Ingredients:

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 1 lb baby gold potatoes, diced into 1/2-inch cubes
  • 4 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh rosemary, finely minced
  • 1 tbsp fresh thyme, leaves stripped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter, melted
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp paprika

Instructions:

  1. In a large bowl, combine the cubed sirloin and diced potatoes.
  2. Whisk together the olive oil, melted butter, minced garlic, and the fresh parsley, rosemary, and thyme.
  3. Pour the herb emulsion over the steak and potatoes, tossing gently with a spatula until every surface is evenly coated.
  4. Tear four 12-inch squares of heavy-duty aluminum foil and divide the mixture evenly between the centers of the squares.
  5. Fold the sides of the foil up and crimp the edges tightly to create sealed pouches.
  6. Cook using one of the following methods: grill on medium-high for 15-20 minutes, bake at 400°F (200°C) for 20-25 minutes, or air fry at 380°F (190°C) for 15-18 minutes, until the steak reaches an internal temperature of 135°F (57°C) for medium-rare.