INGREDIENTS

• 4 Preferred Angus® strip steaks, 1 1/2" thick or more
• Kosher salt, to taste
• Freshly ground black pepper, to taste

• 2 pounds mini baby potatoes, Yukon gold or red
• 2 tablespoons olive oil
• 1 tablespoon dried thyme
• 3 garlic cloves, finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Prior to preheating grill, prepare foil-packet potatoes by placing clean and washed mini baby potatoes into mixing bowl. Add remaining ingredients and gently toss.
2. Place potatoes into the center of a piece of foil. Fold the foil to make a square-shaped envelope. Preheat the outdoor grill to 450°F to 550°F (230°C to 290°C). Add the potatoes to the grill prior to the steaks. This will give the potatoes a head start, allowing them to finish at about the same time as the steaks. Cook until the potatoes are cooked throughout, approximately 20 to 25 minutes.
3. Remove steaks from refrigerator and season both sides with salt and pepper.
4. Place steaks diagonally on clean, oiled grill grate. Cook for 2-3 minutes, then flip over. Cook for additional 2-3 minutes, flip and quarter turn and cook for additional 2-3 minutes. Finish by flipping steaks over and cook until desired doneness.