Grilled foil-packet garlic butter steak and vegetables

Cut the ribeye into bite-sized pieces, removing most of the fat, into a bowl.

Add green pepper, yellow onion, red holland peppers (seeds in) and yellow creamer potatoes.

Add a little olive oil, salt and pepper and about a tablespoon of soy paste; mix.

Garlic butter: mix softened butter with chopped parsley, rosemary and fresh thyme, garlic paste, salt, pepper and a tiny bit of olive oil.

Double over a big piece of heavy-duty foil; spread the steak and vegetables flat-ish in the middle so the centre cooks, top with some garlic butter.

Pull up the sides and fold a half-inch pleat at the top twice; fold the ends to seal.

Grill at medium high about seven minutes, flip and grill about seven more; open to check and reseal if needed. 10 minutes a side was too much in testing.

Spread the extra garlic butter on bread and crisp it on the grill, turning for even colour.

Open the packet carefully (gloves), finish with a little parsley and black pepper; serve with the garlic bread to dip in the juices. Packets can be made the night before and kept in the fridge.