Description
A 6-ingredient healthy summer dinner that even picky eaters will love! Grain-free, dairy-free, and gluten-free!
Ingredients
- 2 Medium Sweet Potatoes
- 4 teaspoons Ghee
- 1-½ teaspoon Real Salt Natural Season Salt
- 20 sprigs Fresh Thyme
- 1 pound Top Sirloin Steak
- 2 teaspoons Real Salt Natural Garlic Salt
- Fresh Chives
Preparation
Preheat grill to medium high heat. Cut eight 12-inch pieces of tinfoil and make 4 layers of 2, making sure the shiny side is facing up.
Slice sweet potato into 1/2 inch thick slices, then quarter each slice.
For medium steak, place potatoes in a large microwave-safe bowl and add a few tablespoons of water. Cover and microwave until the potatoes just begin to soften, about 2 minutes. Dry off well with a paper towel. (If you like your steak more well done, skip this step.)
Toss potatoes with melted ghee until evenly coated. Toss with the season salt until well coated.
Divide potatoes in an even layer between the prepared tinfoil packets. Place 5 sprigs of thyme on top.
In a large bowl, toss steak with the garlic salt. Divide cubes on top of the sweet potatoes in a single layer.
Fold the middles of the foil packets on top of each other (so the shiny sides are being folded in and not exposed.) Then double fold the ends in (one small fold, and then another small fold to make a packet.) Make sure to seal them very tight!
Place on indirect heat on the grill and cook for 8–10 minutes for medium rare steak, or 10–15 minutes for more done steak. I recommend checking after 8 minutes to see where your steak is at!
Once cooked, carefully open the packets (they’re hot!) and sprinkle fresh chives over. Devour!
