Ingredients
- 1 ½ lbs sirloin steak, cut into bite-sized cubes
- 1 ½ lbs baby potatoes, halved (or quartered if large)
- 3 tbsp olive oil (or melted butter)
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika (optional)
- 1 tsp dried thyme (or fresh sprigs)
- 1 tsp dried rosemary
- 1 medium onion, sliced (optional)
- 1 cup shredded cheddar cheese (optional topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven or grill to 400°F (200°C).
- Prepare the potatoes: In a large bowl, toss the halved potatoes with 1 ½ tbsp olive oil, half of the garlic, salt, pepper, paprika, rosemary, and thyme. Mix well.
- Prepare the steak: In another bowl, toss steak cubes with remaining olive oil and garlic. Season lightly with salt and pepper.
- Assemble foil packets: Cut 4 large pieces of heavy-duty aluminum foil. Divide the potatoes evenly among the foil sheets. Place steak cubes on top. Add onion slices if using.
- Seal packets: Fold the foil tightly into packets, sealing all edges well to trap steam.
- Cook:
- Grill method: Place packets on the grill and cook for 15–20 minutes, flipping halfway through, until potatoes are tender and steak is cooked to your liking.
- Oven method: Place packets on a baking sheet and bake for 20–25 minutes.
- Add cheese (optional): Carefully open packets, sprinkle cheddar cheese on top, and let melt for 2 minutes.
- Garnish & serve: Sprinkle with fresh parsley and serve hot, straight from the foil.
Would you like me to also write a campfire-friendly version of this recipe for outdoor cooking?