Butter Steak and Potato Foil Pockets that you can try out!

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Ingredients:

  • – 1 lb (450g) steak (sirloin or ribeye works well), cut into bite-sized pieces
  • – 2 medium potatoes, diced into small cubes
  • – 4 tablespoons unsalted butter, melted
  • – 4 cloves garlic, minced
  • – 1 teaspoon dried rosemary (or fresh, if you have it)
  • – 1 teaspoon dried thyme
  • – Salt and pepper to taste
  • – Optional: chopped parsley for garnish
  • – Aluminum foil

Instructions :

  1. 1. Preheat the Oven or Grill: If you’re cooking in the oven, preheat it to 400°F (200°C). If you’re using a grill, preheat it to medium-high heat.
  2. 2. Prepare the Foil: Cut large pieces of aluminum foil (about 12×12 inches). You’ll need enough to create pockets for each serving.
  3. 3. Mix the Ingredients: In a bowl, combine the melted butter, minced garlic, dried rosemary, dried thyme, salt, and pepper. Add the diced potatoes and steak pieces to the bowl and toss everything together until well coated.
  4. 4. Assemble the Foil Pockets: Place aportion of the steak and potato mixture in the center of each piece of foil. Fold the sides of the foil over the mixture, then fold the ends to seal the pocket tightly.
  5. 5. Cook:
    – In the Oven: Place the foil pockets on a baking sheet and bake for about 25-30 minutes, or until the potatoes are tender and the steak is cooked to your desired doneness.
  6. – On the Grill: Place the foil pockets directly on the grill and cook for about 15-20 minutes, flipping halfway through.
    6. Serve: Carefully open the foil pockets (watch out for steam!) and garnish with chopped parsley if desired. Serve hot and enjoy! 
  7. Tips:
    – You can add other vegetables like bell peppers, onions, or corn for extra flavor and nutrition.
    – Adjust the cooking time based on the size of your potato cubes and the thickness of your steak pieces.Over the course of 12 weeks, I’ve diligently stuck to the recipes outlined in the Bariatric and Gastric Cookbook, resulting in a remarkable 68 lbs weight loss. The cookbook’s organization by sections is incredibly helpful, and I’m especially impressed by its guidance on portion sizes relative to point values. I wholeheartedly endorse this cookbook for anyone undertaking the Bariatric and Gastric Program in 2025. Don’t miss out on the opportunity to try it for yourself!

     

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