Ingredients
- 1 ½ lbs sirloin steak, cut into 1-inch cubes
- 1 ½ lbs baby potatoes, halved or quartered
- 3 tbsp olive oil (or melted butter)
- 4 garlic cloves, minced
- 1 tsp dried thyme (or fresh)
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt & black pepper, to taste
- ½ cup shredded mozzarella or cheddar cheese (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) or heat your grill to medium-high.
- In a large bowl, combine steak cubes, potatoes, olive oil, garlic, thyme, rosemary, paprika, salt, and pepper. Toss until evenly coated.
- Cut large pieces of foil (about 12×12 inches) and lightly spray with cooking spray.
- Divide the steak and potato mixture evenly among the foil sheets. Fold foil over and seal tightly to form packets.
- Place packets on a baking sheet (if using oven) or directly on the grill.
- Grill: Cook for 20–25 minutes, flipping halfway.
- Oven: Bake for 25–30 minutes, until potatoes are tender and steak is cooked through.
- Carefully open packets (watch for steam). If using cheese, sprinkle on top and let melt for 2–3 minutes.
- Garnish with fresh parsley and serve hot in the packets or transfer to plates.
Would you like me to also make a “campfire version” of this recipe (using a fire pit/charcoal), or just keep it for oven/grill?