In 8-inch square (1-1/2 quart) baking dish or resealable plastic bag, combine all marinade ingredients; blend well. Add steaks; turn to coat. Cover dish or seal bag; refrigerate overnight, turning once or twice.

Hear grill or build fire. Cut 4 (18x12 inch) pieces of heavy-duty foil; grease center of each rectangle. Drain steak, reserving marinade. On each rectangle, slightly of center, place 1/4 of the potato slices, overlapping slightly; sprinkle with salt and pepper. Place 1 steak on top of potatoes in each packet; spoon 2 Tbsp. of the marinade over each steak. Reserve remaining marinade. top each steak with onion slice. Place ear of corn beside each steak. Wrap packets securely using double-fold seals.

When ready to barbecue, place packets, seam side down, over medium-high heat. Cook 40 to 50 minutes or until meat and vegetables are tender, turning once after 15 minutes. (Potatoes under steak may take slightly longer to cook.) In small saucepan, bring remaining marinade to a boil; serve with steaks.

To judge the temperature of a fire, cautiously hold you hand, palm side down, over the fire at cooking height. Now, count the number of seconds you can hold that position and you will have an indicator of how hot the fire temperature is: