Ingredients:
- 1.5 pounds of sirloin or ribeye steak, cut into cubes
- 4 cups of baby potatoes, halved or quartered
- 1 cup of baby carrots, optional
- 1/2 cup of unsalted butter, melted
- 4 cloves of garlic, minced
- 1 tablespoon of fresh parsley, chopped
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- Heavy-duty aluminum foil
Instructions:
- Preheat your grill or oven to medium-high heat.
- In a bowl, mix together melted butter, minced garlic, chopped parsley, dried thyme, dried rosemary, salt, and pepper. This will be your garlic butter sauce.
- Place the cubed steak, halved or quartered baby potatoes, and baby carrots (if using) on a large sheet of heavy-duty aluminum foil.
- Drizzle the garlic butter sauce over the steak and vegetables. Toss everything to coat evenly.
- Fold the foil over the steak and potatoes, creating a packet. Seal the edges tightly to prevent any juices from leaking.
- Place the foil packets on the preheated grill or in the oven and cook for about 15-20 minutes or until the steak is cooked to your desired doneness and the potatoes are tender.
- Carefully open the foil packets, being cautious of the hot steam. Check the seasoning and adjust if necessary.
- Serve the garlic butter steak and potato foil packets hot, garnished with additional fresh parsley if desired.
