Teriyaki Beef Foil Packets

https://lifemadesweeter.com/teriyaki-beef-foil-packets/#wprm-recipe-container-32546

Ingredients
1/2 lbs Rib-eye steak cut into 1 1/2" pieces 
	can also use T-bone, Filet Mignon or strip steak
sea salt and freshly ground black pepper to taste
1/2 cup Soy Vay®’s Veri Veri Teriyaki® Marinade and Sauce 
	divided (can substitute with gluten free tamari 
	or coconut aminos for paleo-friendly version)
1/3 cup sliced mushrooms (I used Shitake)
1 cup potatoes cut into 1 - 1 1/2" chunks I used Russet 
	but baby Yukon or baby red potatoes would work as well
1 small red bell pepper chopped
1 cup broccoli florets
freshly chopped parsley for topping

Instructions
1. Preheat grill to medium-high or oven to 450°F.
2. Season steak with salt, pepper and 3 tablespoons 
	of Soy Vay®’s Veri Veri Teriyaki® Marinade 
	and Sauce.
3. Add mushrooms, potatoes, broccoli and bell peppers 
	in a large bowl. Add sesame oil and remaining 
	Soy Vay®’s Veri Veri Teriyaki® Marinade and 
	Sauce and toss to combine. Gently stir in the steak.
4. Cut four 18 x 12 inch squares of foil* and divide mixture 
	evenly among each packet.
5. Fold the foil over the steak and seal to close off the packets.

If Cooking on the Grill:
1. Place foil packets onto the grill and close the lid. 
	Grill for 12 minutes, then flip over and grill
	for an additional 7-8 minutes. (If you like a 
	nice char on your steak, add them directly to 
	the grill during the last few minutes)
2. Remove from heat and allow to stand for 10 minutes, 
	to steam the potatoes.
3. Sprinkle with fresh parsley and additional black pepper, 
	if desired.

If Cooking in the Oven:
1. Place foil packets on a baking sheet and cook for 
	18 minutes (rotating tray once). Open foil 
	packets then return to oven and turn to broil. 
	Cook for an additional 2-3 minutes, or until 
	steak is slightly charred. Remove baking sheet 
	from oven. Seal the packets again and allow to 
	stand for an additional 6-8 minutes so the potatoes 
	continue to steam and cook. Sprinkle with fresh 
	parsley and additional black pepper, if desired.