Ingredients:

  • 680g top sirloin steak, cut into 1 inch cubes
  • 680g Yukon Gold potatoes, halved or quartered into 1-inch pieces
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter, cubed
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary, leaves stripped

Instructions:

  1. Cube the beef. Slice your 680g of sirloin into uniform 1 inch cubes.
  2. Whisk the marinade. Combine the balsamic vinegar, Worcestershire, smoked paprika, salt, and pepper in a large bowl.
  3. Toss the steak. Add the beef to the marinade and coat thoroughly.
  4. Prep the potatoes. Wash and cut the 680g of Yukon Golds into 1 inch pieces.
  5. Emulsify the mix. Toss potatoes with avocado oil, rosemary, and the smashed garlic cloves.
  6. Combine and chill. Mix the beef and potatoes together. Store in a leak proof container or gallon sized freezer bag for at least 4 hours, or up to 24 hours.
  7. Assemble the packets. Divide the mixture into 4 large sheets of heavy duty foil. Top each with 1 tbsp of cubed butter.
  8. Seal the pouches. Fold the foil edges together tightly to create a leak proof seal. Ensure there is a small pocket of air inside for steam circulation.
  9. Cook over heat. Place packets on a campfire grate or directly on hot coals. Cook for 20 minutes, flipping halfway through.
  10. Check and rest. Open one packet carefully. Cook until potatoes are fork tender and beef is browned. Let rest for 5 minutes before eating.