Ingredients:

  • 2 lbs sirloin steak, cut into 1-inch cubes
  • 1 lb baby gold potatoes, quartered or thinly sliced
  • 2 cups fresh corn kernels
  • 2 cups broccoli florets, cut into bite-sized pieces
  • 3 tbsp olive oil
  • 4 tbsp unsalted butter, cubed
  • 4 cloves garlic, minced
  • 1 tsp coarse salt
  • 1 tsp cracked black pepper
  • 1 tsp paprika

Instructions:

  1. Coat the cubed sirloin, quartered potatoes, corn, and broccoli with olive oil until every piece is evenly coated, ensuring they remain distinct for layering.
  2. In a small bowl, mix the cubed unsalted butter with the minced garlic to create garlic butter cubes.
  3. Tear six 12-inch squares of heavy-duty aluminum foil. For each packet, place the potatoes at the bottom, followed by the corn and broccoli, and top with the steak cubes.
  4. Divide the garlic butter cubes evenly across the top of each pile and sprinkle with salt, pepper, and paprika.
  5. Bring the two long edges of the foil together and fold them down tightly twice. Fold the ends in and crimp them firmly, leaving a small pocket of air inside the packet.
  6. Cook for 20 minutes: Place packets on hot campfire coals, a medium-high grill, or in a preheated oven at 400°F (200°C). Flip the packets once at the 10-minute mark.