If you’re looking for a meal that brings together juicy, flavorful steak and perfectly tender potatoes in a fuss-free way, you’ve got to try this Grilled Steak and Potato Foil Packs Recipe. It’s a fantastic combination of rich, savory steak bites with the comfort of roasted baby potatoes, all cooked together in a foil packet that locks in the juices and ensures every bite is bursting with flavor. Whether you’re grilling outdoors or using your oven, this recipe is quick, satisfying, and perfect for sharing with family or friends.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a key role in creating the perfect balance of taste, texture, and color in your foil packs. From the hearty sirloin steak to the earthy baby potatoes and vibrant seasonings, every element shines through.
- Sirloin steak, 1 1/2 lbs, cut into 1-inch pieces: Choose good-quality steak for tender, juicy bites that hold up well to grilling.
- Baby potatoes, 1 lb, quartered: Their small size ensures quick cooking and a delightful, creamy texture.
- Olive oil, 3 tablespoons: Adds richness and helps the seasoning cling to the steak and potatoes.
- Garlic, 4 cloves minced: Infuses a fragrant, savory punch that complements the meat perfectly.
- Onion powder, 1 teaspoon: Adds a subtle sweetness and depth without overpowering the other flavors.
- Paprika, 1 teaspoon: Brings a smoky warmth and beautiful color to the dish.
- Salt and pepper, to taste: Essential seasonings that enhance all the other flavors.
- Fresh parsley, chopped, for garnish: Adds a bright, fresh finish that brightens every bite.
- Large aluminum foil sheets, 4 pieces: The key to cooking everything evenly and keeping all the delicious juices inside.
How to Make Grilled Steak and Potato Foil Packs Recipe
Step 1: Preheat Your Cooking Surface
Whether you’re firing up the grill or heating the oven, start by setting your heat to medium-high for the grill or 425°F (220°C) if using the oven. This ensures a nice sear on the steak and that your potatoes will cook through just right without overcooking.
Step 2: Combine Steak and Potatoes
Grab a large bowl and toss your sirloin steak pieces together with the quartered baby potatoes. This helps the flavors meld out of the foil and ensures each bite has a bit of everything.
Step 3: Season with Olive Oil and Spices
Drizzle the combined steak and potatoes with olive oil, then sprinkle minced garlic, onion powder, paprika, salt, and pepper over the mix. Toss everything thoroughly until the steak and potatoes are evenly coated. This seasoning step is where the magic happens; those simple spices really enhance the natural flavors.
Step 4: Create Your Foil Packs
Divide the seasoned steak and potatoes evenly among your four large foil sheets. Fold the foil over the ingredients carefully, sealing the edges so no juices escape. These little packets lock in moisture and create a steamy cooking environment inside.
Step 5: Cook the Foil Packs
Place the foil packs on the grill and cook for about 10 to 12 minutes per side, flipping once to ensure even cooking. If you’re using the oven, slide the packets onto a baking sheet and roast for 20 to 25 minutes. You’re aiming for tender potatoes and steak cooked just to your liking.
Step 6: Serve with Fresh Parsley
Carefully open the foil packs, being cautious of the hot steam that will rush out. Sprinkle chopped fresh parsley over the top for a burst of color and freshness, and your Grilled Steak and Potato Foil Packs Recipe is ready to enjoy.
How to Serve Grilled Steak and Potato Foil Packs Recipe
Garnishes
Fresh parsley is a classic, but you can also add a squeeze of lemon juice or a sprinkle of grated Parmesan cheese for a tasty twist. These garnishes add brightness and extra layers of flavor to the foil packs, making each bite more exciting.
Side Dishes
This Grilled Steak and Potato Foil Packs Recipe pairs beautifully with fresh garden salad, grilled vegetables, or a crisp coleslaw. The simplicity of the foil packs allows you to add sides that either lighten or complement the hearty flavors, creating a balanced meal.
Creative Ways to Present
For a fun twist, serve your foil packs right on individual plates with a rustic slice of crusty bread on the side to soak up any juices. If you’re hosting a casual outdoor gathering, unwrap the foil packs at the table for a cozy presentation that sparks conversation and anticipation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day meal or lunch.
Freezing
This recipe freezes well! Wrap each cooked foil pack tightly in plastic wrap and aluminum foil before placing them in a freezer-safe bag. They’ll keep for up to 2 months, perfect for quick meals on busy days.
Reheating
To reheat, thaw frozen packs overnight in the fridge, then warm them up in the oven at 350°F (175°C) for about 15 minutes or until heated through. If refrigerated, you can also quickly microwave them with the foil removed and covered loosely with a microwave-safe lid.
FAQs
Can I use a different cut of steak for the Grilled Steak and Potato Foil Packs Recipe?
Absolutely! While sirloin is perfect for its balance of tenderness and flavor, you can use ribeye, flank, or even chuck steak depending on your preference. Just adjust cooking times for thicker or tougher cuts.
Do I need to soak the foil packs in water to prevent burning on the grill?
No soaking is necessary for this recipe since the foil packs are well sealed and contain enough moisture from the steak and potatoes to keep the contents juicy and protected from direct heat.
Can I add vegetables to the foil packs?
Definitely! Bell peppers, onions, zucchini, and mushrooms all make excellent additions and cook nicely alongside the steak and potatoes, enhancing both nutrition and flavor.
Is it better to cook these foil packs on a grill or in the oven?
Both methods work wonderfully. Grilling adds a smoky char that’s difficult to beat, but the oven provides consistent heat and is a great alternative when outdoor grilling isn’t an option.
How do I know when the steak and potatoes are done?
Potatoes should be tender when pierced with a fork, and steak should reach your preferred doneness — medium-rare usually takes around 10-12 minutes per side on the grill, but internal meat temperature is the most reliable way to check.
Final Thoughts
This Grilled Steak and Potato Foil Packs Recipe is such a simple yet incredibly satisfying dish that practically anyone can master. It’s quick, flavorful, and adaptable, making it perfect whether you’re feeding a crowd or prepping a weeknight dinner. I can’t wait for you to try it and experience how beautifully these flavors come together wrapped in foil magic!
Print
Grilled Steak and Potato Foil Packs Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Steak and Potato Foil Packs recipe is a flavorful, easy-to-make meal perfect for outdoor grilling or oven baking. Tender sirloin steak pieces and baby potatoes are seasoned with garlic, paprika, and onion powder, then cooked together in foil packets to lock in moisture and flavor. Garnished with fresh parsley, these foil packs are a satisfying, hassle-free dinner option that requires minimal cleanup.
Ingredients
Steak and Potatoes
- 1 1/2 lbs sirloin steak, cut into 1-inch pieces
- 1 lb baby potatoes, quartered
Seasonings
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
- 4 large sheets of aluminum foil
Instructions
- Preheat the Grill or Oven: Preheat your grill to medium-high heat or your oven to 425°F (220°C) to prepare for cooking the foil packs.
- Combine Ingredients: In a large bowl, place the sirloin steak pieces and quartered baby potatoes together to prepare for seasoning.
- Season the Mixture: Add olive oil, minced garlic, onion powder, paprika, salt, and pepper to the bowl. Toss everything thoroughly so that the steak and potatoes are evenly coated with the seasoning mix.
- Assemble Foil Packs: Divide the seasoned steak and potatoes evenly between the four large sheets of aluminum foil. Fold and seal the foil tightly around the ingredients to create secure foil packets.
- Cook the Foil Packs: Place the foil packets directly onto the grill and cook for about 10-12 minutes per side, or place them in the preheated oven and bake for 20-25 minutes. Cooking time may vary depending on desired steak doneness and potato tenderness.
- Serve and Garnish: Carefully open the hot foil packets, being cautious of steam. Garnish with freshly chopped parsley before serving for added flavor and color.
Notes
- Adjust cooking times depending on your desired steak doneness (rare, medium, well done).
- Use medium-sized baby potatoes for even cooking; halving or quartering larger potatoes ensures they cook thoroughly.
- Ensure foil packets are tightly sealed to lock in steam and flavors.
- These foil packs can be cooked in the oven if a grill is unavailable.
- Leftover foil packs can be refrigerated and reheated for a quick meal later.
