Place the cut potatoes in a large saucepan and cover with water. Bring to a boil and cook for around five minutes, until potatoes are just tender. Drain the potatoes from the water.
Cut four 12x12 inch pieces of aluminum foil. Spread the potatoes evenly over each piece of foil. Season with salt and Italian seasoning.
Top the potatoes with an even amount of steak pieces. Season the steak with pepper, garlic powder and dried parsley.
Fold the sides of the foil over the top of the steak and potatoes and roll up the ends to form a pouch. Place the pouches on a hot grill and cook for 8 to 10 minutes. Open the seam of the packet slightly for the last three minutes of cooking to allow smoke to penetrate the packets.