Ingredients
- 2 lbs steak sirloin, cut in 2-3 inch pieces
- 1 ½ lbs petite yukon gold potatoes, quartered (1 inch pieces)
- 1 medium yellow onion, cut 1 inch chunks
- 3 large carrots, peeled and sliced
- 2 tablespoon olive oil
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon basil
- 2 teaspoon salt
- 3 tablespoon salted butter
Instructions
- Preheat oven to 425 degrees. In a small bowl, whisk together olive oil, Worcestershire sauce, minced garlic, paprika, thyme, rosemary, oregano, basil, and salt. Set aside.
- Bring a large pot of water to a boil with some salt. Add the potatoes and cook for about 10-12 minutes. Add the carrots for the last 5 minutes (add them after the potatoes have already cooked for 5-7 minutes). Drain the water.
- Put the potatoes, carrots, chopped onions, and steak chunks in a large bowl. Mix evenly together. Pour the oil and spice mix over the top. Mix together, making sure everything is well covered with spices.
- Evenly divide the meat and veggies onto 6 square pieces of tin foil. Heavy duty tin foil holds up the best, but regular tin foil should be fine. Put a half tablespoon of butter on the top of each portion. Seal up the tin foil well, rolling the tin foil around the top--this is important in making sure it won't leak in the oven.
- Place packets directly on the middle rack. Cook for about 15-20 minutes, checking the meat temperature around 15 minutes and cooking to your preferred tenderness*. Once done to your liking, open them up and enjoy!
Notes
*Use these temperature ranges to cook your meat to your preference: Rare (125°-130°F) Medium Rare (130°-140°F)Medium (140°-150°F) Medium Well (150°-160°F) Well Done (Over 160°F). I don't recommend cooking your meat to be well done, especially with this recipe--the meat chunks are small, so they would turn out tough and hard to chew.
If you are wanting the browned-meat look, open the packets and turn the oven to broil for a minute at the end. However, this will also cook/dry out the meat VERY quickly. Make sure to lessen your original cook time and don't broil for more than a minute.