Ingredients:

  • 1 lb sirloin steak, cut into 1-inch cubes
  • 1 lb baby red potatoes, diced into 1/2-inch pieces
  • 1 cup broccoli florets, chopped small
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: A hot oven is key for the steam to build quickly.
  2. In a large mixing bowl, toss the cubed sirloin, diced potatoes, and broccoli with olive oil, salt, pepper, and garlic powder. Mix until every piece is glistening.
  3. Cut four large squares of heavy duty aluminum foil. Divide the steak and potato mixture evenly among the four squares.
  4. Drizzle the melted garlic butter glaze over the top of each pile. Note: Use a spoon to spread it evenly.
  5. Fold the sides of the foil up and pinch the top tightly. Leave a small pocket of air inside the pouch for steam circulation.
  6. Place the packets on a baking sheet.
  7. Bake for 20 minutes until the packets puff up and you smell toasted garlic.
  8. Remove from oven.
  9. Let the packets rest for 5 minutes until the juices settle back into the meat.