Ingredients
Scale
- 1 1/2 pounds sirloin steak, cut into 2-inch pieces
- 1 1/2 pounds baby potatoes, halved or quartered depending on size
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For the Garlic Butter:
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Preheat Grill or Oven:
- If grilling, preheat your grill to medium-high heat. If baking, preheat your oven to 425°F (220°C).
- Prepare Potatoes and Steak:
- In a large bowl, combine the steak pieces and potatoes. Drizzle with olive oil and season with salt, pepper, onion powder, thyme, and rosemary. Toss to coat evenly.
- Make Garlic Butter:
- In a small bowl, mix together the melted butter, minced garlic, parsley, and additional salt and pepper.
- Assemble Foil Packets:
- Cut four large sheets of aluminum foil, about 18 inches long. Divide the steak and potato mixture evenly among the foil sheets, placing them in the center.
- Drizzle the garlic butter mixture over the steak and potatoes. Fold the foil over the ingredients, sealing to create a packet. Leave some room inside for air to circulate.
- Cook:
- Grill: Place the foil packets on the grill and cook for about 20-25 minutes, flipping halfway through, until the steak reaches desired doneness and potatoes are tender.
- Oven: Place the foil packets on a baking sheet and bake for about 25-30 minutes, or until the steak is cooked to your liking and potatoes are tender.
- Serve:
- Carefully open the foil packets (watch out for the steam). Check for doneness and, if necessary, seal back up and cook a bit longer. Serve hot, garnished with additional fresh parsley if desired.
