Spicy Garlic Butter Steak and Potato Foil Packets

Instructions

Preheat oven to 375 degrees Fahrenheit, or preheat an outdoor grill to medium-high heat, about 400. Bring a medium-sized pot or saucepan of water to a boil.

Cube 2 pounds sirloin steak into bite-size pieces. Trim any extra fat or sinew off as desired. Set aside.

Cube 2 pounds red potatoes into bite-size pieces and parcook the potatoes by boiling them for 5 minutes, or place in a microwave-safe dish with 3 tablespoons water and microwave 3 minutes. added water. You want them to still be a bit hard, but turning tender.

Lay out 4 pieces of aluminum foil, approximately 14x18 inches each. Lay 1/2 pound of steak onto each piece of foil with 1/2 pound of the potatoes and about 1 tablespoon of the minced jalapenos. Adjust the amount of jalapenos to taste, remembering that they become less spicy once cooked.

In a small mixing bowl, use a fork to mash together 6 tablespoons softened salted butter, 2 tablespoons minced parsley, 2 teaspoon salt, 2 teaspoons black pepper, 2 teaspoons granulated garlic, and 1 tablespoons Worcestershire sauce. Divide evenly and spoon onto both the potatoes and the steak. Finish the packets by placing a sprig of rosemary on top of each one.

Fold the foil over the dinner and wrap it up tightly to close, sealing the edges so nothing leaks out.

Bake directly on the rack in the oven for 25 to 30 minutes. For the grill, place directly on the grates and cook for 15 to 20 minutes. For well-done steak, cook an extra 5-7 minutes. 

Dinner