Ingredients:
Foil Pack Ingredients:
1 pound steak (sirloin or ribeye), cut into bite-sized cubes
1 pound baby potatoes, quartered
2 cups broccoli florets
2 ears of corn, halved
4 tablespoons olive oil
2 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon chili powder (optional)
Salt and pepper, to taste
Instructions:
1. Prepare the Ingredients:
Preheat the oven to 400°F (200°C) or preheat the grill to medium-high heat.
In a large bowl, season the steak cubes, potatoes, broccoli, and corn with olive oil, garlic, smoked paprika, onion powder, chili powder (if using), salt, and pepper. Toss well to coat.
2. Assemble the Foil Packs:
Cut four large sheets of aluminum foil.
Divide the seasoned steak, potatoes, broccoli, and corn evenly onto each sheet.
Drizzle melted butter over the top of each portion.
3. Seal the Foil Packs:
Fold the foil over the ingredients and seal the edges tightly to form packets. Ensure there’s enough room inside for steam to circulate.
4. Cook the Foil Packs:
Oven Method: Place the foil packs on a baking sheet and bake for 20–25 minutes, or until the steak reaches your preferred doneness and the potatoes are tender.
Grill Method: Place the foil packs directly on the grill grates and cook for 15–20 minutes, flipping halfway through.
5. Serve:
Carefully open the foil packs (watch out for hot steam!).
Transfer the contents to plates and serve immediately.
Optional Add-ons:
Sprinkle grated Parmesan cheese over the broccoli for a cheesy finish.
Drizzle fresh lemon juice over the corn for a bright, zesty kick.