Butter Garlic Herb Steak Foil Packet Recipe
Ingredients
Steak and Vegetables:
- 1 1/2 pound top sirloin steak cut into one-inch cubes
- 1 pound small red potatoes cut into fourths
- 2 medium carrots sliced
- 1 red bell pepper cubed
- 1 green bell pepper cubed
- 1/2 red onion cut into cubes
- Salt and pepper to taste
- 1 tablespoon olive oil
Garlic Herb Butter
- 1/2 cup butter at room temperature
- 1/4 cup freshly chopped parsley
- 4 garlic cloves minced
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare Vegetables: In a medium-sized bowl, combine red potatoes, carrots, bell peppers, and red onion. Season with salt and pepper, and toss with olive oil.
- Assemble Foil Packets: Cut four 18x12-inch pieces of heavy aluminum foil. Evenly distribute the vegetable mixture on each piece of foil. Top the vegetables with the steak cubes.
- Make Garlic Herb Butter: In a small bowl, mix together the butter, parsley, garlic, rosemary, thyme, salt, and pepper. Divide the mixture evenly and place on top of the steak in each foil packet.
- Seal and Cook: Double fold the top and ends of each piece of foil, leaving space for steam. Grill the packets over medium heat for about 15 minutes, or until the steak is cooked through and the veggies are tender. Alternatively, bake in a preheated 400°F oven for 25-30 minutes, opening and broiling at the end for a slight char.
- Serve: Carefully open the foil packets and enjoy your Butter Garlic Herb Steak Foil Packet meal!
Notes
Additional Tips
- Cutting Steak: Ensure the steak is cut into even one-inch cubes for uniform cooking.
- Vegetable Size: Cut all vegetables approximately the same size for even cooking.
- Make Ahead: You can prepare the foil packets ahead of time and store them in the fridge until ready to cook.