INGREDIENTS

• 4 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 center piece of foil. Fold foil to make square-shaped envelope. Preheat outdoor grill to 450°F to 550°F. Add potatoes to grill prior to steaks. This will give potatoes a head start, allowing to finish at about the same time as steaks. Cook until potatoes are cooked throughout, approximately 20 minutes 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.