Ingredients:

  • 1.5 lb top sirloin steak, cut into 1-inch cubes
  • 1 lb baby Yukon Gold potatoes, quartered
  • 2 cups fresh broccoli florets
  • 1 tbsp avocado oil
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Parboil the potato cubes in boiling water for 5 minutes to ensure they finish cooking at the same time as the steak. Drain and pat dry.
  2. In a large mixing bowl, toss the cubed steak and parboiled potatoes with the avocado oil.
  3. In a small bowl, combine softened butter, minced garlic, oregano, smoked paprika, onion powder, salt, and pepper. Mash into a paste.
  4. Combine the butter mixture with the steak and potatoes, ensuring every piece is thoroughly coated.
  5. Tear four 12-inch sheets of heavy-duty aluminum foil. Divide the steak, potatoes, and broccoli evenly among the sheets.
  6. Fold the sides of the foil over the ingredients and seal tightly using a double-fold (Hobo-style) method to trap steam and juices.
  7. Grill over medium-high heat or bake in a preheated oven at 400°F (200°C) for 15-20 minutes until steak reaches desired doneness and potatoes are tender.
  8. Garnish with fresh parsley before serving.