Ingredients:
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 pound strip steak, trimmed of visible fat and cut into 4 portions
2 medium sweet potatoes, (about 1 pound total), peeled and very thinly sliced
1 medium red onion, halved and very thinly sliced
4 teaspoons olive or safflower oil
1 teaspoon freshly grated orange zest
Directions:
Preheat grill to high.
Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a small bowl. Sprinkle steaks with 4 1/2 teaspoons of the spice mixture. Toss sweet potatoes and onion with oil, orange zest and the remaining spice mixture.
To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); coat the top piece with oil. Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Repeat with two more sheets of foil and the remaining sweet potato mixture.
Place the packets on the hottest part of the grill and cook, switching the packets’ positions on the grill halfway through cooking, 5 minutes per side. Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare. Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.
Makes 4 servings
This recipe was inspired in whole or in part by Eating Well
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