Ingredients:

  • 1.5 lbs sirloin steak tips, cut into 1-inch cubes
  • 1 lb baby gold potatoes, quartered
  • 2 cups baby carrots, halved
  • 1 cup snap peas
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a large bowl, combine the cubed sirloin steak, quartered baby gold potatoes, and halved baby carrots.
  2. Whisk together melted butter, minced garlic, Worcestershire sauce, dried thyme, and chopped parsley. Pour the mixture over the steak and vegetables and toss until evenly coated.
  3. Tear four 12-inch squares of heavy-duty aluminum foil. Divide the mixture evenly among the four sheets, placing the food in the center.
  4. Top each packet with a portion of snap peas.
  5. Seal the packets by bringing the long edges together and folding them down tightly twice, then folding the ends in to create an airtight pouch.
  6. Cook using one of three methods: Oven at 400°F for 20–25 minutes; Grill on medium-high heat for 15–20 minutes (flipping once); or Campfire on a grate over hot coals for 20 minutes.
  7. Verify doneness by checking that potatoes are fork-tender and steak has reached an internal temperature of 135°F for medium-rare.