Servings: 4

Total time: 30 minutes


  • 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


  1. Preheat the oven to 180ºC.
  2. In a bowl, mix the potatoes, carrots, red pepper, pumpkin, red onion and steak cubes with salt, pepper and olive oil.
  3. 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.
  4. Using a food processor, blend the butter, parsley, garlic, rosemary, thyme, salt and pepper and place an equal amount in each parcel. Double fold the ends inwards to form a packet.
  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.