I recently gave this recipe a try, and I couldn’t stop marveling at how simple yet incredibly flavorful it turned out. The juicy, tender steak combined with garlic-seasoned potatoes is a match made in heaven.
Plus, everything cooks together in a neat little foil packet, making cleanup a breeze. Whether you’re firing up the grill or using your oven, this recipe is sure to be a hit with everyone at your table!
Ingredients
- 2-2 ½ pounds top sirloin steak, trimmed and cut into 2 ½-inch pieces
- 1 pound baby yellow potatoes, quartered (or halved if smaller than 1 inch)
- 3 tablespoons olive oil
- Salt to taste (about 1 teaspoon)
- Pepper to taste (about ¼ teaspoon)
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- Fresh thyme or parsley for garnish (optional)
Note: Makes 4 servings.
Variations
If you’d like to customize this recipe to accommodate dietary needs or preferences, try these variations:
- Dairy-Free: This recipe is naturally dairy-free, but you could add a dollop of vegan butter for extra flavor.
- Low-Carb: Swap the baby potatoes for bite-sized cauliflower chunks.
- Vegetable Add-Ins: Include bell peppers, zucchini slices, or mushrooms for a veggie-packed twist.
- Spicy Kick: Sprinkle some red pepper flakes or add a pinch of cayenne pepper to the seasoning mix.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Mixing Bowl: For tossing steak and potatoes with the seasoning.
- Foil Sheets (12×12 inches): To create the foil packs for grilling or baking.
- Tongs: For safely handling the foil packs on the grill.
- Grill or Oven: Either method works perfectly for cooking the foil packs.
How to Make Garlic Steak and Potato Foil Packs?
Making foil packs is easy and fun, and this dish comes together in just a few simple steps.
Step 1: Season the Steak and Potatoes
Start by preparing your ingredients. Toss the cubed steak and quartered potatoes in a mixing bowl with olive oil. Add salt, pepper, minced garlic, onion powder, oregano, parsley, and thyme. This mix of herbs and spices creates a beautiful flavor blend that complements the steak and potatoes perfectly. Once everything is well-coated, set aside.
Step 2: Assemble the Foil Packs
Tear off four sheets of aluminum foil, roughly 12×12 inches each. Divide the steak and potato mixture evenly among the sheets. Bring the edges of each sheet together and fold them tightly to seal your foil packs. Ensure there’s no leakage, as this will trap steam and cook everything evenly.
Step 3: Cook the Foil Packs
Place the foil packs on a preheated grill and cook on high heat for 10 minutes on each side. Alternatively, bake them in a preheated oven at 425°F for 20-25 minutes. Both methods yield tender steak and soft, flavorful potatoes. If grilling, feel free to open the packs after cooking for a quick char on the steak.
Step 4: Garnish and Serve
Once done, carefully open the foil packs to release the delicious aroma (watch out for hot steam!). Garnish with fresh thyme or parsley for an extra pop of color and freshness. Serve immediately while warm, straight from the foil, or transfer to plates.
Why You’ll Love This Recipe?
This recipe is a winner for so many reasons:
- Quick and easy: Minimal prep and cleanup make it ideal for busy weeknights.
- Customizable: Add vegetables, spices, or flavors to suit your taste.
- Wholesome: Packed with protein, fiber, and all-natural ingredients.
- Crowd-pleaser: Everyone loves the classic combination of steak and potatoes!
- Versatile: Works equally well for grilling, baking, or even campfire cooking.
How to Serve Garlic Steak and Potato Foil Packs?
Foil packs are amazing because they’re self-contained meals, but there are some fun ways to elevate your presentation. Serve them with a side salad or some crusty garlic bread. Adding a dollop of sour cream or tzatziki on the side can also make these even more indulgent. If you’re feeling fancy, sprinkle some grated parmesan or crumbled feta on top just before serving.
Nutritional Information
Here’s a quick snapshot of the nutritional value per serving:
- Calories: 775
- Protein: 60g
- Carbohydrates: 21g
- Fat: 51g
Make Ahead and Storage
If you’re prepping ahead for a picnic, BBQ, or busy weeknight dinner, you’re in luck! These foil packs are super freezer and fridge-friendly.
You can assemble the foil packs in advance and keep them in the refrigerator for up to 2 days before cooking. If freezing, wrap each pack tightly and store in an airtight container. They’ll stay fresh for up to 2 months. When ready to cook, thaw the packs overnight in the fridge before grilling or baking.
Once cooked, leftovers can be kept in an airtight container in the fridge and reheated within 2-3 days. The potatoes may lose some of their bite when reheated, but the steak remains deliciously tender.
Tips for Making the Recipe
After making these foil packs a few times, here are some tips I’ve learned to make them even better:
- Cut potatoes small: Make sure they’re less than 1 inch to achieve even cooking with the steak.
- Pre-cook potatoes: If you like your steak more rare, parboil the potatoes for a few minutes beforehand.
- Avoid overcooking steak: Pull the packs off the heat as soon as the steak reaches your desired doneness.
- Use heavy-duty foil: Regular foil can tear or leak, so go for heavy-duty to avoid messes!
- Experiment with flavors: I once added a sprinkle of smoked paprika to the seasoning mix, and it was a game-changer.
This recipe is perfect for a casual meal at home or an outdoor gathering with friends. It’s simple, flavorful, and provides an opportunity for endless variation. Whether it’s your first time making foil packs or you’re already a pro, the Garlic Steak and Potato Foil Packs recipe is one to keep in your repertoire!
Garlic Steak and Potato Foil Packs Recipe
I recently gave this recipe a try, and I couldn’t stop marveling at how simple yet incredibly flavorful it turned out. The juicy, tender steak combined with garlic-seasoned potatoes is a match made in heaven.
Ingredients
- 2-2 ½ pounds top sirloin steak, trimmed and cut into 2 ½-inch pieces
- 1 pound baby yellow potatoes, quartered (or halved if smaller than 1 inch)
- 3 tablespoons olive oil
- Salt to taste (about 1 teaspoon)
- Pepper to taste (about ¼ teaspoon)
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- Fresh thyme or parsley for garnish (optional)
Instructions
- Start by preparing your ingredients. Toss the cubed steak and quartered potatoes in a mixing bowl with olive oil. Add salt, pepper, minced garlic, onion powder, oregano, parsley, and thyme. This mix of herbs and spices creates a beautiful flavor blend that complements the steak and potatoes perfectly. Once everything is well-coated, set aside.
- Tear off four sheets of aluminum foil, roughly 12x12 inches each. Divide the steak and potato mixture evenly among the sheets. Bring the edges of each sheet together and fold them tightly to seal your foil packs. Ensure there’s no leakage, as this will trap steam and cook everything evenly.
- Place the foil packs on a preheated grill and cook on high heat for 10 minutes on each side. Alternatively, bake them in a preheated oven at 425°F for 20-25 minutes. Both methods yield tender steak and soft, flavorful potatoes. If grilling, feel free to open the packs after cooking for a quick char on the steak.
- Once done, carefully open the foil packs to release the delicious aroma (watch out for hot steam!). Garnish with fresh thyme or parsley for an extra pop of color and freshness. Serve immediately while warm, straight from the foil, or transfer to plates.
Notes
- Cut potatoes small: Make sure they’re less than 1 inch to achieve even cooking with the steak.
- Pre-cook potatoes: If you like your steak more rare, parboil the potatoes for a few minutes beforehand.
- Avoid overcooking steak: Pull the packs off the heat as soon as the steak reaches your desired doneness.
- Use heavy-duty foil: Regular foil can tear or leak, so go for heavy-duty to avoid messes!
- Experiment with flavors: I once added a sprinkle of smoked paprika to the seasoning mix, and it was a game-changer.
