Elk Sirloin Steak & Potato Foil Packs

Step 1
Preheat the grill or smoker to 425 degrees F.

Step 2
Fill a large pot with water and bring to a boil – parboil the potatoes by adding the whole petite potatoes to the boiling water and boil for 7-8 minutes. Drain and set aside to cool.

Step 3
While the potatoes are cooling, slice the elk sirloin steaks into large chunks, a minimum of 2-3 inches thick. Add the steak chunks to a bowl, then add the olive oil and steak seasoning and toss to coat. Set aside.

Step 4
Once the potatoes have cooled enough to handle, slice them into small chunks, about ½-1 inch pieces. Transfer to a bowl.

Step 5
Add the melted butter, minced garlic, diced white onion, salt, and pepper to the bowl with the potatoes and toss to coat.

Step 6
Start to assemble your foil packs. Tear four 12-15 inch pieces of heavy-duty aluminum foil. Lay them out across your counter or tabletop. Spoon the steak and potato chunks into the center of each piece of foil so that they are evenly distributed.

Step 7
Bring up the long sides of the foil – meeting at the top – then fold them over and roll them down to create a seal.

Step 8
Then, fold and roll up each end towards the center.

Step 9
Place the foil packs onto the grill or smoker – over indirect heat – and cook for 10 minutes. After 10 minutes, carefully open the foil packets and check to be sure the steak bites have reached the optimal internal temperature of 130-135 degrees F. Continue cooking if needed. If done, carefully remove the packets from the grill.

Step 10
To serve, open the packet carefully (watch the steam), toss the steak and potatoes and serve immediately.