Ingredients:
°1/2 cup (125 mL) garlic butter divided
+For the potatoes:
°26 ounces (740 g) Yukon potatoes, washed (peeled or unpeeled), cut into chunks
°1/4 cup (65 mL) diced onion
°2 tsp fresh parsley
°Salt
°Black pepper
°1/3 cup (85 mL) cooked diced bacon
°1/3 cup (85 mL) green onions (or shallots), sliced
+For the steak:
°2 pounds (908 g) tenderloin or rib eye, at room temperature
°Salt to taste
°1/4 cup (65 mL) grated cheddar cheese
°1/4 c grated mozzarella cheese
Instructions:
Preheat grill to medium-high.
Divide the garlic butter in half and melt in the microwave for 20-30 seconds. Blend potatoes also onions in bowl. Pour the melted garlic butter on top, then set aside.
Slice the meat into 2 inch thick slices (if the pieces are too small, they will dry out).
Spread remaining unmelted butter over steak to coat evenly.
Tear four or six 15-inch (40 cm) pieces of aluminum foil and lay them out on a work surface. Spreading steak also potatoes on top half of sheets. Sprinkling with parsley also season with salt & pepper.
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