Ingredients
1lbsmall red potatoes,cut into fourths
2carrots,sliced
1red bell pepper,cubed
1green bell pepper,cubed
½red onion,cut into cubes
salt and pepper
1tbspolive oil
1½lbstop sirloin steak,cut into 1-inch cubes
½cupbutter,room temperature
¼cupparsley,freshly chopped
4clovesgarlic,minced
1tspfresh rosemary,chopped
1tspfresh thyme,chopped
½tspsalt
¼tsppepper
Preparation
In a medium sized bowl add the red potatoes, carrots, bell peppers, and red onion. Add salt and pepper and toss with olive oil.
Place four 18×12-inch pieces of heavy aluminum foil on counter. Evenly place vegetable mixture on each piece of foil. Top vegetables with steak.
In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of the steak. Double fold top and ends of each piece of foil, leaving space for steam to gather.
Place packets on the grill and cover. Grill 15 minutes or until steak is cooked through and veggies are tender. Carefully open packets and serve.
