Garlic Butter Steak and Potato Foil Packetsv

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:

1. Preheat your grill or oven to medium-high heat.
2. 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.
3. Place the cubed steak, halved or quartered baby potatoes, and baby carrots (if using) on a large sheet of heavy-duty aluminum foil.
4. Drizzle the garlic butter sauce over the steak and vegetables. Toss everything to coat evenly.
5. Fold the foil over the steak and potatoes, creating a packet. Seal the edges tightly to prevent any juices from leaking.
6. 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.
7. Carefully open the foil packets, being cautious of the hot steam. Check the seasoning and adjust if necessary.
8. Serve the garlic butter steak and potato foil packets hot, garnished with additional fresh parsley if desired.