Ingredients:

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 1 lb baby gold potatoes, quartered
  • 2 cups baby carrots, sliced into coins
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter, melted
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Add steak cubes in a single layer and sear for 2 minutes per side until a brown crust forms. Note: Don't crowd the pan or the meat will steam instead of sear.
  2. Remove the beef from the skillet and set aside on a plate.
  3. Tear four 12 inch squares of heavy duty aluminum foil.
  4. In the center of each square, layer the quartered potatoes and sliced carrots. Note: Keep them in a flat mound for even cooking.
  5. Scatter the diced onions over the potatoes and carrots.
  6. Place the seared steak cubes on top of the vegetables.
  7. Mix the melted butter, garlic, thyme, rosemary, salt, and pepper. Drizzle 1 tablespoon of this mixture over each mound.
  8. Fold the sides of the foil up and pinch the top tightly to create a seal. Note: Ensure there are no holes where steam can escape.
  9. For oven: Place on a baking sheet at 400°F (200°C) for 25-30 minutes until potatoes are tender when pierced with a fork.
  10. For grill: Place on medium high heat for 20-25 minutes, flipping once halfway through.