| Recipe

📋 Ingredients (Serves 2–4)

2 small potatoes (Yukon gold or red), diced into 1/2-inch cubes
2 steak fillets (sirloin, ribeye, or your choice), cut into bite-sized strips or kept whole
3 tbsp butter, divided
3 garlic cloves, minced
1 tsp fresh rosemary or thyme (optional)
1 tbsp olive oil
Salt and black pepper to taste
1/2 cup sliced bell peppers or onions (optional)
Aluminum foil

👩‍🍳 Instructions

1️⃣ Preheat Oven

Preheat oven to 400°F (200°C).

2️⃣ Prepare Potatoes

Toss diced potatoes with 1 tbsp olive oil, salt, and pepper.
Partially cook in the microwave for 3–4 minutes (optional, speeds up roasting) or sauté lightly in a pan.

3️⃣ Assemble Foil Packets

Tear two large sheets of aluminum foil (enough to fold and seal).
Divide potatoes evenly between the packets.
Place steak pieces on top of the potatoes.
Add bell peppers/onions if using.
Top with minced garlic, 1–2 tbsp butter per packet, and sprinkle with rosemary or thyme.
Fold foil to create a sealed packet.

4️⃣ Bake

Place packets on a baking sheet and bake 20–25 minutes for medium steak (adjust time for thickness and desired doneness).
Optional: Open packets for the last 5 minutes to brown the steak and potatoes.

5️⃣ Serve

Carefully open packets (steam will be hot!).
Spoon contents onto plates or serve directly in the foil for a rustic presentation.
Garnish with fresh parsley or extra butter if desired.

💡 Tips

Meal prep: Make multiple packets and refrigerate for up to 2 days; bake fresh when needed.
Veggie boost: Add zucchini, mushrooms, or cherry tomatoes.
Make it spicy: Sprinkle red pepper flakes before sealing.
Grill version: Cook foil packets on medium heat for 15–20 minutes, flipping once.