.I got this recipe from
the Eating Well magazinethe only thing I didn't do is the onion
because I didn't have one on hand
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
8 ounces strip steak, trimmed and cut into 2 portions
1 medium sweet potato, peeled and very thinly sliced
1 small red onion, halved and very thinly sliced
2 teaspoons canola oil
Slice sweet potato thinly
Combine allspice, cumin, ginger, salt, cinnamon, coriander
and cayenne in a medium bowl.
Sprinkle steaks with 2 1/4 teaspoons of the spice mixture.
Add sweet potato and onion to the bowl along with oil; toss to coat.
Generously coat the top piece with cooking spray.
Spread the sweet potato mixture in the center of the foil in a thin layer.
and cayenne in a medium bowl.
Sprinkle steaks with 2 1/4 teaspoons of the spice mixture.
Add sweet potato and onion to the bowl along with oil; toss to coat.
Generously coat the top piece with cooking spray.
Spread the sweet potato mixture in the center of the foil in a thin layer.
fold over and pinch to seal.
Pinch the seams together along the sides to seal the packet.
turning once, about 5 minutes per side.
Cook the steaks, turning once, 3 to 4 minutes per side for medium-rare.
Transfer to plates and let rest while the packets finish cooking.
Open the packets (be careful of steam) and serve alongside the steaks.
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