This recipe is a masterclass in “low-effort, high-reward” cooking. By sealing steak and onions together in a foil packet, you create a pressurized steam environment where the onions soften into a sweet, jammy topping while the beef cooks to juicy perfection. The secret lies in the “onion bed”—it elevates the steak slightly, preventing direct contact with the hot foil. Instead of searing, the meat gently braises in its own savory juices, emerging tender and flavorful every time.
Minimal cleanup, maximum flavor, and completely customizable—these foil packets are destined to become a weeknight favorite.
Ingredients
| Ingredient | Amount |
|---|---|
| Beef steak (sirloin, round, or chuck) | 1½ to 2 lbs |
| Large onions, thinly sliced | 2 |
| Olive oil or melted butter | 3 tablespoons |
| Salt | 1½ teaspoons |
| Black pepper | 1 teaspoon |
Serves 4
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