Garlic Steak and Potato Foil Packs

 

2-2 ½ pounds top sirloin steak – trimmed of fat and cut into 2 ½-inch pieces, (see note)

1 pound baby yellow potatoes – quartered (or halved if they are already less than 1 inch in size, see note)

3 tablespoons olive oil

salt and pepper to taste – (I use about 1 teaspoon salt and ¼ teaspoon black pepper)

1 tablespoon minced garlic

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried thyme

fresh thyme or parsley for topping – (optional)

 

In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine. Divide steak and potatoes between four 12×12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness. Garnish with fresh thyme or parsley and serve immediately. Notes: Be sure to cut your steak into pieces that are at least 2×2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.