Ingredients
1 red bell pepper, sliced
1 green bell pepper, sliced
1 pound (450g) sirloin steak, thinly sliced
4 cups (600g) red potatoes, diced into small cubes
1 cup (150g) baby carrots
1 onion, thinly sliced
4 cloves garlic, minced
4 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the sliced steak, diced potatoes, baby carrots, sliced bell peppers, and sliced onion.
In a small bowl, whisk together minced garlic, olive oil, Worcestershire sauce, soy sauce, dried thyme, dried rosemary, salt, and pepper.
Pour the garlic and herb mixture over the steak and vegetables. Toss everything together until well coated.
Tear off 4 large sheets of heavy-duty aluminum foil, each about 12×18 inches (30×45 cm).
Divide the steak and vegetable mixture evenly among the foil sheets, placing it in the center of each sheet.
Fold the sides of the foil over the steak and vegetables, then fold up the ends to seal the packets closed.
Place the foil packets on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the steak is cooked to your desired doneness and the potatoes are tender.
Carefully open the foil packets (watch out for steam) and sprinkle with chopped fresh parsley before serving.
Enjoy.