Butter Garlic Herb Steak Foil Packets

4 servings


15 minutes

active time

30 minutes

total time


1 pound small red potatoes (cut into fourths)

2 medium carrots (sliced)

1 red bell pepper (cubed)

1 green bell pepper (cubed)

1/2 red onion (cut into cubes)

salt and pepper

1 Tablespoon olive oil

1 1/2 pound top sirloin steak (cut into one inch cubes*)

1/2 cup butter (room temperature)

1/4 cup freshly chopped parsley

4 garlic cloves (minced)

1 teaspoon fresh rosemary (chopped)

1 teaspoon fresh thyme (chopped)

1/2 teaspoon salt

1/4 teaspoon pepper


In a medium sized bowl add the red potatoes, carrots, bell peppers, and red onion. Add salt and pepper and toss with olive oil.

Place four 18x12-inch pieces of heavy aluminum foil on the counter. Evenly place the vegetable mixture on each piece of foil. Top vegetables with steak.

To make the garlic herb butter: In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt, and pepper. Divide evenly and place on top of the steak. Double fold the top and ends of each piece of foil, leaving space for steam to gather.

To Grill:

Place packets on the grill and cover. Grill 15 minutes or until steak is cooked through and veggies are tender. Carefully open packets and serve.

To Bake:

Preheat oven to 400 degrees. Bake for 25-30 minutes. Unwrap and broil right at the end to give the steak a slight char.


Serving Size



489 kcal

Total Fat

33 g

Saturated Fat

17 g

Unsaturated Fat


Trans Fat



161 mg


613 mg

Total Carbohydrate

9 g

Dietary Fiber

2 g

Total Sugars

4 g


39 g

4 servings


15 minutes

active time

30 minutes

total time
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