Make a batch of Garlic Butter. Divide in half and melt in the microwave for 20-30 seconds.
Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside.
Note: Make sure you use baby Yukon Gold and cut them into 1-inch pieces to ensure they cook through. Yukon gold potatoes are the best for these foil packs. Any other potato, I suggest par boiling them for 5-10 minutes depending on what potato you are using.
Spread the remaining non-melted butter over the steak to evenly coat.
Note: Make sure your steak is at ROOM TEMPERATURE!
Tear four or six 15-inch (40cm) pieces of heavy duty foil and arrange on your kitchen counter or bench top. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper
Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.
Bake for 20-30 minutes in the HOT oven. Flip packs and cook for a further 10-15 minutes, or until cooked to your liking.
Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.
Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes
AN ABSOLUTE FOODIE FAVORITE!!! FOODIE APPROVED!!!
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