Ingredients:
Servings: 4
Total time: 30 minutes
Ingredients
500g small baby potatoes
2 carrots, sliced
100g cubed red bell pepper
230g cubed pumpkin
1/2 red onion, cut in half and split
1 Tbsp olive oil
750g Inishella Sirloin steak, cubed
Garlic Herb Butter:
115g soft butter
15g freshly chopped parsley
2 Tbsps crushed garlic
1 Tsp fresh rosemary, finely chopped
1 Tsp fresh thyme, finely chopped
Sea salt and black pepper
Method:
Step 1.
Preheat the oven to 180ºC.
In a bowl, mix the potatoes, carrots, red pepper, pumpkin, red onion and steak cubes with salt, pepper and olive oil.
Step 2.
On a flat surface, place four 30 x 40cm pieces of heavy kitchen foil on the counter. In the centre of each piece of foil, evenly place the vegetable and meat mixture.
Step 3.
Using a food processor, blend the butter, parsley, garlic, rosemary, thyme, salt and pepper and place an equal amount in each parcel.
Step 4.
Double fold the ends inwards to form a packet.
Step 5.
Grill for 20 – 30 minutes or until steak is cooked through and veggies are tender. Open the packets carefully, avoiding the hot steam escaping and serve.
