1. Prepare outdoor grill for direct grilling over medium-high heat. Cut 4 (12-inch square) sheets foil. Divide potatoes, carrots, peppers and onions onto center of each sheet; top with 1/4 cup garlic spread, and sprinkle with 1/4 teaspoon each salt and black pepper. Bring 2 edges of foil up over vegetables and fold to seal; fold sides of foil to seal completely. Place packets, sealed side up, on hot grill rack; cover and cook 15 minutes or until potatoes are tender.

2. Sprinkle steaks with 1/4 teaspoon each salt and black pepper; place on hot grill rack, cover and cook 8 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness. Transfer steaks to cutting board; top with remaining 2 tablespoons garlic spread. Tent loosely with foil; let stand 5 minutes.

3. Slice steaks across the grain; serve with opened foil packets sprinkled with parsley, basil and/or thyme, if desired.

• 32 g Total fat
• 12 g Saturated fat
• 150 mg Cholesterol
• 585 mg Sodium
• 22 g Carbohydrates
• 3 g Fiber
• 6 g Sugar
• 0 g Added sugar
• 53 g Protein