Summer time is when we cook over open fire. Whether in a barbecue pit, around a campfire or simply the fire pit in the backyard. It has been ingrained in us for as long as there was no air conditioning, when firing up the stove in an already hot house made everyone miserable and being able to cook dinner outside kept the house cooler. And while most of us have air conditioning now, it costs money to cool down a house in the sweltering summer. So, save some money on cooling costs and keep that outdoor cooking tradition alive. That’s why I partnered with Mrs. T’s Pierogies to share how to make this Grilled Piegogies and Steak Packets dinner outside.
Grilled Pierogies and Steak Packets Ingredients:
- 40 ounces of sirloin steak
- 11 sheets of aluminum foil
- 2 packages of Mrs. T’s Baked Potato Pierogies
- 50 pearl onions, skinned
- 2 purple onions, rough chopped
- 1/2 clove of minced garlic per packet
- 3 cups of beef broth or beef stock
- 1/2 cup of Worcestershire sauce
- Salt and pepper to taste
- Diced herbs (in this case, chives and purple basil)
Did I mention this saves money because it feeds close to a dozen on 2.5 pounds of sirloin? It also saves time, because instead of using a full potato for each person, and the inordinate amount of time it takes to cook all of them, the recipe calls for Mrs. T’s Baked Potato Pierogies. Mrs. T’s are stuffed with the stuff you love – creamy mashed potatoes, cheesy goodness and other big bold flavors – and adding them to the packets also brings even more flavor than a plain potato. The combination of the pierogies, steak, onion, stock and herbs provide a hearty meal with all the savory goodness of a steak and potato dinner for a fraction of the time and cost.
First up, prepare the grill for high heat grilling and season the sirloin:
Now simply sear them off over that hot fire:
The goal is grill marks, and nothing more:
We want to leave the steak really rare and allow it to finish cooking in the packet. Now, slice the seared sirloin into bite size cubes:
Next, lay down a sheet of aluminum foil and place 4-6 chunks of rare, seared sirloin in the middle along with three of the frozen Mrs T’s Loaded Baked Potato Pierogies:
Next add 4-6 pearl onions, a couple chunks of purple onion and a half clove of minced garlic:
Now add 1/4 cup of beef broth/stock per packet:
Followed by a couple dashes of Worcestershire sauce:
A pinch of salt is optional:
Now form that foil into a packet so no juices leak out:
Place them in a 400 degree grill or around the edge of a campfire/fire pit:
If putting these steak and potato packets around a fire pit or camp fire, make sure to rotate them so they don’t overcook on one side and undercook on the other.
After 10-12 minutes on or around the fire, remove them from the heat and slice a cross in the top of the foil by slicing one long slash from one corner to the opposite corner:
Then start at another corner and cut a perpendicular slice toward the middle of long slice and end once you reach the opening in the foil. Repeat on the opposite corner until there is a cross cut in the foil, then push in from the corners and the foil flaps on top will open up revealing the pierogy and steak dinner (along with those onions and savory juices):
Now add the herbs, in this case the chives and purple basil:
Dinner is served:
I found that some grilled crostini or crusty bread made a great addition to the meal to sop up those tasty juices at the bottom of each packet:
How about a Grilled Pierogies and Steak Packet FEAST?
The steak is tender, meaty and beautifully complemented by the Loaded Baked Potato Pierogies from Mrs. T’s. Add in the onions, garlic, broth, Worcestershire and herbs to make one wonderful, and well nuanced meal. The ultimate compliment just might be when my 11 year old asked for a second packet after he devoured the first one. It was even more impressive when he mowed down a third. Heaven help me when he’s 15!
If you have any questions or comments, feel free to leave them below or shoot me an email.
I’m proud to partner with Mrs. T’s Pierogies on this as my eyes have been opened to so many more possibilities on the grill that I would’ve never thought about before.
Grilled Pierogies and Steak Packets
- 11 sheets of aluminum foil
- 40 oz sirloin steak
- 2 pack Mrs. T's Baked Potato Pierogies
- 50 pearl onion skinned
- 2 red onion rough chopped
- 3 cup beef broth or beef stock
- ½ cup Worcestershire sauce
- salt and black pepper to taste
- fresh herbs diced, (in this case, chives and purple basil)
- Season the steak with salt and pepper and then grill over high heat
- Just put some grill marks on the sirloin and pull it from the grill
- After the steak rests, slice into bite size cubes
- Tear off a sheet of foil and place down 4-6 chunks of steak, 3 pierogies, 4-6 pearl onions, a couple chunks of purple onion and a 1/2 clove of minced garlic
- Next add 1/4 cup of beef stock or broth and a couple dashes of Worcestershire sauce
- A pinch of salt is optional here
- Form the foil into a poacket and put them onto a 400 degree grill or around a campfire or fire pit
- Cook for 10-12 minutes on the grill
- If around a campfire or fire pit, rotate each packet about 5-6 minutes into the cooking process to ensure even cooking
- Remove from the heat and slice a cross in the top of the packet and push the corners in to reveal the goodness inside
- Sprinkle with chives and purple basil and serve
- Adding a couple crostini is optional