2 tsp (2 mL) salt. Wrap mixture in double-thick foil packet. Seal tightly.
Step 2
Meanwhile, mix fennel seeds, mustard seeds, peppercorns and remaining salt. Rub all over steak. Let stand 10 min.
Step 3
Place potato packet on grill preheated to medium-high. Cook 15 min., turning over packet halfway through cooking, until potatoes are tender. Meanwhile, grill steak 5 to 7 min. per side or until meat reaches 145°F (63°C) on an instant-read thermometer for medium-rare, or to desired doneness. Rest steak 10 min. before slicing and serving with potatoes.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe):
Calories:
340
Fat:
12 g
Saturated Fat:
3 g
Carbs:
31 g
Sugar:
1 g
Protein:
28 g
Cholesterol:
55 mg
Fiber:
4 g
Sodium:
640 mg