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Steaks and Potatoes Baked On Charcoal On the Grill

Steaks and Potatoes Cooked in the Coals on a Grill

Delicious, interesting, hearty, and creative. Let's kick off picnic season and the great outdoors together! We'll make a dish that's easy to cook in the chilly weather you might run into on your first trip out.

The Patricks channel

Recipe author

Steaks and Potatoes Baked On Charcoal On the Grill

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Composition / ingredients

Servings:

Potatoes

Pork

Paprika

Pork belly

200

Fennel

Rosemary

Olive oil

100

Salt

Ground black pepper

Onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 8 g

Fats 47 % 15 g

Carbohydrates 28 % 9 g

200 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

For this recipe, choose potatoes and steaks of roughly the same size so they cook evenly. To start, cut each potato in half.
Step 2:

Cut the pork belly (or bacon) into thin slices.
Step 3:

Slice the onion into rings.
Step 4:

Wrap each potato in foil, layering slices of pork belly and onion inside. Don't forget to season with salt and pepper. Dill or parsley works beautifully in these layers, but if you don't have fresh herbs on hand, you can use fennel instead.
Step 5:

To make the spice rub for the meat, mix the fennel, paprika, black pepper, and salt together in a bowl, stirring in the olive oil.
Step 6:

Rub the steaks all over with the mixture and wrap them in several layers of foil so the juices don't leak out. Tuck a sprig of rosemary into each wrapped piece for extra aroma.
Step 7:

Arrange the foil-wrapped packets evenly in the coals so they all get the same amount of contact. The potatoes take about half an hour, the meat about twenty minutes. It's easy to check the potatoes for doneness by piercing them with a knife.
Step 8:

This dish is perfect for a spread celebrating the start of picnic or cottage season. Enjoy!

This recipe works with any kind of meat. You don't have to cook it in a hearth — a grill works just as well. It's handy to assemble the packets in the warmth of your kitchen so you don't get your hands dirty or have to wash up in cold water out at the cottage or on a picnic. All that's left for you to do is light the fire and get the coals ready. I usually use fresh parsley or dill instead of fennel, but if you don't have those on hand, dry seeds work too. I recommend using good-quality foil, since cheap foil tends to fail at the worst moments — it can tear, which won't do for this kind of cooking. It's a fun dish to make with the whole family, especially with kids. Enjoy!