Garlic Butter Steak & Potato Foil Packs

Ingredients

• 1.5 lb Sirloin steak, cut into approximately 1-inch cubes
• 1.25 lb Baby Yukon Gold potatoes, cut into approximately 1/2-inch pieces
• 4 tbsp Unsalted butter, melted
• 1 tbsp Olive oil
• 4 Garlic cloves, finely minced
• 1 tsp Worcestershire sauce
• 1 tsp Dried thyme
• 1/2 tsp Dried rosemary
• 1 tsp Kosher salt, divided
• 1/2 tsp Black pepper
• 2 tbsp Fresh parsley, chopped, optional

Instructions

1. Prepare a grill or campfire with medium heat and a stable bed of hot coals.
2. Because potatoes require more cooking time than steak, par-cook them when practical. At home or camp: boil the cut potatoes approximately 5–7 minutes until slightly tender but not fully cooked, then drain and cool. If par-cooking is not possible, cut the potatoes no larger than approximately 1/2 inch.
3. Combine melted butter, olive oil, garlic, Worcestershire, thyme, rosemary, half the salt, and black pepper.
4. Toss the potatoes with approximately half the garlic-butter mixture.
5. Toss steak separately with the remaining garlic butter and remaining salt.
6. Divide potatoes among four heavy-duty foil sheets.
7. Arrange steak pieces over or alongside the potatoes.
8. Seal packets securely.
9. Cook over medium heat approximately 20–30 minutes if potatoes were par-cooked, or approximately 30–35 minutes if starting with raw potatoes.
10. Carefully turn packets every 8–10 minutes.
11. Open one packet carefully to check doneness. Potatoes should be fork-tender.
12. For beef safety, whole-muscle steak should reach at least 145°F followed by a 3-minute rest.
13. Remove from heat. Rest packets approximately 3 minutes.
14. Carefully open and finish with parsley if desired.

Nutrition

Chef's Notes

STEAK CHOICE: Sirloin works well because it is flavorful, relatively lean, and affordable. POTATO TIMING: Par-cooking the potatoes gives much better control over steak doneness. DO NOT USE HUGE STEAK CUBES: Large chunks can remain raw while the exterior vegetables overcook.

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