Ingredients
1.5 lbs top sirloin steak, cut into 1-inch cubes
1 lb baby Yukon Gold potatoes, halved or quartered
1 medium yellow onion, thinly sliced
1 tbsp minced garlic (or 2 tbsp for garlic lovers)
1 tbsp olive oil
2 tbsp unsalted butter, cubed
1 tbsp Italian seasoning
1 tsp kosher salt
½ tsp black pepper
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Par-Boil Potatoes:
Bring a large pot of salted water to a boil. Add potatoes and cook for 5 minutes. Drain thoroughly and let cool slightly.
Combine Ingredients:
In a large mixing bowl, toss together steak, par-boiled potatoes, onion, garlic, olive oil, Italian seasoning, salt, and pepper until evenly coated.
Assemble Foil Packets:
Lay out 4 sheets of heavy-duty aluminum foil (12×12 inches).
Divide the steak-potato mixture evenly among the foil sheets.
Scatter butter cubes over each portion.
Seal Packets:
Fold foil over ingredients, crimping edges tightly to seal. Double-fold edges to prevent steam escape.
Cook:
Grill/Campfire: Cook over medium-high heat (400°F) for 8 minutes per side (16 mins total).
Oven: Bake at 425°F for 20 minutes on a baking sheet. Optional broil: Open packets and broil 1-2 mins for char.
Serve:
Carefully open packets (watch for steam!). Garnish with parsley and serve immediately.
Notes
Storage: Leftovers keep in the fridge 2 days. Reheat in foil at 350°F for 10 mins.
Foil Tip: Use heavy-duty foil or double-layer regular foil to prevent rips.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
Leave a Comment