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Cut the steak into the desired serving size.
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Toss the steak in the Worcestershire sauce.
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Set aside and allow it to come to room temperature.
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Bring a pot of salted water to a boil and parboil the potatoes for 4 minutes.
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Drain the potatoes and set aside to cool.
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Once the potatoes have cooled, add the potatoes and steak into a large mixing bowl.
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Season the steak and potatoes with kosher salt and cracked black pepper to taste.
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In a small mixing bowl, stir to combine the olive oil, garlic, parsley, onion powder, and Herbes de Provence seasoning.
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Pour the olive oil and seasoning blend over the steak and potatoes; toss gently to combine.
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Tear off (4) 16” long sheets of Reynolds Wrap® Heavy Duty Foil.
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Toss the onions and bell peppers together. Then, add half of the mixture to the center of each sheet of foil..
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Separate the steak and potatoes into two servings
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Add one serving of the steak and potatoes on top of the onion and peppers per each Reynolds Wrap® Heavy Duty Foil sheet.
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Bring up the long sides of the foil, so the ends meet over the food.
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Double fold the ends, leaving room for heat to circulate inside.
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Double fold the two short ends to seal the packet.
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To avoid juices puddling around the food, use a grilling fork to punch 2-3 drainage holes throughout the bottom/sides of the packet.