Ingredients:

  • 2 lbs sirloin steak, cut into 1-inch cubes
  • 2 cups baby potatoes, quartered
  • 2 cups baby carrots, sliced into rounds
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 6 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Toss the cubed sirloin, quartered potatoes, and carrots in a large bowl. Sprinkle with salt, pepper, and smoked paprika, tossing until every piece is evenly coated.
  2. Cut six large squares of heavy-duty foil. Divide the beef and vegetable mixture evenly among the squares.
  3. Drizzle one tablespoon of the garlic butter glaze (melted butter, minced garlic, parsley, and lemon juice) over each pile.
  4. Fold the sides of the foil up and pinch the edges tightly to create a sealed pouch, leaving a small pocket of air inside for steam circulation.
  5. Place packets on a baking sheet at 400°F (200°C) or a medium-heat grill. Cook for 20 minutes until potatoes are fork-tender.
  6. Carefully open the packets and garnish with fresh parsley before serving.