Description
Delicious garlic steak and potato foil packets, perfect for outdoor cooking and easy dinners.
Ingredients
- 1 lb (450g) steak, cut into bite-sized cubes (sirloin or ribeye)
- 1 lb (450g) baby potatoes, halved
- 1 small bell pepper, sliced (optional)
- ½ small onion, sliced (optional)
- 2 tbsp olive oil
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1 tsp fresh thyme, chopped (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- ½ tsp paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C) or prepare the grill over medium-high heat.
- Cut four large sheets of heavy-duty aluminum foil about 12-14 inches long.
- Prepare the garlic butter mixture by mixing melted butter, minced garlic, olive oil, thyme, rosemary, paprika, salt, and pepper in a small bowl.
- Divide the halved baby potatoes evenly among the four foil sheets and drizzle with the garlic butter mixture.
- Place the cubed steak on top of the potatoes and drizzle with more garlic butter.
- Optionally, add sliced bell peppers or onions.
- Seal the foil packets tightly, leaving space for air circulation.
- For the oven method, place packets on a baking sheet and bake for 20-25 minutes until potatoes are tender and steak is cooked.
- For the grill method, place packets on the grill and cook for 12-15 minutes, flipping halfway through.
- For the campfire method, cook over medium-hot coals for 15-20 minutes, flipping occasionally.
- Carefully open the foil packets, garnish with fresh parsley and Parmesan cheese, and serve.
Notes
Adjust cooking times based on steak cut and desired doneness. Marinate steak for enhanced flavor and wrap leftovers tightly for storage.
