Ingredients:

  • 1.5 lbs top sirloin steak, trimmed and cut into 1-inch cubes
  • 1.5 lbs Yukon Gold potatoes, cut into 3/4-inch cubes
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1/2 tsp red chili flakes

Instructions:

  1. Place the cubed potatoes in a pot of salted boiling water and par-boil for 5-6 minutes until al dente. Drain and pat dry to ensure the butter glaze adheres properly.
  2. In a large mixing bowl, combine the par-boiled potatoes and raw steak cubes. Add the olive oil, minced garlic, dried thyme, dried rosemary, salt, black pepper, and chili flakes.
  3. Dollop the softened unsalted butter over the mixture and toss thoroughly until every cube of steak and potato is evenly coated in the garlic butter glaze.
  4. Divide the mixture into four equal portions. Place each portion in the center of a 12x12 inch heavy-duty aluminum foil square.
  5. Fold the edges of the foil tightly to create an airtight seal, allowing the internal steam to tenderize the ingredients.
  6. Cook the packets on a preheated grill or in a 425°F (220°C) oven for 15-20 minutes, or until the steak reaches your desired level of doneness and potatoes are fork-tender.