Garlic Steak & Cheesy Bacon Potato Hash Foil Packs

Instructions

1. Preheat grill to medium-high heat. 
2. Make a batch of this Garlic Butter. Divide in half and melt in the microwave for 20-30 seconds. Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside.
3. Spread the remaining non-melted butter over the steak to evenly coat.
4. Slice your fillet into 2-inch thick slices (if the pieces are too small they will dry out). If you like your steak dry, cut them smaller.
5. Cut your fillet into 4-inch long pieces (see above pictures or video for reference). The bigger you cut them, the more juicy the steak will be once its done. For rarer steaks, but them bigger (5 or 6 inch pieces).
6. Tear four or six 15-inch (40cm) pieces of heavy duty foil and arrange on your kitchen counter or bench top. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper
7. Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.
8. Place foil packets on the HOT grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together). CAREFULLY open the foil packets (being careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes while still on the grill.
9. Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.