Steak and potato foil meal

• 1 lb. Flat Iron steak, cubed

• 1 lb. baby yellow potatoes, quartered 

• 1 medium white onion, sliced 

• 2 carrots, peeled and chopped 

• 3 Tbsp. olive oil 

• 2 Tbsp. minced garlic 

• 2 tsp. onion powder 

• 2 tsp. dried oregano 

• 2 tsp. dried parsley 

• 1/2 tsp. ground black pepper 

• 1 tsp. Salt 

• Heavy-duty foil 

Step 1 

Place all ingredients in a bowl and toss to combine. 

Step 2 

Place an 18″ x 12″ sheet of heavy-duty aluminum foil down on a flat surface. Add 1/4 of the beef and vegetable mixture to the center of foil. Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close the package. Repeat with remaining mixture for a total of 4 packets. (If cooking on a campfire, wrap foil packs with a second layer of foil to prevent bursting) 

Step 3

Place a grate over the fire, directly above the flame. 

Step 4 

Place foil packs on hot grate with tongs. 

Step 5 

Cook for 20-25 minutes, flipping halfway through until steak is cooked to a minimum internal doneness of 145ºF and potatoes are fork-tender.