ingredients

• 2 medium sweet potatoes, cut into small chunks 
• 2 carrots, sliced 
• 1 red bell pepper, cubed 
• 1 green bell pepper, cubed 
• 1 small red onion, cubed 
• salt and pepper to taste 
• 1 Tablespoon olive oil 
• 2 pounds top sirloin steak, cut into one inch cubes

For the Garlic Herb Mixture:

• 1/4 cup coconut oil or butter room temperature 
• ¼ cup freshly chopped parsley 
• 6 garlic cloves, minced 
• 2 teaspoons fresh rosemary, chopped 
• 1/4 teaspoon pepper 
• 1/4 teaspoon red pepper flakes (optional) 
• 1/2 teaspoon salt

cooking

• In a medium bowl add the sweet potatoes, carrots, bell peppers, and red onion. Add salt and pepper and toss with olive oil. 
• Place 6 large pieces of heavy aluminum foil on the counter and evenly place vegetable mixture on top of each piece of foil. Top vegetables with cubed steak and set aside. 
• To make the garlic herb mixture, add the coconut oil or butter, parsley, garlic, rosemary, red pepper flakes, salt and pepper. Divide mixture evenly and place a scoop on top of the steak. Fold the top and sides of the foil, leaving space for steam to rise inside. 
• Allow grill to heat then place packets on the grill and close the cover. Grill for 12-15 minutes or until steak is cooked through and veggies are tender. Carefully open packets and serve. 

Note: If you want distinct grill marks, throw the cubed steak on a grill pan for a few minutes prior to adding to the foil packets.