Garlic Steak and Potato Foil Packs is a simple summertime meal. The result is something scrumptious, full of buttery, garlicky taste.
They provide a quick and easy meal whether you’re at home or on the road, and can be prepared on the grill, over a campfire, or in the oven.
Garlic Steak and Potato Foil Packs in a foil package cooked over a fire or grill is a simple and delicious meal!
To make Garlic Steak and Potato Foil Packs
You’ll need the following ingredients:
Steak: It’s critical to pick a cut that stays soft when cooked in this manner. Top sirloin is my favorite for cut foil packets and is what I normally use when making these.
Potatoes: I use fingerling or baby potatoes, as well as smaller Yukon Golds. I like them over others since they don’t require peeling and are quicker/easier to prepare.
Olive oil: This is my favorite oil for this recipe, but feel free to substitute any other vegetable oil you have on hand.
Garlic: Double the quantity of garlic used for a more powerful garlic taste.
Bacon and/or grated cheddar cheese: Before closing the packets, toss in some chopped bacon and/or grated cheddar cheese to make the potatoes more luxurious.
Vegetables: Green peppers, asparagus, or green beans can be cooked alongside the steak and potatoes in foil packets if desired.
How To Make Garlic Steak and Potato Foil Packs?
Step 1: One important caveat: before putting the potatoes in the foil packages, I highly recommend par-boiling them for 5 minutes.
Step 2: When the potatoes have cooled enough to be handled, combine them with the rest of the ingredients (except for the butter).
Olive Oil:
Minced Garlic:
Italian seasoning:
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Chopped fresh parsley:
Step 3: Separate into four equal-sized sheets of aluminum foil.
If you’re going to cook over an open fire, double up on foil or use heavy-duty foil.
Step 4: You may bake them, grill them, or even cook them over a campfire.
Here’s how to properly fold the foil packets:
- Pinch to seal
- Fold down the seam
- Into a triangle, fold open the edges
- Collect broad foil edges in the middle
Tips from the Kitchen
Be cautious when you rip open the aluminum foil. It will be really steamy when you open the packets since there is so much liquid inside. Make sure to separate them on plates or a sheet pan before you begin opening them. Even while camping, you should never open or eat from a foil packet while sitting on the ground.
Please keep in mind that this is intended to be used as a quick/easy supper or for camping, not as a method for cooking the ideal steak. I feel that the perfect steak is only accomplished when you cook a steak by itself and can focus completely on attaining the right doneness in your meat. This dish remains one of my favorites because of its convenience and simplicity, but it is not a recipe for properly cooked steak.
Frequently Asked Questions
What are the best steak cuts for this dish?
It’s critical to pick a cut that stays soft when cooked in this manner.
Top sirloin is my favorite cut for foil packets, and it’s what I normally use when I make them. However, cuts like ribeye or porterhouse work well as well. They are, however, less slim!
What to do if the potatoes aren’t fully cooked?
If your steak is done before your potatoes (this can happen for a variety of reasons; it is less probable if you parboil the potatoes), carefully take the steak from the foil packets and lay it on a platter, covering it with fresh foil to rest. Cook the potatoes until they are tender.
Pre-boiling the potatoes is a must. It’s a little extra work, but it’s well worth it to prevent tough meat and undercooked potatoes.
How to Make in advance
You may prepare them in advance, but the potatoes won’t stay fresh for long.
They are best made ahead of time between 4 and 6 hours before you want to cook them. They’re perfect for putting together in the comfort of your own home and then bringing in a cooler to cook and enjoy when you get to your campground.
Suggestions for serving
This is without a doubt one of our favorite summer dinners. We’re absolutely loving this with fresh green beans from the garden, either as a green bean salad or as quickly sautéed green beans.
We don’t generally add extra carbs because the foil packages contain potatoes.
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Garlic Steak and Potato Foil Packs
Ingredients
- 1 tbsp olive oil
- 1 onion peeled halved, and then thinly sliced
- 1 ½ lbs steak sirloin is my favorite cut
- 1 lb baby potatoes cut into ½ inch pieces halved or quartered
- 2 tbsp chopped fresh parsley
- 2 tbsp butter cubed
- 1 tbsp Italian seasoning
- salt and pepper to taste
- 1 tbsp minced garlic or more to taste
Instructions
Parboil the potatoes (strongly advised):
- Cook the sliced potatoes for 5 minutes in a saucepan of boiling, salted water. Drain immediately and transfer to a large mixing bowl. Allow it to sit for 10 minutes or until cool enough to handle.
Make the foil packets as follows:
- Preparing the steak: Cut the meat into bite-sized pieces (2.5 – 3 inches for well done, 3 – 4 inches for medium, and 5 inches for rarer steak). Marinate it if desired.
- Combine the following ingredients: In a large mixing bowl, combine the steak, potatoes, onion, olive oil, parsley, garlic, Italian seasoning, salt, and pepper.
- Assemble the foil packets: Lay out four 12-inch sheets of aluminum foil. Divide the meat and potatoes evenly between the foil sheets' middles. Fold the foil over the steak and potatoes and cover tightly.
Cook the foil packs as follows:
- On the grill/fire: Cook the foil packets for 8-10 minutes on each side, or until the potatoes are cooked (precise grilling time may vary based on the type of foil used, specific oven temperature, amount of steak, and so on!). I recommend using an oven thermometer to check the steak after around 10 minutes to see how much longer it needs!)
- Place the packets on a 2-inch bed of coal if you're cooking them over an open fire without a grilling rack.
- In the oven (425 degrees F), bake the steak foil packets for around 20 minutes, or until done to your preference (precise baking time may vary based on the type of foil used, exact oven temperature, size of the steak, and so on!). I recommend using an oven thermometer to check the steak after approximately 15 minutes to see how much longer it needs to cook!). If you want the steaks to be charred, open the packets and broil for 1-2 minutes toward the end.
- Open the sachets with caution - hot steam and fluids await!
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
