This recipe calls for carrots, bell peppers, red onions, and red potatoes. However, I could easily substitute whatever tubers I had on hand, and I think it would be fantastic. Toss in a turnip, add a jalapeno if you like spicy, and maybe even add a few cherry tomatoes if you like. I also think mushrooms would be delicious! But for the most part, I wouldn’t change a thing about this amazing dinner from The Recipe Critic. Thanks again to the mastermind behind this easy dinner that is just as good on a weekend as it is fast and easy for a weeknight.

 

Ingredients

 

1 pound small red potatoes, cut into fourths

2 carrots, sliced

1 red bell pepper, cubed

1 green bell pepper, cubed

½ red onion, cut into cubes

salt and pepper

1 Tablespoon olive oil

1½ pound top sirloin steak, cut into one inch cubes*

Garlic Herb Butter:

½ cup butter, room temperature

¼ cup freshly chopped parsley

4 garlic cloves, minced

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

½ teaspoon salt

¼ teaspoon pepper

 

Instructions

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.

To make the garlic herb butter: 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.

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Quick tip: Want to give your steak and veggies a bit of a char? Flip the foil packets over onto the flame right before you remove and serve.

Recipe and image courtesy of The Recipe Critic