Sirloin steak 2-2 1/2 pounds, trimmed of its fat and cut into 2 1/2 inch pieces (see note)
1 pound of yellow potatoes, quartered (or cut in half if already less than 1 inch long, see note)
3 tablespoons of olive oil
salt and pepper to taste (I use about 1 teaspoon of salt and 1/4 teaspoon of black pepper)
1 tablespoon chopped garlic
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon of dried parsley
1 teaspoon dried thyme
fresh thyme or parsley for garnish (optional)
In a large bowl, mix the steak, potatoes, olive oil, salt and pepper, garlic, and seasonings.
Divide the steak and potatoes between four 12×12-inch sheets of aluminum foil, then wrap the contents tightly to form foil packages. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until the desired doneness (see note).
Garnish with fresh thyme or parsley and serve immediately.