Ingredients
- 1 ½ lbs top sirloin steak, cut into bite-sized pieces
- 1 lb baby potatoes, halved or quartered
- 1 small onion, thinly sliced
- 2 tbsp olive oil
- 3 tbsp fresh parsley, chopped
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp butter, cubed
Instructions
- Par-boil the potatoes (optional): Bring a pot of salted water to a boil. Add the baby potatoes and cook for 5 minutes. Drain and let cool for 10 minutes.
- Prepare the steak: Cut steak into bite-sized pieces. If desired, marinate with olive oil, garlic, and seasonings for extra flavor.
- Combine ingredients: In a large bowl, toss par-boiled potatoes, steak pieces, onion, olive oil, parsley, garlic, Italian seasoning, salt, and pepper until evenly coated.
- Assemble foil packets: Lay out 4 pieces of aluminum foil (each about 12×12 inches). Evenly divide the steak and potato mixture among the foil sheets, placing portions in the center. Top each with cubed butter.
- Seal the packets: Fold the long edges of the foil over the mixture, then fold the shorter edges tightly to create a secure seal.
- Cook the packets:
- Grill/Campfire: Cook over medium-high heat for 8–10 minutes per side.
- Oven: Preheat to 425°F (220°C) and bake for 20 minutes. For extra crispiness, open the foil packets and broil for 1–2 minutes.
- Serve: Carefully open the foil packets (watch out for steam) and serve warm. Garnish with fresh parsley if desired.
Notes
- Par-boiling potatoes helps them cook evenly with the steak.
- To prevent overcooked steak, use larger chunks and check doneness with a meat thermometer.
- Double-wrap foil for added security if cooking over a campfire.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Grilling
- Method: Grilling, Baking, Campfire Cooking
- Cuisine: American
