Garlic Butter Steak and Potato Foil Packets
Ingredients
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700 g sirloin steak, cut into 2.5 cm cubes
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500 g baby potatoes, halved or quartered
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4 tbsp butter, melted
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4 cloves garlic, minced
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1 tsp Italian seasoning
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½ tsp smoked paprika
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½ tsp onion powder
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Salt and black pepper, to taste
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1 tbsp olive oil
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1 small bell pepper, chopped, optional
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2 tbsp chopped fresh parsley
Method
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Preheat the oven to 220°C (425°F).
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Place the potatoes in a microwave-safe bowl with a splash of water. Microwave for 4–5 minutes, until they are just beginning to soften. Drain and pat dry.
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In a bowl, combine melted butter, garlic, Italian seasoning, paprika, onion powder, salt, and pepper.
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Toss the potatoes with half of the garlic butter mixture and the olive oil.
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Cut 4 large sheets of heavy-duty foil. Divide the potatoes and bell pepper between them.
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Season the steak cubes and divide them among the packets. Drizzle with the remaining garlic butter.
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Fold the foil tightly into sealed packets and place them on a baking tray.
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Bake for 20–25 minutes, or until the potatoes are tender and the steak reaches your preferred doneness.
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Carefully open the packets—hot steam will escape. For more browning, place them under the broiler/grill for 2–3 minutes.
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Garnish with fresh parsley and serve immediately.
Tip
Cut the potatoes smaller than the steak pieces and partially cook them first. This helps the potatoes become tender at the same time the steak cooks without overcooking the meat.
