Grilled Steak Tips Dinner with Summer Vegetables & Foil Packet Potatoes

Grilled Steak Tips Dinner with Summer Vegetables & Foil Packet Potatoes

If you're looking for an easy, protein-packed meal, you've come to the right place. Schweid & Sons Marinated Steak Tips take the preparation out of cooking a delicious dinner and save you time in the kitchen without compromising on flavor. Grilled steak tips with vegetables provide a balanced meal that you and your family will love.

 

Find Schweid & Sons Cajun Style Tri-Tip Blend Marinated Steak Tips from your local Kroger now using our store locator link here!

Share your favorite way to cook steak tips with us on Instagram using @schweidandsons or #schweidandsons. 

Prep Time

10

Cook Time

35-40

Servings

2-3

Serves

2

  • 1 Pack Schweid & Sons The Cajun Style Tri-Tip Blend

  • 1 Pound Multi-Colored Baby Potatoes (halved)

  • 1-2 Each Shallots (sliced)

  • 3-4 Tbsp olive oil

  • 1 Each Bunch of Asparagus (trimmed)

  • 1 Each Clove of Garlic (minced)

  • 1-2 Tsp Fresh Lemon Juice

  • 2-3 Each Yellow squash (halved lengthwise)

  • salt & pepper (to taste)

  • 1. Preheat the Grill: Preheat grill to medium-high heat (about 400-450°F)

  • 2. Prepare the Foil Packet Potatoes: On a large piece of foil, combine the following: Baby potatoes - Sliced shallots - 1 to 2 Tbsp of olive oil - Salt and pepper.

  • 3. Finish the Potatoes: Toss to coat the potatoes with the ingredients you just combined, then fold tightly into a sealed packet. Please on the grill and cook for 20-25 minutes, flipping halfway through, until potatoes are tender.

  • 4. Prep the Vegetables: In a bowl, toss asparagus with 1 Tbsp of olive oil, garlic, lemon juice, salt, and pepper. Additionally, brush cut sides of yellow squash with 1 Tbsp of olive oil and season with salt and pepper.

  • 5. Grill the Steak Tips: Place Schweid & Sons Steak Tips directly on the grill grates. Grill for 2-4 minutes per side, turning once, until nicely charred and cooked to your desired doneness. Remove and let rest briefly.

  • 6. Grill the Vegetables: Grill the asparagus for 5-7 minutes, turning occasionally, until tender with light char. Grill the yellow squash cut-side down first for 4-5 minutes, then flip and cook for another 2-3 minutes until tender and caramelized.

  • 7. Serve: Carefully open the foil packet and transfer potatoes and shallots to a serving dish. Plate with grilled steak tips, lemony asparagus, and grilled yellow squash. Serve warm and enjoy!

You Might Also Like