Ingredients:
1½ lbs steak (sirloin, ribeye, or strip steak), cut into bite-size cubes.
1½ lbs baby potatoes, halved or quartered if large.
4 tablespoons olive oil or melted butter.
4 cloves garlic, minced.
1 teaspoon salt, or to taste.
½ teaspoon black pepper.
1 teaspoon smoked paprika.
1 teaspoon dried thyme or Italian seasoning.
½ teaspoon red pepper flakes (optional).
Fresh parsley, chopped (for garnish).
Heavy-duty aluminum foil.
Instructions:
Preheat the oven to 400°F (200°C). If grilling, preheat the grill to medium-high heat. Tear off four large sheets of heavy-duty foil and set them aside.
In a large bowl, combine the steak cubes and potatoes. Drizzle with olive oil or melted butter, then add the minced garlic, salt, black pepper, smoked paprika, thyme, and red pepper flakes if using. Toss everything well until the steak and potatoes are evenly coated with the seasoning and garlic mixture.
Divide the mixture evenly among the foil sheets, placing it in the center of each one. Fold the foil over the contents and seal tightly by folding the edges together to form secure packets, making sure no steam can escape.
Place the foil packets on a baking sheet and bake for 25–30 minutes, or until the potatoes are fork-tender and the steak is cooked to your liking. For extra browning, carefully open the packets and return them to the oven for 5 minutes. If grilling, place the packets directly on the grill grates and cook for 20–25 minutes, turning once halfway through.
Remove from the oven or grill and let rest for a few minutes before opening. Garnish with fresh chopped parsley and serve hot straight from the foil or plated alongside a simple salad or steamed vegetables.
Enjoy !!!
