INGREDIENTS
- 1½ lb sirloin steak, cut into 1-inch cubes
- 1 lb baby potatoes, halved (or quartered if large)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
- 2 tbsp butter, cubed (optional for richer flavor)
- Heavy-duty aluminum foil
Instructions
- Preheat oven to 425°F (220°C) or preheat grill to medium-high heat.
- Prepare ingredients: In a large bowl, combine steak cubes, halved baby potatoes, olive oil, minced garlic, thyme, rosemary, paprika, salt, and pepper. Toss until well coated.
- Assemble foil packets: Cut 4 large sheets of heavy-duty foil (about 12×12 inches each). Divide the steak and potato mixture evenly among the sheets. Add a few cubes of butter on top if desired.
- Seal packets: Fold the foil over the mixture and crimp the edges to seal completely, forming a packet.
- Cook:
- Oven: Place foil packets on a baking sheet and bake for 20–25 minutes, until potatoes are tender and steak is cooked to desired doneness.
- Grill: Place packets directly on the grill and cook for 15–20 minutes, flipping once halfway through.
- Serve: Carefully open packets (watch out for steam), garnish with fresh parsley, and serve immediately.
Let me know if you’d like a cheesy version or with vegetables added!