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Steamboat Steaks

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“Because these steaks steam in aluminum pouches, you can buy less expensive cuts. Grill using a low fire and give the steaks plenty of time to tenderize and make their own succulent sauce. From Camping Life magazine.”

Ingredients Nutrition

  • 4 lean boneless beef chuck steaks
  • cooking spray
  • salt
  • pepper
  • 4 slices onions, thick slices from a large onion
  • 1 sweet red peppers or 1 sweet green pepper, diced
  • 13 cup balsamic vinaigrette


  1. Lay out four squares of foil large enough to wrap the steaks.
  2. Spray a spot on the foil and place a slice of onion on each.
  3. Top with a steak, add salt and pepper, and sprinkle with diced pepper.
  4. Spoon vinegrette over steaks, seal foil and place over low-medium grill.
  5. Grill for 45 minutes, turning every 10 minutes, then test for doneness.
  6. If steaks aren't yet tender give them another 10 to 15 minutes.
  7. Serve with foil-baked potatoes and coleslaw.

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