1 pound sirloin steak, sliced into 1-inch-thick pieces
3 tablespoons extra-virgin olive oil, divided
1 ½ teaspoons salt, divided
½ teaspoon ground pepper, divided
2 cloves garlic, minced, divided
5 cups halved baby red potatoes (about 1 1/2 pounds)
5 cups halved and trimmed green beans (about 1 pound)
1 large onion, sliced
3 large sprigs rosemary, snipped in half
6 tablespoons crumbled blue cheese
Preheat grill to medium-high. Cut six 14-inch lengths of heavy-duty foil. Coat 1 side of each piece of foil with cooking spray.
Combine steak with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic in a small bowl; stir to coat. Stir together potatoes, green beans, onion, the remaining 2 tablespoons oil, 1 teaspoon salt, 1/4 teaspoon pepper and the remaining garlic in a large bowl. Evenly divide the potato mixture among the foil sheets (place on the side coated with cooking spray), then top each with a portion of the steak and a sprig of rosemary. Gather together the long ends of each foil piece, then fold up its open sides to form a packet.
Place the packets on the grill. Cook for 10 minutes, then flip and cook until the potatoes are tender and lightly charred, about 5 minutes more. Open each packet (be careful of the steam) and sprinkle with 1 tablespoon blue cheese.
Serving Size: 1 1/3 cups
Per Serving: 357 calories; protein 28.4g; carbohydrates 29.7g; dietary fiber 5.5g; sugars 6g; fat 14.3g; saturated fat 436g; cholesterol 66.1mg; vitamin a iu 650IU; vitamin c 21.5mg; folate 68.3mcg; calcium 120.6mg; iron 3mg; magnesium 67.4mg; potassium 1041.5mg; sodium 748.5mg; thiamin 0.2mg.
Exchanges: 3 lean protein, 2 vegetable, 1 1/2 fat, 1 1/2 starch