1-Cut the steak into bite-sized pieces. Cut off the excess tendon.
2-Cut the potatoes into bite-sized pieces and boil them for 5 minutes. You can do this on the stovetop or in the microwave by adding water to a microwave-safe bowl. It’s still a little stiff, but I’d like to make it softer.
3-Lay out 4 sheets of aluminum foil, each approximately 14×18 inches. Place 1/2 pound beef on each piece of foil and top with 1/2 pound potatoes. Then top with chopped jalapenos.
4-In a small mixing bowl, combine the butter, parsley, salt, pepper, garlic, and Worcestershire sauce. Distribute evenly and spoon over potatoes and beef. Place a sprig of rosemary on top.
Wrap and seal five foil packs.
Oven: 375 degrees, 25-30 minutes. Grill: 400 degrees, 15-20 minutes.
